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French Style Thanksgiving Turkey (with gravy)

A quintessential "feasting" turkey, this recipe and presentation will surely be a memorable centerpiece to gather 'round. The gravy is truly wonderful, as it makes the drippings of the turkey, butter, wine, aromatic vegetables and fresh herbs into a masterpiece in of itself. The attached video will give you thorough instructions. Expect 5-6 hours of cooking time for this size turkey.
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Ingredients
  

  • 12-16 pound turkey defrosted
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2-3 stalks celery
  • bunch parsley
  • bunch sage
  • bunch rosemary
  • bunch thyme
  • 1/2 cup butter
  • 1 bottle white wine (use 1/2 bottle initially and use the remainder to add juices if you need to while roasting)
  • 2 cups chicken broth
  • 100% cotton string, soaked in water
  • collection of pretty fruits and nuts for presentation
  • big greens like collards or kale for presentation
  • parsley for presentation

Gravy Ingredients

  • The drippings from the turkey, strained to remove all cooking bits. Separate the fat from the stock (see video). The stock should equal 2 cups - if it does not, add enough chicken broth to make 2 cups. The fat should equal 1/4 cup. If it does not, add enough melted butter to make 1/4 cup.
  • 1/3 cup flour
  • salt and pepper to taste
  • 1/4 cup milk optional

Instructions
 

  • Preheat oven to 400 degrees, F. After removing the giblets and neck, and drying the skin with paper towels, place the turkey in a roasting pan. A roasting rack is optional, but I find that when I omit the roasting rack, I have many more juices to work with when it comes to making the gravy - so omit the roasting pan is what I do.
  • Sprinkle the salt and pepper over the turkey, stuff the turkey with the celery, carrots and onion. Make a "bouquet" of the fresh herbs by tying them with a moistened cotton string. Stuff the herbs into the cavity of the turkey. Tie the legs of the turkey with another piece of wet cotton string.
  • Slather the butter over the breast and legs of the turkey. Pour 1/2 the bottle of white wine, and most of the chicken broth into the pan.
  • Cover with a big tent of two pieces of foil and loosely cover the turkey. Roast at 400 degrees, F for one hour, then turn heat down the 350 degrees F and roast until internal temperature of the turkey is 180 degrees F. Baste at least every 30 minutes.
  • Let the turkey rest for 30 minutes before removing from pan. I use this time to prep my platter and fruits for the presentation.

Gravy Instruction

  • In a heavy skillet on medium high heat, sizzle the fat and add the flour. Stir rapidly until you get a paste mixture about the consistency of toothpaste. This is called a roux. Add the stock, about 1/4 at a time and stir in between each addition. Your mixture will be lumpy, then smooth, then thick. Then you add more liquid. Do not stop stirring! You may use a whisk at the end to break up any clumps.
  • Once the gravy is velvety and simmering, turn the heat off and add milk if you would like a creamier gravy.
    Ladle gravy into a gravy boat.
  • Festoon your turkey with all the fruits and nuts you want. Stuff fresh sage or parsley into the cavity of the turkey.
    Serve with flair.
    Bon Appetit!