

Remove any innards from the turkey.
Heat to melt, about 60 seconds.
Add bay leaves, chopped vegetables, garlic, and 1 cup of stock (or water) to the roasting pan.
Place a roasting rack in the pan (one that is high enough to hold the turkey above the liquids).
Brush the turkey liberally with the melted thyme butter and place on the rack, breast side down.
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