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1
Preheat the oven to 350.
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2
Spread the pecans in a pie plate and toast in the oven for about 10 minutes.
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3
Transfer the pecans to a food processor and let cool completely.
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4
In a medium skillet, heat the oil.
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5
Add the garlic and cook over moderate heat until very lightly golden, about 1 minute.
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6
Add the sage leaves and fry, stirring gently, until crisp, about 2 minutes.
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7
Using a slotted spoon, transfer the sage leaves and garlic clove to a paper towellined plate and let cool.
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8
Add half of the sage leaves and the garlic clove to the food processor along with the butter and 1 tablespoon of salt; pulse until smooth.
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9
Transfer 1/4 cup of the butter to a small bowl and stir in the flour; reserve.
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10
Beginning at the neck end, gently separate the turkey skin from the breast and legs using your fingers.
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11
Season the turkey cavity with salt.
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12
Rub half of the pecan-sage butter from the food processor under the skin, spreading it over the breast and thighs.
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13
Set the turkey on a rack in a large roasting pan and scatter the carrot and onion in the pan; add 1 1/2 cups of water.
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14
Rub the remaining pecan-sage butter from the food processor all over the outside of the turkey.
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15
Roast on the bottom rack of the oven for 3 1/2 to 4 hours, until an instant-read thermometer inserted deep in the thigh registers 170; halfway through roasting, add 1 1/2 cups of water to the roasting pan and tent the turkey with foil.
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16
Transfer the turkey to a carving board and let rest for 30 minutes.
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17
Meanwhile, strain the pan juices into a large measuring cup; discard the solids.
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18
Spoon off the fat and discard it.
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19
(You should have about 2 cups of defatted pan juices.)
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20
In a large saucepan, boil the turkey stock until it is reduced to 3 cups, about 15 minutes.
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21
Set the roasting pan over 2 burners on high heat; add the reduced stock and scrape up any browned bits stuck to the bottom and side of the pan.
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22
Strain the stock into the saucepan, add the pan juices and bring to a simmer.
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23
Whisk in the reserved pecan-sage butter with flour and simmer over moderate heat, whisking constantly, until thickened, about 4 minutes.
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24
Season with salt.
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25
Carve the turkey, transfer to a platter and garnish with the reserved sage leaves.
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26
Serve the turkey, passing the gravy at the table.
