Herb Roasted Turkey

1 10-12-pound turkey
Fresh Herbs thyme, rosemary, sage, oregano and/or marjoram
1/2 cup of butter, softened
salt
freshly ground pepper
Aromatics, onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cups water or Chicken Broth, plus more as needed

Before picture.

Position a rack in the lower third of the oven; preheat to 475°F.
Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels. With a stand mixer or hand mixer, cream the butter and mix herbs, salt and pepper. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and in the cavity. Tuck the wing tips under the turkey. Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
Roast the turkey until the skin is golden brown, 45 minutes. Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 2 1/2 to 3 1/2 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water or chicken broth. The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.