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1
For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
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2
Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth.
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3
Season with salt and pepper.
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4
Preheat the oven to 450 degrees F.
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5
Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion.
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6
Rub the entire turkey with the herb butter and season liberally with salt and pepper.
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7
Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
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8
Place the remaining vegetables on the bottom of a large roasting pan.
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9
Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, 45 minutes.
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10
Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer.
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11
Remove the turkey from the oven, transfer to a baking sheet, tent loosely with foil and let rest 20 minutes before slicing.
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12
For the sage gravy: Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups).
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13
Add the neck, bring to a boil, add the sage leaves, remove from the heat and let steep for 15 minutes.
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14
Remove the sage leaves.
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15
Melt the butter in a medium saucepan over medium-high heat.
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16
Add the flour and cook for 1 minute.
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17
Add the wine and cook until reduced.
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18
Whisk in the sage-infused stock and cook until thickened and smooth, about 5 minutes.
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19
Season with the salt and pepper and chopped sage.
