Bring the chicken or turkey out of the refrigerator one hour ahead of time. Preheat the oven to 425 degrees F.

Stir together the softened butter, parsley, sage, rosemary, and thyme leaves until well blended. Pat the chicken dry with paper towels inside and out. Sprinkle liberally with salt and pepper inside the cavity and all around the outside. Rub the inside of the cavity with some of the herb butter, then stuff with the celery, garlic, and onions alternately the pieces. Rub the remaining herb butter all over the chicken. Place on a rack (or truss and place on a raised rack) in a large roasting pan and place in lower third of the oven. Roast for 20 minutes at 425 degrees, then reduce to 350 degrees without opening the oven. Baste with the pan juices after 45 minutes, then every 30-45 minutes, covering with foil if the chicken is browning too quickly. Cook to an internal temperature of 165 degrees as measured by a meat thermometer inserted into the thickest part of the thigh. Carefully remove the chicken from the roasting pan and allow to rest for 10 minutes before carving.