Ingredients:1 fresh or defrosted 8-12 pound turkey1 teaspoon each: thyme, crushed rosemary and black pepper1 bay leaf2 carrots, peeled and cut into chunks1 onion, peeled and cut into quarters2 celery stalks, cut in halfGravy:2 cups defatted broth from roasted turkey1 tablespoon cornstarch dissolved in 2 tablespoons waterDirections:1. Preheat oven to 325 F.2. Rinse turkey with cold water inside and outside, discard giblets or save them for another use. Rub inside of cavity with seasonings listed above. Put the bay leaf inside the carcass.3. Place carrots, celery and onions into a large roast- ing pan. Place the bird on top of the veggies.4. Roast the turkey in the center of the oven until the internal tempera- ture of the dark meat on the bird reaches 180 F.Insert meat thermometer deep into the thigh to test temperature. The bird is done when the juices run clear.5. Remove the roasting pan from the oven and allow the turkey to sit for 10 minutes before carving.Chef’s Notes:When preparing turkey, it is a good idea to spoon some gravy over the top to keep it warm and moist between carving and serving times.