1. Remove the giblets and neck, set aside for gravy.
2. In a large bowl combine the carrots, onion, garlic, celery tops, 2 tablespoons olive oil and 3 tablespoons Thanksgiving Turkey and Gravy Seasoning. Toss to coat.
3. Stuff the turkey cavity with vegetable mixture. Rub turkey with the remaining tablespoon olive oil and 3 tablespoons Thanksgiving Turkey and Gravy Seasoning over and under skin. Truss if desired. Roast according to package directions.
4. Drain all of the pan drippings into a tall container. Discard the fat that settles to the top. Set aside dripping for gravy.
Make the Gravy
1. Take the giblets out of the bag. Place into a saucepan with 4 cups cold water along with the neck . Bring to boil, then simmer uncovered until 1 cup remains, about 30 minute. This will make turkey stock. Strain, discarding solids. This can be made 2 days ahead.
2. In roasting pan or large sauté pan, melt the butter. Once the butter has melted, whisk in the flour until golden brown, about 3 minutes.
3. Slowly whisk the turkey stock, turkey drippings, cognac and 1 remaining 1 tablespoon Turkey and Gravy Seasoning. Whisk until thickened, 4-5 minutes. Season to taste. Serve hot.
LIKE: Better Batter, King Arthur Gluten Free Multi-Purpose Flour, or Corn Flour. HINT: You can use any of the flours listed above. We also use Garbanzo and Quinoa flours in savory baking. OTHER: Mixed Bean Flours or Potato Flour.