SERVES 10 TO 12
3 large onions, roughly chopped (about 6 cups)
3 large carrots, peeled and roughly chopped (about 4
cups)
4 stalks celery, roughly chopped (about 4 cups)
12 thyme sprigs
2 tablespoons vegetable oil
1 whole turkey, 12 to 14 pounds, butterflied according to
the instructions here, backbone, neck, and giblets
reserved.