Herb-Roasted Turkey with Pan Gravy

Step 1

Preheat oven to 325°F and pat the whole turkey dry inside and out with paper towels.

Step 2

Mash together 6 tablespoons of the softened butter with the fresh sage and fresh thyme; loosen the turkey skin over the breast and rub half the herb butter directly onto the meat, then rub the remaining butter over the outside skin.

Step 3

Season the cavity with the salt and pepper and stuff it with the quartered onion, halved celery, quartered carrots, and smashed garlic.

Step 4

Tuck the wings under the body, tie the legs together with kitchen twine, and set the turkey breast-side up on a rack in a roasting pan.

Step 5

Pour 2 cups of the chicken broth into the bottom of the pan and roast the turkey for about 3 to 3 1/2 hours, basting every 45 minutes, until a thermometer inserted into the thickest part of the thigh reads 165°F and juices run clear.

Step 6

Tent the turkey loosely with foil and let it rest for 30 minutes before carving.

Step 7

While the turkey rests, strain the pan drippings into a saucepan, skim off excess fat, and whisk in the flour; cook over medium heat for 2 minutes.

Step 8

Gradually whisk in the remaining 1 cup chicken broth and simmer for 5 minutes, stirring constantly, until the gravy thickens; season with salt and pepper and serve alongside the carved turkey.