Preheat oven to 350°F with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper.

Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin; rub herb butter under the skin.

Place turkey breast side down. Fill neck cavity with stuffing; avoid packing. Close up by folding skin over and fastening with skewers or trussing needles.

Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones).

Loosely fill large cavity with stuffing.

Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

Cut neck into pieces.

Mix neck pieces with carrots, onions, celery, and 2 cups water in a large roasting pan. Set roasting rack over vegetables in pan.

Lift turkey onto rack; rub with remaining tablespoon butter. Season generously with salt and pepper. Tent turkey loosely with foil.

Roast 1 hour, then baste every 30 minutes with pan liquids, until an instant-read thermometer inserted into the thickest part of thigh (avoiding bone) registers 125°F, about 3 hours. Remove foil; raise oven heat to 400°F. Continue roasting, basting occasionally, until thigh reaches 180°F, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry.

Transfer turkey to a serving platter; cover loosely with foil, and let it rest at least 30 minutes before carving.