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Remove giblets and neck from the turkey.
Dry the inside and outside of the turkey thoroughly with paper towels.
Season the inside cavity with kosher salt and black pepper, and add rosemary, sage, and chopped vegetables.
Sprinkle the rest of the turkey with salt and pepper.
Tuck the wings underneath the bird.
Truss the turkey legs together if desired.
Loosen the skin and spread butter under the skin of each breast.
Rub the rest of the butter all over the outside of the turkey.
Place the turkey on a roasting rack in a roasting pan.
Add chopped vegetables and about half an inch of stock or water to the roasting pan.
Roast the turkey in a preheated 325 F oven, calculating cooking time as 15 to 20 minutes per pound.
Baste the turkey every 30 minutes if desired.
Check the internal temperature of the turkey, ensuring it reaches 165 F.
Let the turkey rest for 30 to 40 minutes before carving.