Ingredients
8 tablespoons butter, softened, divided3 garlic cloves, minced1 tablespoon poultry seasoning1 tablespoon minced fresh rosemary1 tablespoon minced fresh thyme1 turkey (14 to 16 pounds)3/4 teaspoon salt3/4 teaspoon pepper3 large onions, quartered, divided3 garlic cloves2 fresh rosemary sprigs2 fresh thyme sprigs2 cans (14-1/2 ounces each) chicken broth3 cups white wine or additional chicken broth3 celery ribs, cut into 2-inch pieces3 medium carrots, cut into 2-inch pieces
Preparation
Preheat oven to 325°. In a small bowl, combine 5 tablespoons butter, minced garlic, poultry seasoning and minced rosemary and thyme. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Rub remaining butter over skin of turkey. Sprinkle salt and pepper over turkey and inside cavity.
Place two onions, garlic cloves and rosemary and thyme sprigs inside the cavity. Place turkey on a rack in a large shallow roasting pan. Pour broth and wine into pan. Add celery, carrots and remaining onion.
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Remove turkey from pan; let stand at least 20 minutes before carving. If desired, thicken pan drippings for gravy.
