1 10 -12 pound turkey
2 tablespoons butter, softened
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried rosemary
5 carrots, peeled and cut into pieces
3 celery stalks, cut into pieces
2 onions, peeled and cut into pieces
1 8-ounce can chicken broth
Cheesecloth
Preheat oven to 350 degrees. In a large roasting pan or Dutch Oven, place turkey on a roasting rack. Generously rub butter over chicken. Coat butter with thyme, sage and rosemary. Arrange vegetables around turkey. Place a piece of cheesecloth (about 3 layers thick) over turkey. Pour chicken broth over cheesecloth. Place turkey in oven and bake at 20 minutes per pound, about 4 hours. After 2 1/2 hours, remove cheesecloth and let turkey skin brown. Remove turkey from oven and let sit for at least 20 minutes before carving.
