Holiday Turkey

• 14 pounds turkey
• sage
• fresh ground black pepper
• sea salt
• 5 stalks celery
• 4 large carrots
• 3 onions Large, quartered
• 1 cup dry white wine
• 1 box chicken broth
• 2 sticks unsalted butter
• 2 bay leafs dried

1. Allow two sticks of butter to soften at room temperature
2. Thoroughly clean turkey
3. Finely chop a bunch of each of your fresh herbs
4. Mix chopped herbs into softened butter
5. Coat both under the skin and the top with herb butter. (Be very gentle while coating under the skin, careful not to rip)
6. In your roasting pan, combine a cup of water, a cup of dry white wine, bay leafs, tirkey neck and a cup of chicken stock and place the turkey in breast side up
7. Stuff and surround the bird with onions, celery and carrots (simply hand break the celery and carrots).
8. Top turkey with remaining herbs cover, sea salt and black pepper then place in the refrigerator over night
9. Preheat oven to 425 degrees. If you choose to stuff your turkey with dressing do so now and tie close turkey legs
10. Roast turkey for 1 hour, then bast turkey with the juices it was placed in and reduce temperature to 350 degrees and roast for another 2 and half hours, basting the turkey every 45 minutes.
11. Let turkey stand at room temperature for at least 30 minutes before garnishing and serving

turkey, sage, fresh ground black pepper, salt, stalks celery, carrots, onions, white wine, chicken broth, butter

Taken from www.yummly.com/recipe/Holiday-Turkey-1441678 (may not work)