Directions

1. Thaw turkey and prepare according to package directions. Place turkey breast-side up on the rack in a shallow roasting pan. Brush breast with vegetable oil or melted butter. Roast at 350° F. When the breast is golden brown, cover with a loose tent of aluminum foil to prevent over-browning. The turkey is done when a meat thermometer reads at least 165° F in the breast. For easier slicing, let stand 10 minutes.
2. In a large stock pot, prepare with oil over medium heat. Add the garlic, onions, carrots and celery. Cook until vegetables are softened, approximately 5-10 minutes.
3. Add the fennel seed and Italian seasoning, cook an additional 3-5 minutes.