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1
Adjust oven rack to middle position and preheat oven to 450u00b0F (230u00b0C). Line a rimmed baking sheet with aluminum foil. Scatter two-thirds of onions, carrots, celery, and thyme sprigs across pan. Place a wire rack directly on top of vegetables.
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2
Using a food processor or mortar and pestle, combine peppercorns, fennel seed, red pepper flakes, garlic, and sage leaves and process or crush until a rough paste is formed, scraping down sides as needed.
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3
Pat turkey dry with paper towels. Rub 1 tablespoon (15ml) oil all over turkey, then season liberally on all surfaces with salt and black pepper. (If using a brined, salted, or kosher turkey, omit salting step; see note.) Using your hands, carefully separate skin from turkey breast and leg meat while leaving it fully intact. Stuff three-quarters of herb mixture under skin, making sure to spread it around in an even layer that covers as much of the meat as possible; try to avoid leaving large clumps in any one place. Rub remaining herb mixture all over underside of turkey.
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4
Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on breastbone to flatten breasts slightly.
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5
Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into deepest part of breast registers 150u00b0F (66u00b0C) and thighs register at least 165u00b0F (74u00b0C), about 1 hour 20 minutes.
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6
While turkey roasts, make jus. Roughly chop reserved neck, backbone, and giblets. Heat remaining 1 tablespoon (15ml) oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, about 5 minutes longer. Add chicken stock, remaining thyme sprigs, and bay leaves. Bring to a boil, then reduce to a bare simmer. Simmer until reduced by half, about 40 minutes. Strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from surface of broth. Season jus to taste with salt and pepper, cover, and keep warm.
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7
When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into jus.
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8
Carve turkey and serve with jus.
