unsalted butter, at room temperature
1 sprig plus 3 teaspoons chopped fresh thyme
1 sprig plus 2 teaspoons chopped fresh sage
Kosher salt and freshly ground black pepper
2 carrots, halved
2 celery ribs, halved
1 (12- to 14-pound) turkey, giblets discarded and neck reserved
Simple Herbed Turkey drippings and turkey neck
1/2 c. dry white wine
1/4 c. all-purpose flour
4 c. chicken stock
Kosher salt and black pepper
- Make turkey: Preheat oven to 350°F. Combine butter, chopped thyme, and chopped sage in a bowl. Season with salt and pepper. Place thyme sprig, sage sprig, carrots, celery, onion, turkey neck, and 2 cups water in a roasting pan; top with a roasting rack.
- Loosen skin on turkey breasts and rub butter mixture under skin. Season turkey, including cavity, generously with salt and pepper; place on roasting rack. Tie legs together with kitchen twine and tuck wings under.
- Roast, basting every 30 minutes and adding more water to pan if vegetables begin to scorch, until an instant-read thermometer reaches 165°F when inserted into thickest part of thigh, 2 to 3 hours. Gently tilt turkey to release any juices from cavity into pan. Transfer turkey to a cutting board; let rest 30 minutes before carving. Scrape brown bits from bottom of pan and reserve drippings and turkey neck for gravy.
- Make gravy: Cook reserved turkey drippings and turkey neck in a large, straight-sided skillet over medium-high heat, stirring often, until dark brown and thickened, 12 to 14 minutes. Add white wine and simmer, stirring often, until syrupy, 6 to 8 minutes. Sprinkle with flour and cook, stirring, 30 seconds. Gradually stir in chicken stock and simmer, stirring often, until thickened, 14 to 16 minutes. Pour through a fine wire-mesh strainer. Season with salt and pepper.