1 fresh turkey, about 16 lb.
1 yellow onion, quartered
2 celery stalks, cut into 2-inch lengths
3 or 4 fresh flat-leaf parsley sprigs
2 to 3 Tbs. herbes de Provence
Salt and freshly ground pepper, to taste
4 to 6 Tbs. (1/2 to 3/4 stick) unsalted butter, melted

Directions: Let the turkey stand at room temperature for 1 hour. Do not leave the turkey at room temperature longer than 1 hour. Position a rack in the lower third of an oven and preheat to 425∞F. Remove the giblets and neck from the turkey and reserve for making gravy, if desired. Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the onion, celery, parsley and 1 Tbs. of the herbes de Provence in the body cavity, and season with salt and pepper. If desired, truss the turkey with kitchen twine. Brush the turkey with some of the melted butter. Sprinkle with the remaining herbes de Provence and season with salt and pepper. Place the turkey, breast side down, on a buttered roasting rack in a large roasting pan. Roast for 30 minutes, basting with some of the remaining butter after 15 minutes. Using 2 pairs of tongs or heat-resistant kitchen gloves or mitts, turn the turkey breast side up and reduce the oven temperature to 325∞F. Continue roasting, basting with the remaining butter and pan juices every 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165∞F, and into the thigh, 175∞F. Total roasting time should be 3 to 3 3/4 hours. Transfer the turkey to a warmed platter, cover loosely with aluminum foil and let rest for about 20 minutes before carving. Serves 12.

Chestnut Stuffing:
4 r ribs of celery, chopped
3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled
1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled
1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled
1 stick (1/2 cup) unsalted butter
1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2 cups)
1/2 cup finely chopped fresh parsley leaves

In Vermont and NY I have access to locally produced organic food.