Roasted Turkey with Olive Oil Rosemary

Preheat oven as directed on your turkey label usually around 350 degrees. Remember to remove the organ bag from inside the turkey.

Place turkey in a roasting pan or large baking dish. Combine first 6 ingredients in a small bowl. Gently separate skin with fingers and rub spices on turkey under skin. Rub some of the mix on top of turkey skin as well. (you can watch preparing a roasted chicken video for visual help)

You can bind the legs with twine if you want. Add and extra 2 T olive oil to the inside of the turkey cavity with some fresh rosemary and thyme, if using.

Calculate roasting time based on the weight of your turkey as your label directs. After removing the turkey from the oven, insert a meat thermometer into the meaty portion of the thigh. Wait 15 seconds the thermometer should read 165 degrees to be sure that the turkey is thoroughly cooked. You may want to "tent" the turkey in aluminum foil to allow the meat to absorb moisture and finish cooking. After about 10 minutes you can begin slicing.

Reserve turkey drippings for gravy.

Turkey Gravy

Turkey Drippings

bag organs

¼ - ½ cup GF flour

Salt and pepper to taste

Empty the bag of organs into a medium saucepan and fill with water and boil organs for about an hour. Reserve the broth from the organs and add flour, salt and pepper and blend well. Add turkey drippings to sauté pan and heat over medium low. Whisk in broth flour mixture and continue to whisk until thickens to desired viscosity. Strain through a wire strainer and serve.