1 Turkey – about 12 pound
2 TBSP Badia Brand Dry Jerk Seasoning, or use your favorite brand
2 TBSP Kosher Salt
2 TBSP fresh Thyme Leaves
8 oz wt butter, room temperature
1 onion, quartered
1 stalked celery, 1” pieces
1 carrot, 1” pieces
1 head garlic, quartered

Pre-heat oven to 375 degrees.
Clean turkey and rinse cavity with cold water, pat turkey dry using paper towel.
Combine jerk seasoning, salt and thyme leaves; season turkey generously with seasoning blend.
Place onions, celery, carrot and garlic in cavity
Rub butter on the breast and legs.
Place turkey, breast side up, in a roasting pan; roast for 18 minutes per pound (12 pound turkey around 3 ½ hours); the turkey is finished when thermometer inserted into the thickest part reads 165 degrees and juices run clear; should the turkey get dark when roasting cover lightly with foil, this will prevent the turkey from burning.
Once the turkey is fully cooked place on cutting board and let rest for 15 minutes before carving.