Thaw the turkey: Place frozen turkey in refrigerator 3 days before cooking (24 hours per 4-5 pounds of turkey). Skip this step if using a fresh turkey.

Prepare the turkey: Remove turkey from packaging and pat completely dry inside and out with paper towels until no moisture remains.

Make saffron herb butter: Place ¼ teaspoon saffron threads over an ice cube and let melt to bloom the saffron. In a bowl, combine ½ cup softened butter with bloomed saffron liquid, 1 tablespoon each rosemary, thyme, and sage, 1 teaspoon each oregano, paprika, onion powder, and garlic powder, 2 teaspoons salt, and 1 teaspoon pepper.

Season the turkey: Place turkey inside roasting bag on a roasting pan. Using your hands, spread the entire butter mixture over every surface of the turkey, working some under the skin of the breast and thighs for maximum flavor.

Add aromatics: Place chopped carrots, celery, and onion quarters inside the bag around the turkey. Seal bag with provided twist tie and cut 6 small slits in the top of the bag for steam vents.

Roast the turkey: Place pan in oven preheated to 350°F. Roast according to turkey package directions (approximately 15-20 minutes per pound for unstuffed turkey).

Crisp the skin: 30 minutes before turkey is done, carefully cut bag open to expose turkey. Baste with accumulated juices from the bag using a turkey baster. Return uncovered turkey to oven for final 30 minutes until skin is deep golden brown.

Check doneness: Turkey is ready when juices run clear when thigh is pierced, or when internal temperature reaches 165°F in thickest part of thigh.

Rest and serve: Let turkey rest in bag for 30 minutes before transferring to serving platter. This allows juices to redistribute for moist meat.