1Using a food processor add a little garlic powder, 1 glass of wine, ground garlic, onion, 3/4 cup butter mixed. Placed in a small bowl and set aside.
2This is a 16 pounds turkey, put the turkey into the refrigerator freezer defrosted three days.
3Rinse the thawed turkey and pat dry. Remove and discard giblets and neck from turkey. Trim excess fat. Starting at neck cavity, rinsed well with cold water and pat dry
4Gently rub the turkey with a little salt and pepper Using a needle injector, inject the seasonings in the turkey.Continue to inject the turkey in all areas especially the thickest parts and thighs.
5Use your fingers to carefully loosen the skin around the turkey, insert a finger between skin and meat. Then apply the seasoning between the space of the skin and meat. again placed the turkey in the refrigerator overnight .
6Stuff 3/4 ounce packets fresh herbs poultry herb blend (sage, thyme and rosemary)in the turkey stomach .
7Preheat oven to 350 ° F, in a large baking dish add carrots, onions, celery, 1 cup water, 2 cups chicken broth. Tie the turkey legs and wings together with twine and then cover with foil
8Bake turkey at 375 F. After 40 minutes change the temperature to 275 F. Bake for 2 hours. Insert a meat thermometer into the deepest part the turkey When the thermometer says 165 F the turkey is cooked. Cook time is about 3 to 31/4 hours.
9Once the turkey is 165 degrees F, remove the turkey from the oven, remove the stuffing and cover foil. Let cooked turkey rest 15-20 minutes before eating.