Herb-Roasted Turkey With Maple Gravy

Ingredients

• 18 lbs turkey
• 1 head garlic, halved horizontally
• 1 medium onion, quartered
• 20 sage sprigs
• 20 fresh thyme sprigs
• 20 parsley sprigs
• salt & freshly ground black pepper
• 3 cups rich turkey stock (you can use Rich Turkey Stock)
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 tablespoons maple syrup

Directions

1. 1

   Preheat the oven to 350°.

2. 2

   Rinse the turkey inside and out and pat dry.

3. 3

   Trim the neck skin.

4. 4

   Stuff the turkey with the garlic, onion and sage, thyme and parsley sprigs.

5. 5

   Season inside and outside with salt and pepper.

6. 6

   Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175°. Cover the turkey with foil if the skin begins to look very brown.

7. 7

   Transfer the turkey to a cutting board and let rest for 30 minutes.

8. 8

   Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.

9. 9

   Set the roasting pan over 2 burners on high heat until sizzling.

10. 10

    Add 1 cup of the Rich Turkey Stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan; add to the pan juices in the bowl.

11. 11

    In a medium saucepan, melt the butter.

12. 12

    Add the flour and cook over moderately high heat for 1 minute. Add pan juices and remaining 2 cups of turkey stock to the saucepan and cook, whisking, until the gravy is thickened and no floury taste remains, about 5-10 minutes. Adding flour as necessary.

13. 13

    Stir in the maple syrup and season with salt and pepper.

14. 14

    Strain the gravy into a gravy boat.

15. 15

    Carve the turkey and serve with the gravy.