Ingredients
- 15 to 20 pound turkey
- 1/4 cup kosher salt
- 1/4 cup fresh cracked pepper
- 1 pound soft butter
- 4 tablespoon extra virgin olive oil
- 1/2 bunch thyme, leaves removed from stem, and rough chopped
- 1/2 bunch sage, leaves removed from stem, and rough chopped
- 3 sprig rosemary, leaves removed from stem, and rough chopped
- 1 tablespoon unseasoned bread crumbs
- 1 tablespoon large onion sliced
- 4 tablespoon large carrots, rough chopped
- 3 tablespoon celery ribs, rough chopped
- 2 clove garlic, crushed
- 2 cup chicken broth
Preparation
Baking Directions:
Preheat oven to 350 degrees.
Wash turkey and dry off with paper towels.
Rub turkey with olive oil and then sprinkle with kosher salt and pepper all over turkey and inside cavity.
In a small bowl, mix softened butter with chopped herbs and bread crumbs.
Season with salt and pepper.
Separate skin of turkey from the breast and using your hand, place the herb butter mixture between the skin and the breast, and place pats of butter on the outside of the turkey.
In a large roasting pan, place rough-chopped vegetables on base of pan, place turkey on top, add chicken broth and place in oven at 350 degrees.
Baste turkey every half hour.
Turkey should take 3½ hours to cook or reach internal temperature of 155 degrees.
Remove turkey from the pan when cooked.
Strain all the drippings with a fine strainer.
Remove fat from surface with a spoon.
Place natural drippings in a sauce pan and bring to a simmer.
Take 4 tablespoons all-purpose flour and mix to a thick consistency with water, making sure there are no lumps.
With a whisk slowly blend flour mixture into the drippings until gravy has thickened.
Hold until ready to serve.
