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1
Heat an oven to 400u00b0F.
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2
Place the garlic bulb on a cutting board and slice off the very top to expose the garlic.
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3
Drizzle with olive oil.
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4
Wrap the bulb in foil and place in the oven for 30 minutes.
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5
Remove the garlic from the oven and squeeze out the soft garlic cloves into a bowl.
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6
Add the softened butter, herbs and spices.
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7
Stir to combine.
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8
Rub the turkey with the butter mixture under the skin and over it.
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9
If your turkey is extra large you may need to double the butter.
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10
Place the turkey breast side down in a 20 QT stainless steel bowl.
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11
Cover tightly with foil and bake for 1 hour a pound at 250 degrees, up to 15 hours.
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12
Carefully remove from the oven and remove the liquid to a gravy fat separator.
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13
Pour the drippings into a pan over medium high heat.
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14
Mix the cornstarch and water in a small bowl.
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15
Once the drippings are simmering, whisk in the cornstarch mixture until smooth and thick. If you don't need all of the slurry don't use it, or make more if you ended up with a lot of drippings.
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16
Remove the turkey from the bowl to a platter, no need to cut as it's all shredded.
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17
Enjoy!
