frozen herb collection and finely chopped them and added them to the top of the bird. Then I covered the whole thing tightly with foil and refrigerated it overnight.
I also took the neck, heart, liver, giblets, 1 diced onion, 2 diced celery stalks, 1 large sliced carrot and put them in a small pot with enough water to cover them. I added salt, pepper, caraway seed, fennel seed, sage and parsley. I covered the pot and simmered for about 1 1/2 hours until a nice broth was formed. I removed and discarded the neck. Then I removed the heart, liver and giblets and chopped them finely and added back to the broth. I stored this overnight in the fridge. I sauteed 4 strips of bacon (diced) and 1/2 cup of sliced mushrooms in a small saute pan and stored that in the fridge overnight too.
starting here to create many follow-up meals for your family. If you find its a bit dry after you get it sliced, skim the grease from the top of the pan juices and set those aside and then scoop some of the pan juices over the sliced turkey, cover tightly with foil and let sit for 5-10 minutes. Use the rest of the pan juices and a simple rue of water and a couple tablespoons of flour whisked together to make a gravy to serve on top.