THYME-ROASTED TURKEY

THYME-ROASTED TURKEY image

Yield 8 people

Number Of Ingredients 7

1 14 lb turkey, neck, gizzard reserved
3 tbs chopped fresh thyme
1/4 cup unsalted butter
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
4 14-oz cans low salt chick stock

Steps:

Rinse turkey inside and out. Pat dry. Starting with the neck end, slide hand between skin and breast meat to loosen skin. Spread thyme over breast meat under skin. Tuck wings under and loosely tie legs together. Sprinkle turkey with salt and better and rub butter all over turkey. Place on rack set in large roasting pan. Add onion, carrots, celery, neck and gizzard to pan. Set rack at lowest position in oven and pre-heat to 375F. Pour 1 can of broth into pan around turkey. Roast turkey for 30 minutes. Add 1 can of broth and roast for 30 minutes. Pour 1 can of broth and roast 30 minutes. Pour remaining can and roast 30 minutes. Turn pan around. Roast turkey until thermometer registers 175F. Cover turkey with foil if it is browning too quickly, and cook another 30 minutes. Let rest 30 minutes before carving.