Herb Roasted Turkey with Gravy
10 lb. turkey
kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
several sprigs of fresh herbs (parsley, rosemary, thyme, and sage)
2 bay leaves
1/2 cup butter (1 stick), melted
1 Tbsp. each fresh parsley, rosemary, thyme, and sage, chopped
turkey drippings (from above 10 lb. roasted turkey)
2 Tbsp. butter
2 Tbsp. all-purpose flour
2-3 cups turkey stock/broth
salt and pepper, to taste
1. Adjust rack to lowest position in oven. Preheat oven to 325 F.
2. Remove turkey parts from cavities and pat the bird dry with a paper towel. Stuff the cavity with the onion, head of garlic, sprigs of herbs, and bay leaves. In a small bowl, combine the chopped fresh herbs. Rub the herbs all over the surface of the turkey, making sure to rub underneath the skin on the breast. Place the turkey breast side up on a roasting rack and brush with half of the melted butter. Season with salt and pepper.
3. Tent with foil and roast in the preheated oven for 2 hours. Remove the foil and baste with the remaining butter. Raise oven temperature to 425 F and continue roasting until the turkey reaches an internal temperature of 165 F in the thigh (about 45-60 minutes more). Re-cover with foil if it is browning too fast. When done, remove the turkey from the oven and let it rest for 15 minutes before carving.
5. To make the gravy, melt butter in a saucepan over medium heat. Add the flour and whisk constantly to form a roux. After about 1 minute, pour in the drippings from the turkey as well as the turkey stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, 5-10 minutes, until thickened. Season to taste with salt and pepper. Add more or less stock according to desired taste and consistency (and amount of drippings you had).
(Adapted from Food Network)