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1. Combine onions, celery, carrots, and garlic in a baking tray.
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2. Sprinkle thyme on top.
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3. Pour chicken broth over vegetables.
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4. Place a metal rack on top.
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5. Brush the turkey with some salt (2tbsp), pepper (1tbsp), and butter
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6. Place Turkey Breast skin side down on the rack drumsticks and thighs skin side up. (You should have separated the thighs, drumsticks, and breast)
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7. Place rack in oven for an hour.
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8. Flip the pieces of turkey over and place back in the oven for another hour.
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9. Remove and check temp. (Breast meat at 165u00b0F, Drumsticks and thighs at 170-175u00b0F)
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10. Place turkey on board, strain vegetables into a bowl. (Put the strainer on the bowl)
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11. Press on vegetables to extract vegetable juices along with broth.
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12. You should get about 2 cups of liquid. Fortify this with 1 cup chicken stock.
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12. Heat a saucepan on medium-high heat and melt 3 tbsp butter
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13. Add flour. Blend until golden-brown.
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14. Add drained juices while continuing to mix.
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15. Add two Bay leaves.
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16. Heat oven to 500u00b0F and place turkey back on metal rack on baking tray and place back inside oven until skin is over-crisped.
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17. Place chicken on carving board and let sit for 20 minutes.
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18. Remove gravy from stove and serve with turkey after carving turkey.
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19. Serve with vegetables and EAT!
