Roasted Turkey with Herbs and Gravy

Looking for a classic turkey with some added depth of flavour? This is the one for you. The meat tastes of sage, rosemary, and thyme.

1 (16 lb) turkey, at room temperature for 1 hour
2 Tbsp. sea salt
2 Tbsp. black pepper, coarsely cracked
1 medium white onion, roughly chopped
1 head garlic, cloves separated, peeled, and smashed
1 rib celery, roughly chopped
½ cup sage leaves, roughly torn
½ bunch thyme
½ bunch parsley
½ bunch rosemary, roughly chopped
8 cups turkey or chicken broth
2 sticks butter, softened
¾ cup all-purpose flour, unbleached

Preheate oven to 450°F (230°C/210°C fan, Gas Mark 8).  Place oven rack in the lower position.

Place the turkey on rack in large roasting pan.  Using pastry brush, brush turkey, inside and out, with 1 stick of butter, melted, then sprinkle with sea salt and pepper.  Loosely fill body cavity with the onions, garlic, celery, and herbs. Tie legs together loosely with kitchen string and tuck wings under body.

Place turkey in oven and roast until light golden brown, about 40 minutes.  Add 2 cups of broth to the pan. 

Reduce oven temperature to 350°F (180°C/160°C fan, Gas Mark 4) and roast, basting with drippings every 30 minutes, until instant-read thermometer inserted into thickest part of thigh registers 170°F.

Carefully tilt turkey so any juices from inside large cavity run into roasting pan, then transfer turkey to a platter, reserving juices in roasting pan.  Let turkey stand, uncovered, 30 minutes.

Pour pan juices through a fine-mesh sieve into measuring cup then skim off and discard fat.  Place the roasting pan on top of 2 burners, then add remaining broth and deglaze roasting panxboiling over high heat, stirring and scraping up the brown bits.  Pour through sieve into measuring cup containing pan juices.

Melt butter in a 4 qt heavy pot and stir in flour.  Cook roux over moderate heat, whisking, 5 minutes.  Add broth mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally.  Stir in any turkey juices accumulated on platter and simmer 5 minutes. 

Season gravy with sea salt and pepper.