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Thanksgiving - Roasted Turkey and Gravy

A perfectly roasted Thanksgiving Turkey is a pleasure to behold. Crispy golden skin, moist and flavorful meat, topped with a rich and savory gravy. This simple recipe will surely delight your guests this holiday! RECIPE: 1 Large Whole Turkey (Thawed Completely, Innards Removed) 1 Large Roasting Pan 4 Onions 3 Celery Stalks 2 Large Carrots Handful Fresh Rosemary Handful Fresh Sage 2-4 TBSP Butter (Softened) 1 Cup Chicken Stock Olive Oil Salt Pepper 2 TBSP Flour Preheat oven to 325°F 0:00 After Turkey has completely thawed, and the neck, and gizzards have been removed, pat Turkey dry with a paper towel. 0:12 Pour on a generous amount of Olive Oil and rub all over front, back, legs, wings. 0:26 Liberally sprinkle salt on every part of the bird, include a good amount inside the cavity. Sprinkle with pepper to taste. 0:48 Massage about 2 TBSP Butter on the skin, until a cream is formed. Distribute the creamy mixture evenly on the bird. 1:06 Peel and quarter 1 onion and stuff into cavity, as well as the Rosemary and Sage. 1:30 With butcher's twine, tie the legs together and let rest while you prepare the roasting pan. 1:40 Peel and chop remaining 3 onions and add to a Large Roasting Pan fitted with a rack. Cut Celery and carrots and add to the pan. Liberally sprinkle more Salt and Pepper and add the Chicken Stock. 2:28 Place Turkey onto the rack, breast side up. Fold wings under. Tent with aluminum foil and bake in oven for 1 hour. 2:59 Remove the foil tent and add water to bottom of pan if needed. Return to oven and bake until internal temperature reaches 165°F. (A good rule of thumb for total estimated cooking time is 15-20 minutes per pound of turkey, from the first time you put it in the oven.) 3:24 Transfer Turkey to a plate and cover with foil. GRAVY: 3:32 Stir the bottom of the roasting pan to release any stuck bits and strain juices into a large bowl. 4:08 In a Large Pan melt 2 TBSP Butter on medium heat and add 2 TBSP Flour, stir to make a roux. Add the Roasting Pan Drippings and stir until thickened. Serve with Carved Turkey and desired sides.