Jaindl’s Grand-champion Roasted Turkey

- 1 (14 to 16 lb.) Jaindl Family Turkey Farms Grand Champion frozen young turkey  

- Fresh Thyme cooking spray  

- 2 medium carrots, peeled and cut into chunks 

- 2 large celery ribs, cut into chunks

- 1 medium onion, peeled and cut into chunks  

- Fresh Thyme organic poultry blend (fresh rosemary, sage, and thyme), optional  

- ¼ cup Fresh Thyme olive oil and/or Fresh Thyme unsalted butter, melted  

- Desired seasonings, such as Fresh Thyme salt, Fresh Thyme organic ground black pepper, poultry seasoning, Fresh Thyme ground organic paprika, and/or Fresh Thyme freeze-dried parsley  

- 2½ cups Fresh Thyme chicken broth  

- Fresh cranberries, for garnish 

- Desired citrus fruits, for garnish  

1. Thaw turkey according to package directions. Remove turkey from the refrigerator about 1 hour before roasting. 
2. Place oven rack in lower third of oven; preheat oven to 400°F. Spray roasting rack with cooking spray; place rack in large, shallow roasting pan and set aside. 
3. Remove neck and giblets from the two cavities in the bird; discard or reserve for another use. Pat cavities and skin dry.
4. Stuff neck and body cavities with carrots, celery, onion and, if desired, fresh poultry herbs. Don’t pack tightly. Skewer neck skin to back. Tie drumsticks together with kitchen string. Twist wing tips under back.   
5. Place turkey, breast side up, on roasting rack. Rub outside of turkey with olive oil and/or melted butter. Rub with desired seasonings. Pour broth into the bottom of the roasting pan. Tent turkey with foil, crimping foil to edges of roasting pan. Roast for 30 minutes. 
6. Reduce oven temperature to 325°F. Continue roasting for 15 minutes per pound, removing foil 1 to 2 hours before turkey is done. Turkey will be done when internal temperature reaches 170°F in center of breast and drumsticks easily move up and down. If necessary, cover wing tips with foil to prevent overbrowning. 
7. Remove turkey from oven; transfer to cutting board. Loosely cover with foil; let stand for 20 minutes.
8. To serve, remove and discard carrots, celery, onion, and herbs from turkey. Carve turkey and garnish as desired.  

Each serving contains: 150 calories, 2.5 g fat, 0.5 g saturated fat, 0 g trans fat, 75 mg cholesterol, 105 mg sodium, 2 g carbohydrates, 0 g fiber, 0 g sugar, 28 g protein. Daily values: 0% vitamin D,  

0% calcium, 2% iron, 8% potassium.