Pat the turkey dry and season the cavity with Johnny's seasoning salt. Put a handful of the seasoning salt in your hand and spread the salt under the skin and on top of the turkey.
Make the garlic herb butter
Finely chop the thyme, rosemary, and sage. In a small bowl, combine the chopped herbs with minced garlic and softened butter.
Spread the butter and herb mixture under the skin as well.
Make the stuffing and fill the cavity of the bird
In a pan, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Add the chopped celery and onion, and sauté until the onion is translucent.
Combine the dry bread stuffing with the sautéed vegetables. Then add in the chicken broth. If you prefer to prep the stuffing the night before, don't add the chicken broth until you are ready to cook the turkey.
Stuff the front and back of the turkey with the stuffing, then tie the legs with kitchen twine.
Place in a roasting pan and cook
Place the turkey into an oven bag and puncture the top of the bottom with a knife about 15 times. I puncture the button so that the drippings fall into the bottom of the pan for later use.
Cook in a deep roasting pan at 370 degrees Fahrenheit for 2 1/2 hours or until the internal temperature of the turkey is 165 degrees Fahrenheit. I stick my meat thermometer into the thickest part of the turkey to measure, either leg or breast.