Ingredients (Turkey)

• 1 16-18 lbs. turkey
• 2 sticks butter, room temperature
• 6 twigs fresh rosemary
• 6 twigs fresh thyme
• 1/4 – 1/2 cup honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 roasting pan with rack insert and lid or foil
• 1/4 cup cornstarch (for the gravy if desired)

Ingredients (Stuffing)

• 1 cup yellow onion, peeled and chopped
• 1 cup celery, chopped
• 2 sticks of butter
• 1 and 1/4 cups chicken stock
• 1/2 teaspoons fresh parsley, chopped
• 1/4 teaspoons fresh marjoram, chopped
• 1/4 teaspoons salt
• 1/4 teaspoons pepper
• 3 cups dried crumbled toast, cornbread or similar (or substitute premade unseasoned stuffing mix)

Directions

1. Prepare your Turkey for cooking (defrost, remove insides, etc).
2. To prepare the stuffing, bring the chicken stock, butter, onions and celery to a boil and cook for about ten minutes
3. In a large heat resistant bowl add the bread or stuffing mix, the parsley, marjoram, salt, and pepper.  Slowly add the onion/butter mixture to the bowl, mixing the liquids into all the dry material (allow stuffing to cool to room temperature if not cooking turkey right away).
4. Carefully spoon the stuffing mixture into the large open cavity of the turkey.
5. Using half a stick, cover the turkey with butter.
6. Lay the twigs of rosemary and thyme across the top of the turkey individually, but be sure to put one twig in the fold of where the turkey’s legs meet its body.
7. Slowly drizzle honey on top of the turkey, allowing it to adhere to the rosemary, thyme and butter on the turkey. Season the turkey with salt and pepper.
8. Add two cups of organic chicken stock or two cups of water to the bottom of the roasting pan. Close the lid and put the turkey in the oven at 350° F for five hours.
9. Remove the lid of the roasting pan, drizzle any remaining honey on the turkey and leave cooking at 375° F for an additional 30 minutes or until turkey has a brilliant brown crusted skin.
10. Remove from the oven and allow the turkey to stand for about 15 minutes or until you are ready to serve.