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1
For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
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2
Combine the butter, parsley, rosemary, sage and thyme and in a food processor and process until smooth.
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3
Season with salt and pepper.
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4
Preheat the oven to 450 degrees F. Sprinkle the cavity of the turkey with salt and pepper and fill the cavity with half the carrots, celery and onions.
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5
Rub the entire turkey with the herb butter and sprinkle liberally with salt and pepper.
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6
Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
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7
Place the remaining vegetables on the bottom of a large roasting pan.
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8
Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, about 45 minutes.
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9
Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, 2 to 2 hours 15 minutes hours longer.
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10
(An instant-read thermometer inserted in the thigh should register 160 degrees F.)
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11
Remove the turkey from the oven, transfer to baking sheet, tent loosely with foil and let rest 30 minutes before slicing.
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12
Remove the legs for braising.
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13
Strain the drippings into a bowl and discard the solids.
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14
Add enough stock to make 4 cups liquid.
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15
Bring the liquid to a simmer, transfer to a roasting pan, add the legs, cover with foil and braise until tender in a 350 F degree oven about 1 hour.
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16
For the gravy: Melt the butter in a medium pan over high heat.
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17
Add the roasted garlic and cook for a minute.
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18
Whisk in the flour and cook until lightly golden brown.
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19
Slowly whisk the drippings into the flour mixture, bring to a boil and whisk until the mixture begins to thicken and the flour taste has been cooked out, about 5 minutes.
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20
Add a splash of the white wine if desired and cook for 1 minute longer.
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21
Fold in fresh herbs if desired and season with salt and pepper.
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22
Serve immediately.
