Roast Turkey with Gravy

Preheat the OvenSet your oven to 325°F (165°C).

Season the TurkeyIn a small bowl, combine kosher salt, black pepper, and poultry seasoning. Tuck the wings under the bird and sprinkle about 1 tbsp of this seasoning mix inside the turkey cavity. Set the rest of the seasoning aside.

Stuff the TurkeyIn a large bowl, toss the onions, celery, and carrots together. Stuff about ½ cup of this vegetable mixture, plus the sage and rosemary, into the turkey cavity. Tie the turkey legs together with kitchen string.

Butter the TurkeyGently loosen the skin over the turkey breast with your fingers or a spatula. Spread 2 tbsp of butter evenly under the skin. Rub the remaining 6 tbsp of butter all over the outside of the turkey, then sprinkle it with the reserved seasoning mixture.

Set Up the Roasting PanSpread the rest of the vegetable mixture into a large roasting pan. Place the turkey on top of the vegetables and add about ½ inch of water to the pan. Cover the turkey breast with a tent of aluminum foil.

Roast the TurkeyRoast the turkey in the preheated oven for about 3½ hours, or until the thickest part of the thigh reads 165°F (75°C) on an instant-read thermometer. Remove the foil during the last hour of roasting and baste the turkey with the pan juices every 20-30 minutes.

Make the StockWhile the turkey roasts, place the neck and giblets in a saucepan with 6 cups of water and the bay leaf. Simmer over medium heat for 2 hours. Strain the stock, discard the solids, and set aside 4 cups of stock for the gravy.

Rest the TurkeyOnce the turkey is done, remove it from the oven and carefully pour the pan juices into a bowl (about 3 cups). Skim off the turkey fat, reserving about 2 tbsp. Cover the turkey loosely with foil and let it rest for 10–15 minutes before carving.

Make the Gravy

While the turkey rests, heat the 2 tbsp of reserved turkey fat and 1 tbsp butter in a skillet over medium heat. Add the onions from the roasting pan and cook until browned, about 5 minutes. Stir in the flour and cook for another 5 minutes, stirring constantly.

Gradually whisk in the stock and reserved pan juices until smooth. If desired, add a splash of balsamic vinegar. Simmer, whisking often, until the gravy thickens, about 10 minutes. Stir in the chopped sage, and season with salt and pepper.