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Provided by Fairway Market
4 ribs celery
3 spanish onions
4 carrots
1 stick butter
Kosher salt
pepper
2. Rinse the turkey with cold water and dry the inside and outside very well.
3. Rub the inside cavity with salt and pepper and place 2 sprigs of fresh thyme and 1 peeled spanish onion inside the cavity.
4.Tie the legs together.
5. Rub the outside with soft butter, kosher salt and fresh cracked pepper.
6. Place the turkey in a roasting pan large enough to hold the bird comfortably and then place the turkey on the middle rack of a preheated 425 degree oven. Roast for 45 minutes then lower the oven to 375 roast the turkey 15 minutes per pound. Place the celery, carrots, and onions in pan and roast 1 hour before the bird is done.
7. Remove from oven. Prick the area where the thigh and leg meets, the juices should run totally clear with no blood. If the turkey is not done return to oven for another 20 to 30 minutes.
8. Take the pan out of the oven and remove the turkey from the pan and onto a serving platter. Let rest until you are ready to serve.
9. Place the roasting pan on your stove top over low heat and scrape whatever is sticking to the pan. (if any of the vegetables are burnt, discard or your gravy will taste burnt) Add 6 tbs of flour to the pan and cook for 5 minutes. Add your chicken stock or water and keep stirring. The gravy will thicken completely once it comes to a boil. Let boil for 2 minutes then lower to a simmer and strain the gravy into a sauce pan and season with salt and pepper. (You may not need salt so taste before seasoning.) Strain one more time, place in a serving bowl and keep hot. The gravy must be HOT!!!!
