1 (12-14 pound) fresh whole turkey
Kosher salt and freshly ground black pepper, to taste
1/2 cup unsalted butter, at room temperature
1 shallot, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh sage leaves
2 tablespoons fresh thyme leaves
1 tablespoon lemon zest
2 cloves garlic, minced
3 carrots, peeled
3 stalks celery
1 sweet onion, cut into wedges
1/2 cup dry white wine
1 1/2 cups turkey or chicken stock
Preheat oven to 400 degrees F.
Remove giblets from the turkey cavity. Dry turkey thoroughly with paper towels. Season turkey cavity with salt and pepper, to taste.
In a small bowl, combine butter, shallot, lemon juice, sage, thyme, lemon zest and garlic; season with 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper, or more, to taste.
Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
Place carrots, celery and onion in a shallow roasting pan. Place turkey, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine, tucking the wingtips under.
Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste. Add wine and chicken stock to the roasting pan.
Place into oven and roast for 30 minutes.
Reduce oven temperature to 325 degrees F. Continue roasting until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F in the thickest part of the thigh, about 2 hours to 2 hours and 30 minutes more; baste every 30 minutes with pan drippings. When turkey begins to brown, cover lightly with aluminum foil.
Let stand 20 minutes before carving; reserve pan dripping for gravy.