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1
In a large saucepan, combine the fennel, mustard and coriander seeds with the bay leaves, salt, sugar and 1 quart of the water.
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2
Bring to a boil, stirring to dissolve the salt and sugar.
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3
Transfer the mixture to a very large bowl or pot and add the remaining 7 quarts of cold water.
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4
Add the turkey, breast side down.
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5
Cover and refrigerate for at least 8 hours or overnight.
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6
Preheat the oven to 450.
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7
Drain and rinse the turkey and pat dry; discard the brine.
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8
Starting at the neck end of the bird, slip your hand between the skin and meat to loosen the turkey skin.
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9
In a medium bowl, combine the 2 sticks of butter with the parsley, sage and thyme and season with pepper.
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10
Spoon 1/4 cup of the herb butter into a small bowl and stir in the flour; cover and chill.
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11
Spread the remaining herb butter all over and under the skin of the turkey and set it on a rack in a roasting pan.
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12
Add 2 cups of the stock to the pan and roast for 30 minutes.
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13
Lower the oven temperature to 325 and roast the turkey for about 2 1/2 hours longer, basting occasionally; the turkey is done when an instant-read thermometer inserted in the thigh registers 170.
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14
Transfer the turkey to a cutting board and let rest for 30 minutes.
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15
Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter.
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16
Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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17
Stir in the bread and cook for 1 minute.
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18
Add 2 quarts of the stock and bring to a boil.
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19
Simmer over moderate heat until the liquid is reduced to 3 cups, about 1 hour and 15 minutes.
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20
Whisk to break up the bread.
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21
Strain the stock through a fine sieve and return it to the saucepan.
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22
Whisk in the chilled reserved herb butter and bring the gravy to a boil.
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23
Cook, whisking, until thickened, about 5 minutes.
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24
Pour off the fat from the roasting pan and place the pan over high heat.
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25
Add the remaining 2 cups of chicken stock and cook, scraping up any browned bits stuck to the pan, until boiling.
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26
Strain the pan drippings into the gravy and season with salt and pepper.
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27
Carve the turkey and serve on a platter, passing the gravy at the table.
