- 1 (14-18 pound) turkey, neck, heart and gizzard removed
- 1/4 cup butter or olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons fresh herbs (sage, thyme, rosemary, parsley, tarragon), minced, stems reserved
- 2 cloves garlic, minced
- 1 onion, quartered
- 1 carrot, cut into 4 pieces
- 1 stalk celery, cut into 4 pieces
- 2 pints plus 2 cups chicken or turkey stock, divided
- 1/3 cup flour
- 1/2 cup white wine
- 1/4 cup heavy cream, optional
Position rack in bottom third of oven and preheat to 425°F. Rinse turkey under cool water and pat dry inside and out. Add salt, pepper, herbs and garlic to butter and mix well. Rub mixture over turkey, under skin of breast and inside cavity. Tuck wings under and tie legs together loosely to hold shape. Add half of vegetables and herb stems to cavity and remaining vegetables to middle of roasting pan.
Place turkey on top. If using a rack, place turkey on rack and scatter second half of vegetables in pan. Place in oven and add 1 pint of stock to pan. Cook for 30 minutes. Baste turkey with pan juices if desired. Reduce temperature to 350°F and roast for another hour. Baste again if desired, adding more stock as needed to prevent vegetables from burning. Cover turkey loosely with foil and roast for another hour or longer, until a temperature in thickest part of thigh reaches 165°F. Transfer to a cutting board and let rest, covered, for 30 minutes. Meanwhile, strain pan juices into a defatter or glass measuring cup. Allow fat to separate from juices. Discard vegetables (or eat them). Spoon 1/3 cup of fat into a large saucepan over medium-high heat. Add flour and whisk to combine while mixture turns light brown. Add wine and 2 cups stock and continue to whisk. Add remaining defatted pan drippings and continue to whisk. Bring to a simmer and cook for 5-7 minutes, stirring, until thickened. Season to taste with additional salt and pepper. Add heavy cream if desired.