2 C Chicken Broth (or 1 C chicken broth & 1 C turkey juices)
1. In a roasting pan place turkey skin side up and coat with EVOO, S/P and turkey seasoning*
2. Follow instructions on turkey package for # of pounds thawed or un-thawed for cook time - temperature should be 165
3. When turkey is removed from the oven, cover with foil
4. Make the gravy - Melt 2 Tbsp of ghee butter over medium heat, add 2 Tbsp of Tapioca flour and whisk until all of the lumps are gone - slowly add 2 cups of chicken broth and continue whisking until thickened
*TIP - I do not prepare my turkey in a bag in order to get a crispier skin however I do not get the extra juice for making my gravy.