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.

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.