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1
Preheat the oven to 350.
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2
Rinse the turkey inside and out and pat dry.
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3
Trim the neck skin.
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4
Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs.
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5
Season inside and outside with salt and pepper.
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6
Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175.
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7
Cover the turkey with foil if the skin begins to look very brown.
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8
Transfer the turkey to a cutting board and let rest for 30 minutes.
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9
Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.
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10
Set the roasting pan over 2 burners on high heat until sizzling.
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11
Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.
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12
In a medium saucepan, melt the butter.
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13
Add the flour and cook over moderately high heat for 1 minute.
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14
Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5 minutes.
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15
Stir in the maple syrup and season with salt and pepper.
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16
Strain the gravy into a gravy boat.
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17
Carve the turkey and serve with the gravy.
