Ingredients

• 14-24 lb Turkey (I prefer an organic or Kosher Turkey)
For the Turkey Broth
• 2 T Olive Oil
• Turkey Neck
• Uncut Giblets
• 8 Cups Water
• 1 Onion (quartered)
• 2-3 Carrots (cut in big slices)
• Add 2-3 celery sticks cut into big slices (use the celery heart with the leaves)
• 1 Bay Leaf
• 1/2 t Thyme (dry)
• 1/4 t Peppercorns
• 1 t Salt
For the Gravy
• 4 cups of prepared broth from earlier (you can also use broth from baked turkey)
• Giblets from the turkey (chopped up)
• 2+ cups of sliced brown mushrooms (I like alot more)
• 1 T of Gravy Master
• 1 T of Soy Sauce
• 1 T of Worcestershire Sauce
• Salt and Pepper to taste
For the Turkey
• Reynolds Oven Bag (this will help keep your turkey moist)
• 4 T of Butter
• 4 T of Herbes de Provence
• 2 T of Olive Oil
• 3 t of salt
• 3 t of pepper.
• 1 Orange Quartered
• 1 Lemon Quartered
• 1 Onion Quartered
• 2 Sprigs of Rosemary
• 2 Sprigs of Sage
• 2 Sprigs of Oregano and/or Thyme

Directions

Start with the Turkey Broth
1. Clean Turkey and Pat Dry. Remove the turkey neck and giblets from the bag inside turkey (rinse these off also; you can throw out the liver and heart).
2. Put a large stock pot on medium-high heat and add the olive oil.
3. Add the turkey neck, giblets, a piece of the turkey fat (from the cavity) and saute for about 5 minutes.
4. Cut off the wing tips from the turkey (about an inch) and throw these in.
5. Throw in the onion, carrots, and celery and saute for another 5 minutes.
6. Add the water and salt.
7. Skim of the foam after the initial boil.
8. Add the bay leaf, thyme, and peppercorns.
9. Cook (Simmer) for Several Hours until giblets are tender with a fork.
10. Set aside liquid, giblets, and neck for gravy and Turkey.
Preparing the Gravy
11. You can make the gravy ahead of time using 6T of the broth; or you can wait until the turkey is finished cooking and use 6T of the Turkey drippings/broth
12. Mix it with 6T of flour in a pan/pot over medium heat.
13. Whisk until bubbly and brown (3-5 minutes).
14. Add 4 cups of prepared broth (again you can also use the broth from the baked turkey)
15. Add the Giblets, 2+ cups of sliced brown mushrooms, about 1T of Gravy Master, about 1T of Soy Sauce, and 1T of Worcestershire Sauce.
16. Add Salt and Pepper to taste.
17. Boil rapidly to desired thickness. Add more flour, mixed with water, to thicken further.
And Now for the Turkey
18. Melt the 4T of Butter
19. Add the 4T of Herbes de Provence
20. Add 2T of Olive Oil, 3t of salt, and 3t of pepper.
21. Rub this completed mixture all over turkey and between breast meat and skin. You can double the recipe for the rub if you want.
22. Stuff the inside of the turkey with the quartered Orange, Lemon, and Onion; and add 2 Sprigs of Rosemary, 2 Sprigs of Sage, and 2 Sprigs of Oregano and/or Thyme
23. Tie the Turkey legs up. You can also tie string around the turkey to keep the wings against the body.
24. Place more fresh herb sprigs on the outside of the turkey
25. Follow directions of the Reynolds oven bag and shake the recommended flour amount in the bag.
26. Place the turkey in the bag, but don’t cut any holes in the bag now until you're ready to cook it. You can tie up the bag with some string, place it in the roasting pan, and place in the refrigerator if you prepare this the night before; just make sure to remove the turkey from the refrigerator 30-60 minutes before placing it in the oven.
27. Preheat oven to 350°.
28. Put 3-4 cups of the prepared turkey broth (you can use canned chicken broth) inside the bag in bottom of pan
29. Add some cut carrots and celery inside the bag (this is still within the roasting pan).
30. Tie the bag closed.
31. Insert a thermometer into the thickest part of turkey thigh, not touching the bone.
32. Place Turkey in the oven (following the cooking instructions on Reynolds Oven Bags).
33. Cook until the temperature reaches 165°
34. Let it rest for 30-40 minutes before slicing. Dinner was served at 5:45/6:00 time frame.

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