Yesterday I had prepared an 18 lb. Butterball Turkey, and used the following vegetables, dried herbs, and spices...
1 medium size onion
4 medium size carrots
3 stalks of celery, each cut in half
3 extremely large size whole garlic cloves
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons seasoned salt
2 tablespoons dried rubbed sage
1/2 teaspoon table salt, plus 1/4 teaspoon of table salt
1/8 teaspoon black pepper, plus 1/16 teaspoon of black pepper
I placed the onion and 2 carrots inside the cavity of the bird, and 1 carrot each inside the pockets, which are on each side of the drumsticks and next to the breast of the bird. I also placed a celery half in each pocket, and the remaining halves of celery inside the cavity of the bird. I then placed an extra large clove of garlic in each pocket, and the remaining clove inside the cavity of the bird. I baked the turkey for 2 hours and 30 minutes, and the meat was so moist and tender.
As you can see, I upped the amount of carrots and celery, plus the dried herbs and spices this time when I prepared my turkey, which not only made my kitchen smell even more wonderful while it was baking, but I'm sure it will also make the gravy taste even more flavorful!