Who says turkey is just for the holidays? With this easy and delicious recipe you can make it smell like Thanksgiving any time of the year!

1 20 lb. turkey cleaned and rinsed, patted dry
salt
pepper
poultry seasoning
3 stalks celery chopped into 2-inch pieces
3 large carrots chopped into 2-inch pieces
1 large onion quartered
2 cloves of garlic
2 sprigs rosemary on stems
1/4 bunch parsley on stems, cleaned
1 stick butter cut into 1-inch cubes
olive oil

1. Preheat oven to 500.
2. Generously season the cavity with salt, pepper, and 1 tbsp of poultry seasoning. Stuff the cavity with the vegetables and herbs and cubed butter.
3. With cooking twine, tie legs together to keep vegetables inside.
4. Rub the skin of the turkey with olive oil, about 1/4 cup.
5. Place on a roasting rack in a large pan breast side up.
6. Place in preheated oven for 45 minutes.
7. If pan starts to burn, add a cup of chicken broth.
8. Reduce heat to 350 and continue cooking for approximately 2 1/2 hours or until meat thermometer reads 180-185 when inserted into the thigh and juices run clear.
9. Remove bird from oven and let sit for at least 30 minutes.
10. Remove vegetables from cavity and place in roasting pan with drippings. Set turkey on carving board.
11. Heat drippings on the stove over medium heat, adding water (about 2 cups). Let simmer for about 15 minutes.
12. Pour drippings into strainer, pressing on vegetables and herbs to extract maximum flavor. (This is not standard thick gravy. It is an au jus consistency).
13. Carve turkey. Place au jus on meat and serve remaining on the side.