ACTIVE: 1 hr l TOTAL: 5 hr 35 min l SERVES: 8
FOR THE TURKEY1 17-pound whole fresh turkey, rinsed well and patted dry1¼ sticks (10 tablespoons) unsalted butter, slightly softened2 tablespoons finely chopped fresh sage2 tablespoons finely chopped fresh rosemary2 tablespoons finely chopped fresh thyme3 tablespoons finely chopped fresh flat-leaf parsleyKosher salt and freshly ground pepper3 large carrots, cut into 1-inch pieces3 large stalks celery, cut into 1-inch pieces2 large onions, quartered4 cups homemade chicken stock, plus more if needed for gravy
FOR THE SAGE GRAVYTurkey neck¼ cup fresh sage leaves, plus1 tablespoon finely chopped3 tablespoons unsalted butter3 tablespoons all-purpose flour1 cup dry white wineKosher salt and freshly ground pepper
1. Make the turkey: Remove from the refrigerator 1 hour before roasting.
2. Put the butter, sage, rosemary, thyme and parsley in a food processor and process until smooth. Season with salt and pepper.
3. Preheat the oven to 450˚. Season the cavity of the turkey with salt and pepper and stuff with half each of the carrots, celery and onions; tie the legs together with twine. Rub the turkey with the herb butter and season liberally with salt and pepper.
4. Put the chicken stock in a medium saucepan and keep warm over low heat.
5. Place the remaining vegetables in a large roasting pan. Put the turkey on top of the vegetables, breast-side up, put in the oven and roast until lightly golden, about 45 minutes. Reduce the temperature to 350˚ and continue roasting, basting with the warm chicken stock every 15 minutes, until a thermometer inserted into the thigh registers 160˚, 2 to 2¼ hours longer. Remove the turkey from the oven, transfer to a baking sheet and tent loosely with foil, then let rest 20 minutes before slicing.
6. Make the sage gravy: Strain the cooking liquid from the roasting pan into a medium saucepan (you should have about 4 cups; if not, add more stock to make 4 cups). Add the turkey neck and bring to a boil. Add the sage leaves, remove from the heat and let steep for 15 minutes; remove the sage leaves.
7. Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking, 1 minute. Add the wine and cook until reduced. Whisk in the sage-infused stock and cook, whisking, until thickened and smooth, 5 to 10 minutes. Season with salt, pepper and the chopped sage. Serve with the turkey.