Ingredients

3 Onions

3 Ribs of Celery

2 Long Carrot

(Medium Chop all above ingredients)

5 Cloves Garlic

5 Fresh Sprigs of Thyme

1 Cup (236.588237 ml) Chicken Broth

1 Cup (236.588237 ml) Low-Sodium Chicken Stock

3 tbsp All-Purpose Flour

1 Brine-less Turkey

2 Bay leaves

Oven Preheated to 275°F (135°C)

Extra Salt, Pepper, Butter

Preparation

  1. Combine onions, celery, carrots, and garlic in a baking tray.
  2. Sprinkle thyme on top.
  3. Pour chicken broth over vegetables.
  4. Place a metal rack on top.
  5. Brush the turkey with some salt (2tbsp), pepper (1tbsp), and butter
  6. Place Turkey Breast skin side down on the rack drumsticks and thighs skin side up. (You should have separated the thighs, drumsticks, and breast)
  7. Place rack in oven for an hour.
  8. Flip the pieces of turkey over and place back in the oven for another hour.
  9. Remove and check temp. (Breast meat at 165°F, Drumsticks and thighs at 170-175°F)
  10. Place turkey on board, strain vegetables into a bowl. (Put the strainer on the bowl)
  11. Press on vegetables to extract vegetable juices along with broth.
  12. You should get about 2 cups of liquid. Fortify this with 1 cup chicken stock.
  13. Heat a saucepan on medium-high heat and melt 3 tbsp butter
  14. Add flour. Blend until golden-brown.
  15. Add drained juices while continuing to mix.
  16. Add two Bay leaves.
  17. Heat oven to 500°F and place turkey back on metal rack on baking tray and place back inside oven until skin is over-crisped.
  18. Place chicken on carving board and let sit for 20 minutes.
  19. Remove gravy from stove and serve with turkey after carving turkey.
  20. Serve with vegetables and EAT!