1/2 lb. bacon, chopped 1/4 cup parsley, chopped 1-1/2 Tablespoons chopped thyme Salt and fresh ground pepper One 16-18 lb. turkey, washed and dried 6 celery ribs, chopped 4 carrots, chopped 2 onions, chopped 1 garlic clove, crushed 3/4 cup gf flour 1 quart turkey stock*
Preheat oven to 350 degrees F. Add the bacon, parsley, chopped thyme, and 1/2 teaspoon pepper to a food processor and process to a paste. Separate the turkey skin on the breast and legs from the meat with your fingers. Spread the bacon paste under the skin on the breast and legs. Add some of the paste to the inside of the turkey; reserving 1 Tablespoon paste for gravy. Sprinkle the outside of the turkey with salt and pepper. Scatter the celery, carrots and onion on the bottom of the roasting pan and set the turkey on top. Cover the pan with foil and roast for 2-1/2 hours. Remove the foil and roast for 1 hour more, basting occasionally with the turkey juices. Turkey is done when the inside temperature reaches 170 degrees F. Transfer turkey to a carving board and cover with foil. Let rest for 30 minutes. Meanwhile, skim the fat from the juices in the roasting pan. Place roasting pan over two burners and bring to a simmer. Add reserved Tablespoon of bacon paste and garlic, stirring and cooking. Add flour to a small bowl with a lid and add just enough water to be able to shake into a liquid. Pour flour mixture into pan, stirring constantly. Slowly add turkey stock, stirring constantly. Season to taste with salt and pepper. Transfer to gravy boat to serve.
*For turkey stock: Place turkey giblets and neck in a large pot and cover with water. Bring to a boil and remove scum. Add 1 carrot, 1 onion, 1 celery rib, a few sprigs of parsley and thyme and a few peppercorns. Bring again to a boil, then reduce heat to a simmer. Simmer for 4 hours. Strain stock and use for gravy.