Preheat oven to 325ºF. Remove the thawed turkey from the fridge 1 hour before roasting and allow it to come to room temperature. Remove the neck and giblets from inside the cavity of the turkey and set aside.

Place the turkey, breast side up in the roasting pan. Pat the outside and inside of the turkey dry with paper towels. Then stuff the onion, celery, and carrot inside the turkey cavity.

Fold wing tips under the bird. Tie the legs together with twine or dental floss.

Season the inside and outside of the turkey generously with the salt and pepper.

In a small saucepan over medium heat, melt the butter. Then add the herbs and cook 1-2 minutes. Remove the herbs with a tong from the melted butter and place inside the turkey.

Use a brush to rub the reserved melted butter all over the turkey, making sure to get the sides. Use your hands to rub some butter underneath the skin as well.

Roast the turkey in the preheated oven uncovered for 15 minutes per pound, or about 3 hours for a 12 pound turkey. A thermometer inserted into the thickest part of the thigh should read 165ºF-170ºF. Remove the turkey from the oven and allow it to rest 15-20 minutes before carving.