Herbed Roast Turkey with Giblet Gravy
2 teaspoons basil 1/2 teaspoon thyme 1/2 teaspoon marjoram 1 garlic clove, minced 1 16-pound turkey, rinsed and patted dry 6 tablespoons butter, softened 1 1/2 cups dry white wine 1 1/2 cups stock 2 cups stock 1 1/2 cups dry white wine 1 large onion, chopped 1 medium carrot, chopped 1 celry stalk, chopped 1 garlic clove, crushed 1/2 cup water 2 tablespoons flour Preheat oven to 325F. Rub dried herbs and minced garlic into turkey skin. Sprinkle with salt and pepper. Tie legs together. Place turkey breast side down in roasting pan. Rub 6 tablespoons butter over turkey. Roast 20 minutes. Pour 1/2 cup wine over turkey. Roast 2 1/2 hours, basting with remaining wine and pan juices every 30 minutes (add stock to pan as necessary). Turn turkey breast side up. Roast until skin turns brown and meat thermometer inserted in thickest part of thigh registers 170F. Bring 2 cups stock, 1 1/2 cups wine, onion, carrot, celery and garlic to simmer in saucepan. Chop giblets and add to stock. Add neck and enough water to cover. Simmer for 2 hours, or until liquid is reduced to 2 cups. Strain. Transfer turkey to platter. Tent with foil. Skim fat from pan juices. Place flour in small bowl. Gradually mix in 1/2 cup giblet broth. Set roasting pan with juices over high heat. Add remaining giblet broth to pan and bring to boil, scraping up any browned bits. Add flour mixture and stir one minute. Boil until slightly thickened, stirring occasionally.