Lita's Thanksgiving Turkey and Gravy

 Enjoy and I hope everyone has a safe holiday season!

1 turkey (14-16 lbs)
3 tbsp of salt
3 tbsp dried marjoram
3 tbsp dried thyme
1 tablespoon whole peppercorns, crushed
12 fresh rosemary sprigs
12 garlic cloves
1/2 cup of butter/Smart Balance, softened, divided

Preheat oven to 325.

In a small bowl, whisker together salt, marjoram, thyme, and peppercorns until well combined; split the salt mix in half. Take half of the salt mix and coat the inside of the turkey's cavity.

Gently, loosen the skin of the turkey with your fingers; pour in half of the melted butter and gently rub underneath the skin. With the remaining butter, pour over the turkey and sprinkle the rest of the salt mix onto the turkey.

If desired, tie the legs together and/or skewer the turkey. If you don't it's completely fine (last year I didn't tie the legs together and the turkey did a spread eagle in the oven but it was still delicious). Place the turkey in the oven and cook from 3-3 1/2 hours, occasionally basting the turkey with the pan drippings. Once the turkey is at 180 on the meat thermometer you're all set!

Gravy: (measurements vary on how many people you're serving)

3 cups of pan drippings from the turkey
3-4 cups of water
2-3 spoonfuls of cornstarch

In a small sauce pan, pour/scoop in pan drippings from your turkey. Pour some of the pan drippings in a small mug, along with some water and some cornstarch; cook over medium heat. Meanwhile, in the mug stir ingredients until well blended and thicker, then add mix to saucepan. Stir in the mix from the mug. In small quantities, gradually add in cornstarch as needed to make the gravy thicker and smooth. Add more water and drippings if needed.