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1
Heat the oven to 450 degrees F and arrange a rack in the lower third.
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2
Remove the turkeys giblets and neck, then rinse out the cavity and pat dry with paper towels.
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3
In a small bowl, mix the butter and herbs until well combined.
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4
Season with kosher salt and freshly ground pepper.
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5
Loosen the skin on the turkeys breast and distribute butter evenly under it.
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6
Season the turkeys cavity with salt and pepper and put the onion, celery, lemon, and garlic inside.
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7
Place the turkey on a rack in a large roasting pan and place in the oven.
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8
Roast the turkey for 30 minutes, then lower the temperature to 350 degrees F. Baste the bird with pan drippings every 45 minutes.
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9
Continue to roast until the internal temperature of an inner thigh reaches 155 degrees F (measure the temperature on the inside of the thigh, and make sure the thermometer is not touching the bone).
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10
Cover with aluminum foil if the turkey becomes too brown.
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11
Remove the turkey from the oven and let it rest uncovered at least 30 minutes before carving.
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12
While the turkey rests, prepare the gravy.
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13
Make a blond roux by melting butter in a medium saucepan over medium heat.
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14
Immediately add the flour and whisk continuously until well combined.
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15
Cook until the flour loses its raw flavor and turns golden, about 3 minutes.
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16
Whisk in the chicken broth until the mixture is smooth.
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17
Bring to a simmer, then reduce the temperature to low heat.
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18
Transfer the turkey to a platter and pour off excess fat from the roasting pan, reserving 1 tablespoon in the pan.
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19
Place the pan on the stovetop over medium heat.
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20
When the pan juices are hot, add the herbs and fry, about 2 minutes.
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21
Deglaze the pan with sherry and scrape up browned bits with a flat spatula.
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22
Increase the heat to medium and simmer.
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23
Add the sherry mixture and whisk to combine.
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24
Whisk in the heavy cream and simmer to thicken slightly, 3 to 5 minutes.
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25
Taste and season with salt and pepper.
