ROAST TURKEY

1 (10-12 lb.) turkey, ¼ bell pepper, 1 celery stalk, 2 sticks butter, softened, 1 medium yellow onion, 2 garlic cloves, minced.  Seasoning salt, paprika, poultry seasoning,  black pepper, fresh thyme, chopped, fresh parsley, chopped, and fresh sage, chopped add these seasoning into the butter sticks, set aside. Remove the turkey neck and giblets from the cavity of the bird, wash and add to a pot of water, you will use this broth to make gravy later.  Rinse turkey inside and out wipe dry with a paper towel.  Lift skin all around the bird.  Rub the butter mixture under the turkey skin and on the back of the turkey. Add the vegetables to the 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, the turkey breast up.  Rub the butter mixture under the skin again and on top of the breast, wings, and legs.   Continue to baste the turkey every 30 minutes.  In the last hour remove the cover to allow browning.  Turkey is done when the thickest part of the drumstick feels tender when pressed with your thumb and forefinger, or when the drumstick and thigh move easily.