1 (10-12 lb.) turkey, ¼ bell pepper, 1 celery stalk, 2 sticks butter, 1 medium yellow onion, 4 garlic cloves, minced. Seasoning salt, paprika, poultry seasoning, black pepper, fresh thyme, fresh parsley and fresh sage melt these seasonings in ½ stick of butter. Remove turkey neck and giblets from the cavity of the bird, wash and add to a pot of water to make gravy later. Rinse turkey inside and out wipe dry with a paper towel. Lift skin all around the bird. Mix all your dry seasoning in with your butter. Rub butter mixture under the turkey skin. Add vegetables to bird cavity. Place turkey in roast pan breast down, and cover. Bake at 325 degrees for 30 minutes. Reduce heat to 300 degrees. Baste turkey with its own juices every 30 to 45 minutes. In 2-hours turn, continue to baste. In last hour remove the cover to allow browning. Turkey is done when the thickest part of the drumstick feels tender when pressed with thumb and forefinger, or when drumstick and thigh move easily.