Day One - Using the ¼ Cup salt, rub the turkey inside and out with salt. Place on the rack in the All Clad roasting pan and store in the refrigerator overnight (24 hours.)
Day Two - Preheat the oven to 450F - 1 hour prior to cooking, remove the turkey from the refrigerator. Wipe off any excess salt. - While the turkey is tempering, make the herb paste. In a mixing bowl combine the parsley, thyme, rosemary, garlic, 1 teaspoon salt, and black pepper. Add EVOO and mix. - Separate the turkey skin from the breast and legs. Rub the herb paste between the skin and the meat until the entire bird is coated. - Stuff the cavity of the turkey with the carrot, celery, and onion. - Truss the turkey with the twine. - Rub the entire turkey with softened butter. - Place in the roasting pan, breast up. - Roast at 450F for 1 hour, then reduce heat to 325F. Baste turkey with the pan juices every 30 minutes. - After 2 hours check the temperature of the turkey, check every 15 minutes until the temperature reads 160F. - Remove the turkey from the oven, and rest the turkey for 30 minutes prior to carving.