Carve into this delicious turkey for a special holiday meal, and don't forget to savour the leftovers!
1 cup fresh parsley
1/2 cup fresh thyme
1/2 cup fresh rosemary
1/2 cup fresh sage leaves
20 fresh garlic cloves (about 3 heads)
1 10-12 lb. turkey
1 large onions, sliced into rings
2 tbsp plus 1 tsp olive oil
1 head garlic
4 cups low-sodium chicken or vegetable broth
1/4 cup all-purpose flour
Prepare one day ahead:
Step 1: Process fresh herbs and garlic in food processor until finely minced. Set aside.
Step 2: Rinse turkey inside and out with cold water and pat dry with paper towel.Trim excess skin. Place turkey in large non-porous bowl. Starting at the turkey’s neck cavity, loosen skin from the breast and drumsticks by inserting fingers between skin and meat. Sprinkle coarse salt and freshly ground black pepper under and over skin.
Step 3: Spread herb and garlic rub under the skin then gently press on skin to hold in place. Lift wing up over back and tuck into the turkey. Refrigerate a minimum of 8 hours (or overnight).
To roast turkey
Step 4: Let turkey stand at room temperature for 1 hour before cooking. Move oven rack to lowest position and preheat oven to 350°F.
Step 5: Meanwhile, cut end off 1 head of garlic, brush with olive oil and wrap in aluminum foil.
Step 6: Spread onion rings on bottom of heavy roasting pan and place rack over top (or place the turkey directly on bed of onions). Brush turkey with olive oil and transfer to rack. Brush one side of double-folded sheet of aluminum foil with olive oil and tent, greased side down, over turkey breast. Place turkey in oven so that the legs face back of the oven and the turkey, breast side up, faces oven door. Place wrapped garlic on oven rack.
Step 7: Roast 45 minutes, Remove garlic from oven. Remove foil from turkey and turn pan around. Roast about 75 minutes, or until thermometer inserted in thickest part of leg registers 170°F and juices run clear when the leg is pierced with a fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and set aside pan drippings. Let turkey stand 20 minutes before carving.
To prepare gravy
Step 1: Pour turkey drippings into a 4-cup glass measure and skim off any fat that rises to the surface, setting aside 1 tbsp fat (see tip below). Add enough of the chicken or vegetable broth to drippings to measure a total of 3 cups.
Step 2: Remove aluminum foil from roasted garlic head and separate cloves. Place pulp into a small bowl and mash with a fork. In a medium saucepan over medium heat, heat reserved tbsp of fat. Add roasted garlic and flour, and cook, while whisking constantly until lightly browned for about 30 seconds. Gradually add in broth mixture, whisking constantly. Bring to boil over high heat then remove. Carve turkey and serve with gravy.