• 1 (16-pound) kosher turkey
• 1/4 cup Herbs de Provence
• 2 yards cheesecloth
• 2 to 3 cups bourbon
• 3 tablespoons olive oil
• Salt and pepper to taste

24 Hours in advance:
Soak one yard of cheesecloth in bourbon and stuff into turkey cavity.

Rub Herbs de Provence under the skin of the turkey.

With a kitchen needle and thread, tack the skin back on the breast securely with just a few stitches.

Wrap the turkey with remaining cheesecloth and soak the cloth with remaining bourbon.

Marinate in the refrigerator for 24 hours, turning the turkey over 4-6 times.

Next Day:
Preheat oven to 275 degrees F.

Remove the cheesecloth from the outside of the turkey and stuff it into the cavity with the other cheesecloth.

Rub turkey with olive oil, salt and pepper.

Bake at 275 degrees F. for five hours, basting frequently.