- Unsalted butter 130g
- Turkey necks and/or wings
- Diced onions 40g
- Diced peeled carrots 20g
- Diced celery 20g
- Chicken broth 130ml
- Butter, room temperature 30g divided
- Minced fresh thyme 8g
- Minced fresh tarragon 8g
- Minced fresh rosemary 8g
- Minced fresh sage 8g
- Chicken broth 500ml
- All-purpose flour 30g
- For the gravy base, melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add the chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
- Pour gravy base through strainer set, pressing on solids to extract liquid. If necessary, Cool slightly and keep chilled. Rewarm before using.
- For the turkey, mix half the butter and all minced herbs in small bowl; season herb butter with salt and pepper. Add a generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
- Set your rack at lowest position in oven and preheat to 230°C. Rinse turkey inside and out; pat dry. Starting at the neck end, slide your hand between the skin and breast meat to loosen the skin
- Rub some herb butter over breast meat under skin. Then place the turkey on a rack and set it in a large roasting pan. Sprinkle the main cavity generously with salt and pepper.
- Place some plain butter and all fresh herb sprigs in the main cavity, and tuck the wing tips under. Tie the legs together loosely, and rub the remaining herb butter over the outside of the turkey. Sprinkle the turkey generously with salt and pepper.
- Place the turkey in the oven and roast for 20 minutes. Reduce the oven temperature to 174°C. Continue to roast the turkey for 30 minutes; pour the broth over and little plain butter to the roasting pan.
- Roast the turkey for another 30 minutes; baste with pan juices, then pour 1 cup of broth over it and add 1 tablespoon of butter to the pan. Cover the turkey loosely with foil
- Roast the turkey until the thermometer inserted into thickest part of thigh registers 175°F. Continue basting the turkey with the pan juices and adding some broth and some butter to the pan every 45 minutes, about 1 hour 45 minutes longer. Transfer the turkey to a platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
- Strain the pan juices into bowl and whisk in the gravy base. Melt reserved herb butter in a heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until the gravy thickens, boils, and is smooth.
- Reduce heat to medium; boil gently until gravy is reduced. Season gravy with salt and pepper.
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