Directions

1. Heat oven to 350 degrees.
2. Remove the giblets and neck from the cavity of the turkey. Reserve the neck and discard the giblets. Pat the turkey dry using paper towels. Stuff with the thyme and half of the onion wedges.
3. Tie the legs together with kitchen twine. Tuck the wing tips under the body to prevent them from burning.
4. Rub the turkey all over with the butter and season inside and out with salt.
5. Place the turkey neck, carrots, celery and remaining onions in a large roasting pan. Put a roasting rack in the pan and place the turkey on top of it.
6. Roast the turkey, basting with the pan juices every 30 minutes. Basting the turkey will result in an evenly browned skin.
7. If the turkey begins to darken too much before it is done, tent it loosely with foil. If the vegetables start to burn and stick to the pan, add some broth.
8. Roast until the thickest part of the thigh registers 165°F, about 2-1/2 to 3 hours. Tilt the turkey to empty juices into the pan. Transfer the turkey to a large carving board, tent with foil and allow to rest for 25 minutes.
9. Reserve the juices and vegetables in the roasting pan to make gravy.