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Slow Roasted Turkey
1 whole turkey, about 15 to 21 pounds
1/2 cup melted butter or ghee
2 teaspoons sage
2 teaspoons dried thyme
3 teaspoons sea salt
1 teaspoon freshly ground pepper
4 cloves of garlic, minced
Pre-heat oven to 480 degrees.
Wash turkey under cold water and pat dry (inside and out) with a cotton cloth. Combine the melted fat, spices and garlic. Rub all over the turkey including under the skin. Place turkey on a metal rack in a roasting pan with high sides. Put the turkey in the oven and bake at 480 degrees until the turkey turns a light brown color. It will take about 15 to 20 minutes. Keep checking in on the turkey to be sure it does not burn. Once the skin is a light brown, it will hold in all the natural juices. Now, reduce the oven temperature to 225 degrees. Slow roast the turkey until the internal thigh temperature reaches between 170 to 180 degrees. It usually takes about 30 to 35 minutes per pound.
For example: a 20 pound turkey would take about 10 hours. Once the turkey is ready cover with unbleached parchment paper and then with a towel to keep warm while you make the gravy.
Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.