15-18 lb turkey
2 packets of ranch seasoning
1 and 1/4 sticks unsalted butter, room temp
3 stalks of celery
1 medium onion quartered
salt and pepper
2 tbs maple syrup
4 cups low sodium chicken broth (5 cups if making gravy too)
3 tbs flour, optional, for the gravy
Make sure the turkey is room temp before preparing. Preheat the oven to 425. Remove 2 tbs of the ranch seasoning and put in a small pot with 2 cups chicken broth, maple syrup. In another bowl, mix together 1 stick of butter with the rest of the ranch packets and mix well.
Put the carrots, celery and onion in the bottom of the roasting pan. Place the turkey rack on top. Pour 2 cups chicken broth in bottom. Spread the ranch butter over the turkey and under the skin as well as on top of skin. Place the turkey on the roasting rack. Sprinkle with salt and pepper. Turn the oven down to 350 and put the turkey in the oven.
With the small pot of ranch, maple, and broth, warm on low until melted and all is combined. Use a whisk to make sure its mixed. Use this to baste the turkey about 20 minutes after it is in the oven. Tent with foil so the turkey doesn’t get too dark. Keep basting the turkey every 20 minutes until done. Make sure the turkey reaches 165 degrees on a thermometer.
If you want to make the gravy, strain the juices once the turkey is done. Try to pull out any fat that separates. Use the last 1/4 cup of butter and warm in a pot. Whisk in the flour and cook for a minute. Slowly whisk in last cup of chicken broth and the remaining liquids from the pan. Season with salt and pepper if needed then let simmer on low until it thickens.