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1
Heat oven to 375 degrees F.
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2
Wash the turkey, inside and out, and dry well.
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3
Coat inside and outside with olive oil.
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4
Season turkey on the outside with salt and pepper, pressing it in to adhere.
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5
Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and lemon halves inside the cavity of the turkey.
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6
Place cooling rack or roasting rack in bottom of large roasting pan.
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7
Place turkey on rack, and arrange carrots, celery and remaining herbs on bottom of pan around turkey.
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8
Pour 4 cups (1 carton) chicken broth and water over vegetables and herbs.
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9
Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours, basting with pan broth every 30 minutes.
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10
Remove turkey from the pan and let rest for 15 minutes before carving.
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11
Strain and reserve pan juices, and discard vegetables.
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12
While turkey is resting, make the gravy.
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13
In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed.
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14
Add pan juices and 4 cups (1 carton) of chicken broth; heat to boiling over high heat.
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15
Reduce the heat and let simmer until thickened and ready to serve.
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16
Carve turkey as desired, and serve with gravy.
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17
Copyright 2010 Michael Chiarello.
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18
Recipe provided by Chef Michael Chiarello - June 2010.
