- 2 tablespoons (1/4 stick) unsalted butter
- 1 turkey neck
- 2 cups diced onions
- 1 cup diced peeled carrots
- 1 cup diced celery
- 6 cups (or more) low-salt chicken broth
- 1 (20-to-24 pound) turkey, washed, giblets and neck removed
- 1 cup (2 sticks) butter, room temperature, divided
- 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
- 2 teaspoons lemon zest, finely chopped
- 2 teaspoons lemon juice
- 1 Reynolds turkey-size bag
- 2 onions, quartered
- 3 to 4 carrots, cut into large chunks
- 3 to 4 celery stalk, cut into large chunks
- 2 apples, cored and quartered
- 1/2 of a lemon
For gravy base:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
Set rack at lowest position in oven and preheat to 350°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Sprinkle main cavity generously with salt and pepper. Flour bag, place turkey inside bag. Place all fresh herb sprigs in main cavity, along with two quarters of an onion, and half a lemon. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Add remaining vegetables to the neck cavity and the outside of the turkey.
Cook time is according to the weight of the turkey, find more information on the reynolds turkey-sized bag box. Let turkey rest for 30 minutes before carving, meanwhile make the gravy.
Strain or pull out pan juices with a basting bulb into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.
GO EAT SOMETHING!