Here is a great Turkey recipe that I personally love. It is a bit more involved, meaning it takes more time and effort, but to me it is definitely worth it.
COUNTRY ROAST TURKEY RECIPE
WHAT YOU WILL NEED:
1 (12 lb.) fresh or frozen turkey, thawed
5 1/2 cups turkey stock or chicken broth; either will work fine( divided)
2 cups chopped onion
1 cup chopped celery
2 Tablespoons chopped fresh rosemary(divided)
1 3/4 teaspoons of salt, divided
3/4 teaspoon black pepper, divided
2 Tablespoons butter(salted or unsalted)melted
1/3 cup all-purpose flour
1/4 cup of water
2 Tablespoons cornstarch
Remove giblets and neck from turkey and discard. Preheat oven to 325degrees. Rinse turkey and pat dry. Trim any excess fat.
Combine onion, celery, 1 tablespoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff body cavity with mixture. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
Place a roasting rack that is coated with cooking spray in a roasting pan. Place turkey, breast side upward on rack. Brush with butter, sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Pour 1 cup turkey stockor chicken stock in the bottom of the pan.
Insert a meat thermometer into the meaty part of thigh. Cover turkey breast with foil and bake at 325 degrees for 2 hours; basting with 1/2 stockevery 30 minutes. Remove foil, bake an additional 1 1/2 hours or until thermometer shows 180 degrees, basting with 1/3 cup stock every 30 minutes. Remove turkey from oven, let stand about 30 minutes. Remove twine.
Place a zip-top plastic bag inside a 2 cup measure. Pour pan drippings into the bag; let stand about 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain drippings into a measuring cup, stopping before fat layer reaches the opening. Reserve 2 tablespoons fat, then discard the rest. Combine pan drippings with 2 cups stock.
Heat 2 tablespoons reserved fat in bottom of roasting pan over medium heat. Add the flour, stirring constantly with whisk. Cook 1 minute(keep stirring). Stir in pan drippings mixture. Combine water and cornstarch, stirring with whisk. Add cornstarch mixture to pan, stirring with whisk. Add cornstarch mixture to pan, stirring with whisk, bring to a boil. Add 1 tablespoon of rosemary. Reduct heat, simmer 5 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve gravy with turkey and enjoy.