Garlic Roast Turkey       
 
TURKEY
1 12 Lb. Fresh Turkey (include all giblets except the liver)
1 1/2 c. chopped onion
3 large carrots/ chopped course
12 unpeeled whole garlic cloves
1/4 c. olive oil
Salt to taste
Freshly ground black pepper to taste
1/2 c. chicken broth
1/2 c. dry white wine
10" x 20" piece of cooking cheese cloth
 
GRAVY
3/4 stick unsalted butter
6 Tbsp. flour
Degreased juices from the turkey roasting pan
5 c. chicken broth
salt to taste
pepper to taste
 
Preheat the oven to 325.
Put only one rack in the oven at the 1/3 from bottom level. Rinse then pat dry the bird.
Get rid of the fat chunks. cut off and reserve the wing tips from the last joint out.  
Put a roasting rack in the pan spray the roasting pan and rack with PAM.
Scatter the turkey gibblets, wing tips, carrots, onions and garlic in the roasting pan. 
 Put the turkey on the rack.  Rub 1 Tbsp. olive oil onto the surface skin of the bird. 
Season generously with salt and pepper. In a mixing bowl on the side, mix together
 the wine, rest of oil and 1/2 c. broth.  Wet the cheese cloth in the liquid then double it over
 and drape it on the top of the turkey breast.  Leave the remaining liquid in the bowl set by
 the side of the stove with a baster next to it.
 
Set the turkey in the oven and roast it for 30 min. 
 Baste the turkey with half of the left over liquid and continue cooking for 30 mire minutes. 
 Baste the turkey with the rest of the liquid and roast for 15 minutes. 
Now start basting every 15 minutes with the juice collecting on the bottom of the pan.  
Your total cooking time should be 2 hours and 45 minutes.  You can use a meat 
thermometer inserted into the thickest part of the thigh and cook it till it reads 170 degrees.
Transfer the bird to the serving platter and tent it with foil.
 
GRAVY
Put the solids and juices from the pan through a strainer collecting the liquid in a large bowl. 
 Discard the solids.  Scrape and nice tidbits into the seive and press out their juices also. 
In a medium saucepan over a low heat, melt the butter.  
When it foams whisk in the flour and cook stirring often without allowing 
the flour to brown, about 5 min. 
Combine the pan juices with enough of the chicken broth to equal 6 cups. 
 Whisk the broth mixture into the butter/flour mixture in the saucepan.  
Bring the gravy to a boil then turn down to simmer and cook, partially covered, 
stirring occationally, for about 20 minutes.  Season with salt and pepper to taste.
Carve the turkey and serve accompanied by the gravy.                    Serves 12