This recipe must be started at 10 o’clock at night * choose a nice turkey * after it is completely thawed, remove and set aside the giblets, wash the turkey thoroughly * make a seasoning mixture of at least salt, pepper, sage, thyme, celery salt and rub over and inside the bird * place I stick of butter in the birds cavity and then place bird in large roasting pan with the turkey neck * on a cutting board, half and slice 2 to 3 large yellow onions * cut 5 to 6 stalks of celery * in a large pan sauté onions and celery in butter until wilted * add this mixture to the turkey pan and deglaze the sauté pan with some canned chicken stock and pour into roasting pan * pour an additional 4 cups of chicken stock into roasting pan * while performing all of this magic, cut oven on at 10 o'clock and preheat oven to 450 degrees for 1 hour empty * place turkey into preheated oven and cook for 1 hour, basting after 30 minutes and @ 1 hour * after second basting, cut oven off and go to bed * when you wake up, the turkey will be baked to perfection * remove turkey and cut and slice the bird (note: I use an electric knife because it allows thinner cuts without tearing the meat) * place the bird back into the roasting pan and allow to rest in the liquid/vegetable broth * cover the pan with foil and return to the oven on its lowest setting * when you serve this, it will be the juiciest and most tender turkey that you have ever had * if you like, take some of the fluid from the roasting pan and thicken with some flour or arrowroot and use as desired.

Have a wonderful Thanksgiving