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1
Heat oven to 450 degrees F. Remove turkey from the refrigerator and rest at room temperature for 30 to 40 minutes.
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2
Rub entire bird with olive oil and season inside and out with salt and pepper.
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3
Peel and quarter one onion.
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4
Place onion, sage, thyme, marjoram, rosemary, and bay leaves in turkeys cavity.
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5
Place turkey on an oiled roasting rack, set in a roasting pan, and roast for 30 minutes.
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6
Reduce temperature to 350 degrees F. Baste turkey every 45 minutes.
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7
When the internal temperature of the turkeys thigh reaches 160 degrees F, its done.
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8
(Total roasting time is roughly 12 minutes per pound.)
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9
While turkey is roasting, start to make the mushroom sauce.
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10
Combine chicken broth and turkey giblets and neck in a large saucepan over medium-high heat, and bring to a boil.
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11
Reduce heat to low and simmer, skimming occasionally to remove impurities.
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12
When neck meat is completely tender, about 1 hour, remove from heat and strain through a fine mesh strainer.
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13
Set broth aside and reserve neck and giblets, if using.
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14
Remove meat from neck and coarsely chop it with giblets if you want to add them to the finished sauce.
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15
Transfer turkey to a cutting board and allow it to rest for at least 20 minutes, tented lightly with aluminum foil to keep warm.
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16
(Leave juices in the roasting pan.)
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17
Meanwhile, finish the sauce.
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18
Peel second onion and cut into small dice; reserve.
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19
Place the roasting pan with the pan drippings on two burners over medium heat.
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20
Add mushrooms and diced onion and cook, stirring occasionally, until light golden brown, about 10 minutes.
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21
Sift in flour and cook, stirring constantly, until flour is fully incorporated (the sauce will pull together and start to look slightly glossy).
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22
Add broth mixture and simmer, stirring frequently, for 20 minutes.
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23
Add tarragon and season with salt and pepper.
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24
Carve turkey and serve with gravy.
