For the veggies:
- 2 cups onion, chopped
- 2 cups carrot, chopped
- 1 cup celery, chopped
- 1 bay leaf
- 2 sprigs of fresh thyme (left whole)
For the Turkey:
- 1 12 lb fresh or frozen turkey thawed
- 4 Tablespoons chopped fresh sage leaves plus 2 additional whole leaves
- 1 Tablespoon fresh thyme leaves plus 2 additional sprigs left whole
- ¼ cup Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
- 4 cloves of garlic, minced
- 1 teaspoon salt
- ½ Tablespoon of freshly ground black pepper
- 3 cups low sodium chicken broth
Preheat the oven to 425 degrees F and chop all the veggies and herbs.
In the bottom of a roasting pan, add in the onion, carrot, celery, bay leaf and 2 sprigs of the thyme and then toss to combine.
Remove and toss the giblets from the turkey, reserving the neck. Place the neck and place it in the bottom of the roasting pan with the veggies to flavor them as they roast.
Rinse the turkey with cold water and then pat it dry with paper towels. Trim any excess fat. Beginning at the neck cavity, carefully loosen the skin from the breast and drumsticks, by gently inserting your fingers between the skin and meat and pushing gently. If the skin isn’t easily separating, try using the back of a spoon instead of your fingers to separate the skin and meat. Lift the wing tips up and over the back, then tuck them underneath the turkey.
In a medium bowl, combine the chopped sage leaves, thyme leaves, Herbes de Provence Olive Oil, garlic, salt and pepper. After combining, rub the mixture both under and over the skin of the turkey, coating well. After coating, take the remaining 2 sprigs of thyme and bay leaves into the cavity of the turkey. Tie the legs together with kitchen string.
Place the turkey, breast side up on the vegetable mixture in the roasting pan. Pour in the broth.
Roast the turkey in the oven at 425 degrees for 30 minutes. After 30 minutes, take tinfoil and loosely tent the turkey, then return to the oven. Roast for another 30 minutes at 425, then lower the oven temperature to 325. Continue to roast for another hour and 20 minutes to one hour and 25 minutes longer, until an instant read thermometer inserted into the thickest portion of the thigh registers to 155 degrees (temperature will continue to rise after removing from the oven).
After removing the turkey from the oven, transfer it to a cutting board, cover with foil and let stand for at least 30 minutes before slicing. Serve alongside your roasted veggies and all your other favorite Thanksgiving side dishes!