Make the seasoning blend

• Combine the paprika, onion powder, garlic powder, black pepper, coarse salt, celery seed, cajun seasoning and red chili flakes in a bowl.
• Reserve part of the blend for the turkey.

Make the herb butter

• In a bowl, mix the softened butter with the parsley, rosemary, thyme, garlic and the reserved seasoning.

Butter and season the turkey

• Separate the skin from the breast and the legs and stuff the herb butter underneath.
• Spread the remaining butter on the outside.
• Drizzle with oil and rub all over, including the bottom.
• Sprinkle the rest of the seasoning over the turkey.

Stuff with aromatics

• Fill the cavity with the celery, carrots, onion, potatoes, thyme, sage, rosemary, lemon and garlic head.

Roast covered

• Place the turkey in a roasting pan, cover with foil and bake at 350 °F (175 °C).

Baste and brown

• Baste the turkey with its juices.
• Return uncovered to the oven at 450 °F (230 °C) until golden.

Rest and serve

• Let the turkey rest before carving.