Trisha Yearwood’s No-Baste, No-Bother Roasted Turkey

1 12 - pound turkey, completely thawed, all giblets removed
1⁄2 cup (1 stick) salted butter, softened
2 tablespoons salt
2 teaspoons pepper
2 stalks celery, cut in lengths to fit turkey cavity
1 medium sweet onion, such as Vidalia, cut in half
1 large carrot
2 cups boiling water

Adjust the oven racks so the covered roasting pan fits easily inside the oven. Preheat the oven to 500ºF.

Rub the butter on the outside and in the cavity of the turkey. A self - basting turkey will not require all of the butter. Sprinkle the salt and pepper on the inside and on the outside of the turkey. Put the celery, onion, and carrot in the cavity. Place the turkey, breast side up, in a large roasting pan. Pour the boiling water into the pan. Cover with a tight - fitting lid and put the pan in the preheated oven.

Start a timer when the oven temperature returns to 500ºF. Bake for exactly 1 hour and turn off the oven. Do not open the oven door.

Leave the turkey in the oven until the oven cools; this may take 4 to 6 hours. Reserve the pan juices and refrigerate the turkey if it will not be served soon after roasting.