Roast Turkey With Sage and Thyme

Remove turkey giblets and neck; discard. Wash the turkey in cold water; pat dry.Remove the skin from the turkey breast without removing it completely. Combine 2 tablespoons of butter, salt and pepper. Spread the butter mixture evenly over the turkey breast under the skin. Gently spread the sage leaves and thyme sprigs evenly on each side of the breast under the skin. Replace the skin.Inside, lay out the pear halves, celery ribs, onion halves and garlic cloves. Place the turkey breast side up on a lightly oiled wire rack in a shallow aluminum foil-lined baking dish. Rub the whole turkey evenly with the remaining 2 tablespoons of butter.Bake at 325 degrees for 2 hours and 45 minutes to 3 hours and 30 minutes, or until a meat thermometer inserted in the thigh reads 180 degrees. Pour the sauce dripping from the pan over the turkey every 30 minutes. (To avoid overcooking the turkey, check that it is ready in 2 hours.) Remove the turkey from the roasting pan and let it stand for 20 minutes before slicing. Decorate if desired.* You can substitute 1 (14-pound) whole fresh turkey.