Ingredients

Method

1. 1

   Combine paprika, onion powder, garlic powder, coarse black pepper, coarse salt, celery seed (optional), Cajun seasoning, and red chili flakes in a bowl. Mix well.

2. 2

   In a separate bowl, add the softened unsalted butter. Mince the parsley. Add the minced garlic, chopped parsley, rosemary, thyme, and 4 tablespoons of the prepared seasoning blend to the butter. Mix until well combined.

3. 3

   Separate the skin from the breast and legs of the turkey.

4. 4

   Stuff the prepared herb butter under the skin of the turkey, spreading it evenly over the breast and legs.

5. 5

   Spread some of the remaining herb butter on the outside of the turkey. Drizzle with a little olive oil and rub it in. Use the rest of the seasoning blend to generously season the entire turkey, including the underside.

6. 6

   Stuff the turkey cavity with the celery, carrots, yellow onion, thyme, sage, rosemary, lemon halves, and garlic cloves. Secure the legs with a skewer.

7. 7

   Place the seasoned turkey on top of the petite potatoes, celery, and carrots in a roasting pan.

8. 8

   Cover the roasting pan tightly with aluminum foil. Roast in a preheated oven at 350°F (175°C) for 2 hours and 25 minutes, or until the turkey breast reaches an internal temperature of 145°F (63°C).

9. 9

   Remove the foil. Baste the turkey with its juices from the pan.

10. 10

    Increase the oven temperature to 450°F (232°C). Return the uncovered turkey to the oven and roast for an additional 30 minutes, or until the breast reaches an internal temperature of 150°F (66°C) and the skin is golden brown and crispy.

11. 11

    Remove the turkey from the oven and let it rest for 20-25 minutes before carving. This allows the juices to redistribute, resulting in a more tender and juicy turkey.

12. 12

    Carve the turkey and serve.