This came from the chef, Bobby Flay. According to the magazine article about his recipe, this is how to make a top-notch bird.
1 fresh turkey, about 16 pounds
20 fresh sage leaves
1 cup unsalted butter, melted
salt and freshly ground pepper
Preheat oven to 450. Discard neck and gizzard. Rinse bird with cold water; pat dry. Loosen skin from breasts and drumsticks; slip sage leaves underneath. Rub turkey with 1/4 cup melted butter. Sprinkle skin and cavity with salt & pepper. Truss turkey and place on rack in large roasting pan. Roast about 45 minutes, until brown, basting with remaining butter every 10 minutes. Reduce temperature to 350 and continue roasting for about 1 1/4 hours more, or until an instant-read thermometer inserted in thigh reads 180. If legs or breasts brown too quickly, cover with foil. Let bird rest 20-30 minutes on cutting board before carving.
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