Position a rack in the lower third of the oven; preheat to 475 degrees 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. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs 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 from the oven. 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 until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°, 1 1/4 to 1 3/4 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.
Transfer the turkey to a serving platter and cover with foil. (If you're making Herbed Pan Gravy, start here.) Let the turkey rest for 20 minutes. Remove string and carve.
Spicy Turkey Kale Soup
1 tablespoon olive oil 1 turkey, about 5 pounds, thin 2 tsp salt 1 tsp pepper 1 yellow onion (medium size, diced) 3 cloves pesto (chopped) 2 tbsp tomato paste 1 tbsp brown sugar (if you want sweeter, you can add more) 1 tablespoon chili powder 1 tablespoon fennel 2 tsp dried oregano 1 can of tomatoes (28 ounces, about 793g, diced) 2 cups chicken broth (you can add more) 1/2 bunch kale (4-5oz, about 110-140g, stems removed, shredded) 1 can of black beans (15 ounces, about 425g, washed and drained) 1 cup corn kernels (frozen)
1. Heat the olive oil in a deep stock pot over medium-high heat, add the turkey, add salt and pepper to adjust, cook for 6 to 8 minutes, separate the turkey with a wooden spoon, remove the meat with a slotted spoon after cooking and set aside . 2. If there is a lot of grease in the pot, remove it and leave 1 tablespoon; if there is no remaining grease, add a tablespoon of olive oil. Change to medium heat, add the onions, season with a pinch of salt and pepper, and cook for about 5 minutes, until the onions are softened. Add the garlic and stir for about 30 seconds until fragrant. 3. Add the tomato paste, sugar, paprika, fennel, oregano, remaining salt and pepper to the onion and garlic and cook for about a minute, stirring to combine the sauce and spices evenly. Add the diced tomatoes and stir. If the bottom of the pan is burnt, it needs to be scooped off. 4. Add the chicken and 2 cups of chicken broth to the pot and bring to a simmer over high heat. After boiling, switch to medium-low heat and cook for 20 minutes. 5. Add the kale, black beans, and corn kernels and continue to cook, about 10 minutes, until the kale is soft and tender, but the kale is still green. Add paprika and brown sugar to taste. 6. If you can't finish eating, you can put it in the refrigerator for up to a week, or freeze it for up to three months.