Prep Time: 30 minutes
Cooking time: 4 hours
Pre- heat oven to 350 degrees
1 16 to 18 pound turkey
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onions
¼ cup softened, salted butter
2 sprigs fresh sage
2 teaspoons dried sage
2 sprigs of fresh thyme
3 bay leaves
2 cups chicken broth
2 tablespoons fresh cracked black pepper
2 tablespoon kosher salt
Remove the turkey from the refrigerator, and let stand for 1 hour.
Remove the giblets and neck from the cavity of the turkey. Thoroughly rinse the bird then dry with a paper towel. Rub the entire bird (inside and out) with the softened butter. Next, apply the salt and pepper to the cavity and outside of the bird.
Stuff the cavity with the chopped celery, carrots, onions, fresh sage, thyme and 3 bay leaves. Sprinkle the 2 tablespoons of dried sage on the outside of the turkey.
Tuck the wings in, and then tie the ends of the drumsticks together.
Place the turkey in a large, greased roasting pan breast-side-up then pour 2 cups of chicken stock around the bird.
Place the turkey in a pre-heated 350 degree oven.
After 1 hour, baste the bird with the juices from the bottom of the pan. Continue basting the turkey every 45 minutes until the bird is done, approximately 4 hours.
*Turkey cooking times will vary. Begin checking the turkey for doneness after three hours. The USDA recommends a minimum internal temperature of 165ºF as measured by a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast. When the turkey is done the juices should run clear. If your turkey has a plastic thermometer, simply watch for it to pop up.
Remove the turkey from the roasting pan, and let sit for at least 10 minutes before carving.
Chef Chuck Kerber