Paula Deen Traditional Roast Turkey With Paula’s Gravy

Directions

• Preheat the oven: Preheat the oven to 325°F and set a rack inside a large roasting pan. Then thaw the turkey completely if it was frozen.
• Season the turkey: Rub the inside and outside of the turkey with olive oil, 1 stick butter and Paula Deen's House Seasoning to taste. Be generous with the seasoning, so every bite of meat and skin has flavor.
• Stuff the cavity: Place the 2 quartered onions, the halved head of garlic and several sprigs of fresh thyme, parsley, rosemary and sage inside the cavity. As the turkey roasts, they perfume the meat from within.
• Position the turkey: Set the turkey breast-side up on the rack in the roasting pan, then brush it with half of the 1 cup melted unsalted butter. Truss the legs together if you like a neater bird.
• Roast the turkey: Tent the turkey with foil and roast for 2 hours, then remove the foil and brush on the remaining butter. Raise the oven to 425°F and roast about 45 minutes more, until a thermometer in the thickest part of the thigh reads 165°F. If it browns too fast, tent it with foil for the last 15 minutes.
• Rest the turkey: Let the turkey stand for 15 minutes before carving. That way the juices settle back into the meat instead of running onto the board.
• Build the gravy base: Skim and discard the fat from the pan juices, then set the roasting pan with 1 1/2 cups of juices over medium heat. Add the white wine, the 2 cups chicken broth, 2 tablespoons chopped fresh thyme and black pepper. Stir up the browned bits from the bottom and simmer 3 minutes.
• Thicken the gravy: Stir together the 2 tablespoons cornstarch and 1/3 cup water, then strain the gravy into a small pot over low heat. Whisk in the cornstarch mixture gradually and simmer, stirring, for 2 minutes until thickened, then fold in the 2 sliced hardboiled eggs.