Serves 8 to 10 people

Turkey

1-16 to 18 pound turkey 
1-stick of butter 
4-cloves of garlic, peeled 
3-tablespoons fresh rosemary 
3-tablespoons fresh sage (or dried) 
1-tablespoon white pepper 4-teaspoons salt

Gravy

6-cups canned low salt chicken broth 
1-onion quartered 
2-onions sliced thinly 
1-bay leaf 
1-stick butter (softened) 
1-tablespoon chopped fresh rosemary 
1-tablespoon chopped fresh sage 
1/3 cup all purpose flour 
1-cup balsamic vinegar

Preheat oven to 325°. Rinse turkey inside and out. Place on rack in a roasting pan. If you are stuffing, fill cavity. 

In a food processor add butter, garlic, rosemary, sage, pepper and salt. Blend until smooth. Loosen the skin of the turkey and rub a generous amount of the garlic butter between the meat and skin. Put the rest on top of the turkey or reserve for basting. Tie legs together to hold the shape and tuck wings under. Roast turkey for 1 hour. Baste with juices and garlic butter. 

Continue roasting until a meat thermometer inserted into thigh registers 180°, basting every 20 minutes, about 2 ¾ hours longer if unstuffed or 3 ¼ hours longer if stuffed. 

Gravy: Combine neck and giblets, quartered onion, bay leaf and 5-½ cups broth in a saucepan let reduce to 3 cups of liquid. Skim occasionally, simmer about 1 hour. Strain the stock. Melt butter in a large skillet and sauté the onions about 10 minutes. Add the herbs and seasonings. Add flour and stir 1 minute. Gradually whisk in the stock. Boil until it thickens. 

Remove the turkey to platter and tent with foil. Pour juices from the pan into a large measuring cup: spoon off the fat. Add the remaining juice to the gravy. Add vinegar to the roasting pan and simmer over medium heat, scrapping up the browned bits. Reduce by ¼ about 3 minutes: add to the gravy. Thin with more balsamic vinegar if gravy is too thick. Season with salt and pepper.

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