Tom Colicchio'S Herb-Butter Turkey From 'The Epicurious Cookbook'

• 2 tablespoons unsalted butter
• 2 pounds turkey necks and/or wings
• 2 cups diced onions
• 1 cup diced peeled carrots
• 1 cup diced celery
• 6 cups low-sodium chicken broth or more as needed
• 1 cup (2 sticks) butter, at room temperature
• 2 teaspoons minced fresh thyme, plus 15 fresh thyme sprigs
• 2 teaspoons minced fresh tarragon, plus 5 large fresh tarragon sprigs
• 2 teaspoons minced fresh rosemary, plus 5 fresh rosemary sprigs
• 2 teaspoons minced fresh sage, plus 5 fresh sage sprigs
• 1 (14- to 16-pound) turkey
• 4 cups low-sodium chicken broth
• 1/4 cup all purpose flour

1. Melt the butter in a heavy large deep skillet over high heat. Add the turkey necks and/or wings and saute until deep brown, about 15 minutes. Add the onions, carrots, and celery and saute until vegetables are deep brown, about 15 minutes. Add the 6 cups chicken broth and bring to boil. Reduce the heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
2. Pour the gravy base through a strainer set over a 4-cup measuring cup, pressing on the solids to extract liquid. If necessary, add enough more chicken broth to gravy base to measure 4 cups.
3. Mix 1/2 cup butter and all the minced herbs in a small bowl; season the herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
4. Set a rack at lowest position in the oven and preheat the oven to 425u0b0F. Rinse the turkey inside and out; pat dry. Starting at the neck end, slide your hand between the skin and the breast meat to loosen the skin. Rub 4 tablespoons of herb butter over the breast meat under the skin. Place the turkey on a rack set into a large roasting pan. Sprinkle the main cavity generously with salt and pepper. Place 4 tablespoons of plain butter and all the herb sprigs in the main cavity. Tuck the wing tips under. Tie the legs together loosely. Rub the 2 tablespoons remaining herb butter over the outside of the turkey. Sprinkle the turkey generously with salt and pepper.
5. Place the turkey in the oven and roast 20 minutes. Reduce the oven temperature to 350u0b0F. Roast 30 minutes more, then pour 1 cup broth over and add 1 tablespoon plain butter to the roasting pan. Roast 30 minutes more; baste with pan juices, then pour another 1 cup broth over and add another 1 tablespoon butter to pan. Cover the turkey loosely with foil. Roast until a thermometer inserted into thickest part of the thigh registers 175u0b0F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer the turkey to a platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
6. Strain the pan juices into a bowl; whisk in the gravy base. Melt the reserved 2 tablespoons herb butter in a heavy large saucepan over medium heat; add the flour and whisk constantly until the roux is golden brown, about 6 minutes. Gradually add the pan juice-gravy base mixture; increase the heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce the heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season the gravy with salt and pepper and serve with the turkey.
7. Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.

unsalted butter, turkey necks, onions, carrots, celery, lowsodium, butter, fresh thyme, fresh tarragon, fresh rosemary, fresh sage, turkey, lowsodium, flour

Taken from www.seriouseats.com/recipes/2012/11/tom-colicchios-herb-butter-turkey-from-the-epicurious-cookbook-recipe.html (may not work)