How to Make It
Preheat oven to 500°F with rack in lowest position. Pat turkey dry with paper towels. Place turkey on a rack fitted inside a large roasting pan. Rub butter evenly over outside of turkey. Sprinkle outside and inside with salt and pepper. Loosely pack cavity with celery, carrot, garlic, sage, thyme, and rosemary. Tie legs together with kitchen twine.
Bake in preheated oven until breast begins to brown, 30 to 40 minutes. Loosely cover just the breast with a piece of aluminum foil sprayed with cooking spray. Reduce oven temperature to 350°F. Continue baking until golden brown and a thermometer inserted in thickest portion of breast registers 160°F and the thigh registers 180°F, 1 hour, 15 minutes to 1 hour, 30 minutes.
Remove turkey from oven; let cool in pan 30 minutes. Remove from pan; transfer to a cutting board, and carve. Transfer to a serving platter. (Reserve drippings and filling in cavity for making gravy.)