6 medium carrots, rough chopped
6 ribs celery, rough chopped
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3 large yellow onions, quartered
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon kosher salt
2 teaspoons ground black pepper
12- to 14-pound turkey
¼ cup white wine
2 cups low-sodium chicken or turkey broth
3 tablespoons all-purpose flour
Heat the oven to 350 degrees. Spread the carrots, celery and onions in an even layer over the bottom of a large roasting pan.
In a small bowl, mix together the butter, salt and black pepper. Pat the turkey dry with paper towels. Rub the butter mixture all over the inside and outside of the turkey, making sure to get under the skin, too. To do this, gently lift the skin over each breast with one hand while working the butter under it with the other.
Set the turkey over the vegetables and roast for 2 to 2½ hours, basting the turkey with juices from the pan every 30 minutes. Remove the turkey from the oven when the breast reaches 160 degrees and the thigh reaches 170 degrees. If the turkey darkens too much before reaching those temperatures, cover it with foil and continue roasting.
Transfer the turkey to a serving platter, cover with foil, then set a large, thick towel over it to keep it warm.
Remove and discard the vegetables from the roasting pan. Place the pan on the stovetop over medium heat (you may need to use more than one burner). Bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan. In a small bowl, whisk together the chicken broth and flour. Pour into the pan, whisking continuously. Simmer for 5 minutes, stirring constantly. Strain the gravy, if desired.
Serves eight to 10.
Nutrition values per 6-ounce serving plus gravy: 460 calories, 24 g fat (9 g saturated), 1 g carbohydrates, 0 fiber, 56 g protein, 200 mg cholesterol, 480 mg sodium.
Alison Ladman for The Associated Press