Remove giblets and neck from turkey and reserve for making gravy.
Rinse the turkey inside and out with cold water and pat dry with paper towels.
Place onion, celery, parsley and 1 tbsp of Rodelle Herbes De Provence in the body cavity, season with salt and pepper.
If desired, truss with kitchen twine.
Brush the turkey with melted butter and sprinkle the remaining 2 tbsp of Rodelle Herbes De Provence salt and pepper.
Place turkey on a buttered roasting rack in a large roasting pan.
Roast for 30 minutes, basting with some of the remaining butter every 15 minutes.
Reduce temperature to 325 degrees and continue to roast, basting with remaining butter an juices every 15 to 20 minutes.
Baste until an instant read thermometer inserted into the thickest part of the breast, away from the bone, registers 165 degrees and into the thigh 175 degrees Fahrenheit.
Total roasting time should be about 3 to 3 ¾ hours.
Transfer the turkey to a warmed platter, cover loosely and let rest 20 minutes before carving.
