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1
Preheat oven to 325u00b0F.
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2
Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
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3
If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
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4
Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
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5
Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180u00b0F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
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6
Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
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7
Strain turkey stock.
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8
Melt butter in large skillet over medium-high heat.
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9
Add sliced onions; saute 10 minutes.
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10
Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
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11
Add flour; stir 1 minute. Gradually whisk in turkey stock.
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12
Boil until gravy thickens, stirring often, about 3 minutes.
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13
Add 1 teaspoon each rosemary and sage.
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14
Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
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15
Add juices to gravy.
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16
Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
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17
Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
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18
Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.
