Instructions

Instructions are for 14 servings. Please modify as needed.

1. Preheat the oven to 350°F (175°C).
2. Remove the neck and giblets from the turkey.
3. Pat the turkey dry and season the outside and inside with salt and pepper.
4. Place cherry tomatoes inside the cavity along with onions, celery, garlic and thyme.
5. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
6. Cook the bacon in a large skillet over medium heat until crisp, for 7-8 minutes. Transfer to paper towels to drain, reserving the drippings in the skillet.
7. Add the ghee or butter to the skillet with the drippings and stir until melted, then pour into a bowl and stir in the lemon juice. Rub mixture all over the turkey.
8. Place into oven for 30 minutes. After every 30 minutes, baste the turkey with the drippings. Roast for about 3 hours or until a thermometer inserted into the thigh registers 165°F (74°C).
9. Remove from oven onto a serving tray to rest for at least 25 minutes before carving.
10. Meanwhile, pour the drippings into a saucepan. Whisk in the guar gum to thicken, after 5 minutes whisk add a touch more if you want a thicker gravy. Then add the reserved bacon for one amazing gravy.