Occam's Turkey

Easter Experiment.  Worked out Fantastic:

Easy easy easy turkey recipe.

Final Temperature is a over the minimum temperature.  Still turned out very moist.

Thawed over 5 days.  I had also brined the turkey, but that's not necessary.

11-ish lb Turkey
Bag of whole carrots
Bag of Celery
2 Onions
32-oz box of Chicken Stock
1 bottle Cheap White Wine
Cloves from 1/2 of a bulb of garlic
1 pack of rosemary/sage/time
1 Stick Butter (8 tbsp)

Poultry Seasoning
Salt
Pepper

Preparation

1. Preheat oven to 500 deg F
2. Chop the carrots, celery, and onion into 2-inch pieces
3. Place turkey in roasting pan
4. Stuff turkey with carrots, celery, and onion as well as the rosemary, sage and thyme.  Place the remaining vegetables and herbs in the roasting pan.
5. Use a knife to cut packets in the skin of the turkey breast, legs, thighs and underside.
6. Use half of the stick of butter and half of the garlic cloves to stuff the packets.
7. Place the remaining garlic cloves inside the turkey cavity or in the roasting pan.
8. Use the other half of the stick of butter to rub all over the turkey.
9. Pour the wine chicken stock inside and out
10. Cover with Poultry Seasoning
11. Salt and Pepper to your heart's desire
12. Loosely tent with foil

Cooking

1. For 30 minutes, cook the turkey at 500 deg F
2. Turn the heat down to 350 deg F.
3. Cook for another 2.5 hours.
4. Remove the tenting.
5. Cook for 1 hour.
6. Check thigh temperature.  Current cooking guidance is 180 deg F.  Be sure the thermometer is fully inserted.  Give it a little wiggle to be sure you can see that it's not poking though the other side.

Enjoy!