Andi's Own Turkey

17.5 lb Turkey
8 Tbs. unsalted butter (room temperature)
1-2 tsp fresh rosemary chopped
2 tsp. fresh thyme
1 tsp. rubbed sage (dry)
1 Tbsp. fresh parsley chopped

Whip butter with a fork. Add herbs. Wash Turkey and place in pan. Separate the skin from the meat by sliding your fingers under the skin. Then slide half of the butter mixture between skin and meat. Rub the other half on the outside of the turkey. Refrigerate over night. In the morning, stuff the cavity with 1-2 onions (quartered), 1 head of garlic split in half, 2 bay leaves, and 1 sprig of rosemary, 3 sprigs of thyme, 1-2 sprigs of parsley and a little rubbed sage. Use Kosher salt and pepper to salt the inside cavity, and the outside of the turkey.

Bake 3 1/2 hours on 340 degrees