1 – 12-14 lb. fully thawed turkey
2 onions, carrots and ribs of celery
2 tsp dried thyme
1/4 cup unsalted butter (margarine permitted), melted
JB’s Fat Boy Pecan Rub
1 – 16 oz. can low sodium chicken broth
Adjust oven rack in lowest position and preheat to 325 degrees. Coarsely chop onions, carrots and celery ribs. Chop neck and giblet meats into 1″ pieces. Spread coarsely chopped vegetables, thyme and neck/giblet pieces into a large roasting pan. Line a turkey v-rack with foil and poke several holes in the foil. Set the rack inside of the roasting pan and spray the foil with cooking spray. Brush the entire turkey with melted butter and sprinkle JB’s Fat Boy Pecan Rub all over the turkey, including inside the turkey cavity. Lay the turkey in the turkey rack, breast side up. Pour can of chicken broth into the roaster. Roast the turkey in the oven until the thigh registers 170 or breast registers 160 degrees, about 3 hours. When turkey is done, remove from oven and transfer to a carving board. Allow to sit for 30 minutes prior to carving.
Note: Optional Finish for “Perfect Every Time” Pecan Turkey
Carefully coat turkey’s exposed surface with JB’s Fat Boy Cowgirl Sweet ‘n Hot Finishing Glaze, 30 minutes before cooking process is completed.