Always a welcome tradition, the herbs add a gentle flavor to the meat, and a butter rub makes the skin crisp and golden.

5 tbsp. Butter, melted 80 mL
1 tsp. Dried basil 5 mL
1/4 tsp ea. Thyme & Oregano 1 mL ea
1 Clove garlic, minced 1
Salt & Pepper

Neck & Giblets
1 Onion, chopped 1
1 Celery stalk, chopped 1
1 Bay leaf 1
few peppercorns 1
1 cup White wine 250 mL
5 cups Water 1-1/4 L

2 cups Giblet broth 500 mL
1/3 cup Flour 75 mL
Salt & Pepper to taste
Pan drippings 75 mL

For Turkey
Thaw turkey in fridge allowing 24 hrs. for every 5 lbs.[2-1/4 kg]. Rinse turkey and pat dry inside and out. Season turkey inside with salt & pepper. Put one onion, quartered and one celery stalk, cut in chunks in the cavity. Tuck legs under band of skin or tie together with kitchen string. Fold skin over neck cavity; skewer to back. Twist wings under back. Place, breast side up, on greased rack in roasting pan. Brush Turkey rub over turkey.
NOTE: Can be prepared to this point, loosely covered with plastic wrap and refrigerated for up to 24 hours. Roast turkey in 325°F [160°C] oven, basting with pan drippings every 30 minutes.

Gilbert Broth
Melt butter in large pot, add neck and giblets, saute until brown, about 10 min. Transfer neck and giblets to plate. Add onion and celery to pot. Sauté till brown. Add water, wine, neck and giblets to vegetables, bring to boil. Add remaining ingredients. Reduce to med.low, partially cover and simmer until giblets are tender, about 1-1/2 hrs. Strain broth.
NOTE: Can be made 1 day ahead. Makes 3-1/2 cups [830 mL].

Turkey Gravy

Pour pan drippings into large measuring cup; skim off fat, reserving 1/4 cup [50 mL]. Add enough of the stock to make 3 cups [750 mL] liquid. In Turkey pan, add reserved fat, using wooden spoon, stir in flour; stir over medium heat for 1 minute. Gradually whisk in stock mixture; bring to boil, stirring and scraping up brown bits from bottom of pan. Season with salt & pepper. Reduce heat and simmer, stirring often, for 10 minutes or until thickened. Strain into warmed gravy boat.

Turkey is done when the meat thermometer reaches 180 to 185°F [85°C] deep in the thigh; also, juices should be clear, not pink when thigh muscle is pierced deeply. Use this roasting schedule as a guideline; start checking for doneness 1/2 hour before recommended end time.

5 - 12 lbs [2.5 - 5 kg.] 2 - 3 hours
12 - 18 lbs. [5 - 8 kg.] 3 - 4 hours
18 - 25 lbs. [8 - 11 kg] 4 - 5 hours

NOTE: If you stuff your Turkey, add about 30 minutes extra roasting time.

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