> 1 (12 - 14 lb) turkey
> 1 1/2 tbsp salt
> 2 tsp ground black pepper
> 2 medium carrots, sliced
> 1 large onion, cut into thin wedges
> 5 tbsp olive oil, divided
> 3 cloves garlic, smashed
> 1 small bunch fresh rosemary, thyme, and /or sage sprigs
Preheat oven to 350°F. Remove any gizzards or neck from the turkey cavity. In a small bowl, combine the salt and pepper. Place the carrots and onion in bottom of a roasting pan.
Pat turkey dry with paper towels, then brush breasts, thighs, wings, and drumsticks with 3 tbsp oil. Season turkey inside and out with salt and pepper mixture. To cavity, add the garlic and herb sprigs. Loosely tie drumsticks together. Place turkey on a wire rack set in roasting pan. Add enough water to bottom of pan to reach about ½ inch.
Cover only turkey breast with foil and roast 1½ hours. Increase oven temperature to 425°F and remove foil from breast. Brush all over with remaining 2 tbsp oil and add more water to bottom of pan if dry. Roast 60–75 min., or until thermometer inserted into thickest part of thigh reaches 165°F.
Remove turkey from pan, tipping to let juices from cavity flow into pan, and let rest at least 20 min. before carving. Discard vegetables from bottom of roasting pan and transfer liquid from pan to a fat separator. Save juices for gravy.