How beautiful that white turkey was....... Now while i'm eating my store bought turkey, i'll be thinking of him..........
I ordered a 21 pounder .
Someday, i'll live on a homestead and be able to have turkeys.
I cook mine at 350 for the first hour and then 325. I have a very
dark pan i use for it in the oven. Turkey sits on a rack in the pan, if it fits.
I pour some chicken broth in the bottom
of pan, finely chopped onion, couple cloves of garlic and italien seasoning. I pour olive oil over the top of my turkey and sprinkle with italien seasoning and salt and pepper.
After about an hour to 1 1/2 hours at 350, the onions, etc. on the bottom of
the pan start to carmelize, at this point, i add more chicken broth and turn down to 325. Then every hour, as the stuff in the bottom is starting to
carmelize, i add more chicken broth until my big can is almost out. Then, i melt butter - 1/2 stick at a time and pour that over the whole thing a couple of times.
When turkey is done, I simple pour some more chicken broth in with the drippings and then thicken for gravy. This gravy will be so good, you could almost eat it like soup. It has a very deep dark color and the carmelizing gives it a flavor out of this world.
I'm jelous of all your farm turkeys!