Instructions

1. Roughly an hour before you want to put your turkey in the oven, remove it from the refrigerator and remove the neck, heart and gizzard.
2. Place the turkey breast-side up on a plastic cutting board or in the roasting pan to allow it to warm up a bit.
3. Preheat the oven to 325F.
4. Ensure that your oven rack is in the bottom third of your oven. Rub the turkey with some salt and pepper and then a good coating of olive oil. Place the whole shallots and the thyme sprigs in the cavity of the turkey.
5. Settle the bird in the roasting pan, breast side up.
6. Pour two cups of vegetable broth into the roasting pan, tent the roasting pan with aluminum foil and place the turkey in the oven.
7. Roast the turkey for 2 hours.
8. Remove the aluminum foil and baste with the drippings.
9. Increase the oven temperature to 425F and continue to roast the turkey until it reaches 165F in both the thigh and breast. This should take roughly another hour.
10. Remove the rack and turkey and transfer it to a clean cutting board.
11. Tent the turkey with aluminum foil once again and let it rest for at least 20 minutes.