Combine butter, sage, rosemary, thyme, and parsley in a food processor. Process until smooth. Season with salt and black pepper.

Preheat the oven to 450 degrees Fahrenheit. Add half the carrots, celery, and onion to the cavity of the turkey and season with salt and pepper. Season the entire turkey with herb butter.

Pour four cups of chicken stock into the saucepan. On low heat, cook, and simmer.

Place the turkey in the oven. Add a cup of chicken stock to the turkey to create steam.

Roast for forty-five minutes until golden brown. Reduce heat to 350 degrees and roast for another fifteen minutes.

Remove the turkey from the oven. Let it rest for twenty minutes.

Roasted turkey is ready.