12 pounds whole turkey, defrosted, rinsed and patted dry (giblets reserved)
1 tablespoon poultry seasoning
7 cups of water (1 cup water for turkey and 6 cups for gravy)
1/2 celery stalk, halved
2 garlic cloves, smashed
3 parsley sprigs
1 bay leaf
1/4 teaspoon black peppercorns
1 cup chicken broth
1 tablespoon low carb food thickener (We like Thick-It-Up for this recipe)
Heat oven to 325°F. Place the turkey on a rack in large shallow roasting pan.
Season turkey generously with salt, pepper, and poultry seasoning.
Add water to the pan.
Roast (basting occasionally with the pan drippings and adding more water if pan gets dry) until an instant-read thermometer inserted into the thigh (but not touching bone) registers 175° to 180°F and the stuffing registers 165°F. This will take 3 to 4 hours.
Cover turkey loosely with a heavy-duty foil during the last hour of roasting so it doesn’t get too brown.
Transfer the turkey to a cutting board and cover loosely with foil and let stand 20 to 30 minutes before carving.
Combine the giblets, water, celery, garlic, parsley, bay leaf, and peppercorns in a large saucepan.
Bring to a boil over high heat.
Skim off the foam that rises to the surface.
Reduce heat to very low and simmer until reduced to about 2 cups. This will take 3 to 4 hours.
Dice the giblets, and remove the meat from the neck to add to gravy.
Strain and wrap in plastic.
Refrigerate broth and giblets until ready to use.
Pour the juices from the roasting pan into a fat separator or glass measuring cup and skim off the fat.
Add giblet broth to measure 3 cups.
Add chicken broth if needed.
Place the roasting pan on the stovetop over two burners.
Add the pan-juice mixture and bring it to a boil over medium heat, scraping up browned bits from the bottom of pan.
Stir in the thickener, giblets, and neck meat.
Bring to a boil, stirring often.
Reduce heat to low and simmer until thick and flavors are blended, about 5 minutes.
Season with salt and pepper to taste.
Carve turkey and serve with the gravy and stuffing.
Serving size: 1 (Total recipe makes 16 servings)