ACTIVE: 1 hr TOTAL: 4 1/2 hr (plus 8-hr brining) SERVES: 8 to 10

1   12-14 pound  turkey, thawed if frozen

Kosher salt

1 tbsp sugar

1 tbsp fresh rosemary, plus 1 sprig

1 tbsp chopped fresh sage, plus 1 sprig

1 tbsp fresh thyme, plus 1 sprigs

1 tsp celery seeds

Fresly ground pepper

1 carrot, cut into chunks

1 stalk celery, cut into chunks

2 shallots, halved

1 cup dry white wine

1 stick unsalted butter, melted

  1. The day before roasting the turkey, remove the neck and giblets and reserve for the gravy. Pat the turkey dry with paper towels and put on a rimmed baking sheet.
  2. Combine 1/4 cup salt, the sugar, 1 tbsp each rosemary, sage and thyme, the celery seeds and 2 tsp pepper in a spice grinder. Pulse until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.
  3. Position an oven rack in the lowest position(remove the other racks); Preheat to 350*. Rinse the turkey  well and pat dry with paper towels. Stuff the cavity of the turkey with the herb  sprigs, carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set  in a large roasting pan and tuck the wings under the body. Let sit at room temperature for 30 minutes.
  4. Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste  with the pan drippings, adding up to 1/2 cup water to the pan if the drippings are geetting too dark. Continue to roast  the turkey,basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160*, 1 1/2 to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy


10 tbsp unsalted butter

Turkey nech and giblets (liver discarded)

2 shallots, halved

1 carrot,chopped

1 stalk celery, chopped

2 sprigs thyme

1 bay leaf

8 cups low-sodium chicken or turkey broth, plus more if needed

Turkey pan drippings

3/4 cup all purpose flour

Kosher salt and freshly ground pepper

1 Prepeare the stock: Melt 2 tbsp butter in a large pot over medium heat. Add the turkey neck and giblets; cook turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Train through fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock–if youre short, add more broth.

2.Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat ( or drizzle on your stuffing). Whisk the deffated drippings into the stock.

3. Melt the remaining 8 tbsp butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened 8 to 10 minutes. Season  wit salt and pepper.

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