Ingredients

• 14 lbs turkey
• 1 tablespoon salt
• 1 teaspoon pepper
• 18 sprigs fresh thyme, divided
• 4 medium onions, sliced
• 4 celery ribs, sliced
• 2 medium carrots, sliced
• 3 bay leaves
• 1 tablespoon peppercorn
• 1/2 cup butter, melted
• 1 teaspoon minced fresh sage (or 1/2 tsp rubbed sage)
• 1 teaspoon minced fresh thyme (or 1/2 tsp dried thyme)
• 1 teaspoon minced chives

Instructions

1. Rub the surface of the turkey and sprinkle cavity with salt and pepper.

2. Place 12 sprigs of thyme in cavity.

3. In a large heavy roasting pan, place onions, celery, carrots, bay leaves, peppercorns and remaining thyme sprigs.

4. Place the turkey, breast side up, over the vegetables.

5. Drizzle butter over turkey and sprinkle with minced herbs.

6. Cover loosely with foil.

7. Bake at 325*F for 2 1/2 hours.

8. Remove foil; bake 1 1/2 to 2 hours longer, basting every 20 minutes.

9. Cover and let stand for 20 minutes before carving.

10. For gravy, add a couple of cups of stock to vegetables in pan and heat to deglaze.

11. Strain into a saucepan and thicken with some flour and water.

12. (I put some cold water into a jar, add a few TBS of flour, screw the lid on and shake it til it is well mixed. Then I strain it thru a tea strainer to keep any lumps of flour out).