12- to 14-pound turkey (reserving neck and giblets, but excluding liver,

      for making stock)

1 stick (1/2 cup) unsalted butter

8 sprigs mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram

1 1/2 cups water


 For gravy:

1 large onion

1 1/2 cups dry white wine

4 cups Turkey Giblet Stock plus additional for thinning gravy

1/3 cup all-purpose flour


Garnish: large bouquet of mixed fresh herb sprigs


Preheat oven to 325° F.


Rinse turkey inside and out and pat dry. Fold neck skin under body and fasten with

a small skewer. Using small skewers secure wings to body. Transfer turkey to a rack

set in a roasting pan and melt butter. Brush inside of turkey with some butter and

season with salt and pepper. Put herb sprigs inside body cavity. Brush outside of

turkey with remaining butter and season with salt and pepper. Loosely tie drumsticks

together with kitchen string. Roast turkey in middle of oven 1 hour.

Add water to pan and roast turkey, basting every 20 minutes, 2 hours more, or until

a meat thermometer inserted in fleshy part of a thigh registers 175° F. and juices run

clear when thigh is pierced. Transfer turkey to a heated platter and reserve juices in

pan. Remove skewers and discard string. Let turkey stand 30 minutes.


While turkey is standing, make gravy:

Finely chop onion. Skim fat from reserved pan juices and reserve 1/2 cup fat (for

sautéing onions, below, and for stuffing). On top of stove deglaze pan with wine

over moderately high heat, scraping up brown bits, and boil mixture until reduced

to about 1/2 cup. Add 4 cups stock and bring to a simmer. Pour wine mixture

through a sieve into a saucepan.


In a large, heavy skillet sauté onion in 1/4 cup reserved fat over moderately high

heat, stirring frequently, until browned, about 15 minutes. Stir in flour and cook

roux over moderately low heat, whisking, 3 minutes. Bring wine mixture to a

simmer. Add hot wine mixture to roux in a fast stream, whisking constantly to

prevent lumps, and simmer, whisking occasionally, 10 minutes. Whisk in additional

stock to thin gravy to desired consistency. Season gravy with salt and pepper and
transfer to a heated sauceboat.


Garnish turkey with herb bouquet and serve with gravy.