1. Remove the giblets from the turkey and set aside. Place your cleaned and dried turkey on the rack of a roasting pan. Salt and pepper on the inside of the turkey. Make up a bouquet garni of the herbs that you would like to use. During the holidays a pack of herbs like this is available at the grocery store. I used sage, thyme and rosemary. Preheat the oven to 450F.

2. Place your bouquet garni inside the turkey along with cloves of garlic (no need to peel), and half an onion or lemon. Do not over stuff, less is better here.

3. Rub the outside of the bird with good quality olive oil. Season the outside of the bird with salt and pepper and herbs. I like to use Herbs de Provence for this but a poultry seasoning that is not too fine would work too. Pour a 10 oz. can of chicken broth and a can of water into the roasting pan.

4.Place the turkey in the oven and immediately drop the temperature in the oven to 350F. Cook roughly 15-18 min. per pound. This is where you never cook a chicken, turkey or roast to a specific time but to a specific temperature. The temperature should read 165F for the breast and 180F for the thigh.

Baste the turkey two or three times while baking and replace the water/broth as needed. You want to end with about 10 oz. of fluid/drippings when you are done. 

5. While the turkey cooks, fill a medium sized pot with water to half way and add the neck and giblets. Top with roughly chopped onion, carrots and celery. Place this on the stove to simmer while the turkey roasts. This will be used later for the gravy. 

6. Pull your perfectly done roast turkey out and let it rest. Place it on a cutting board and cover it with tin foil for 20 min. while you make the gravy. 

7. Pour the drippings into a gravy separator. This is an invaluable item for making the best gravy. You pour out all the lovely drippings and then stop at the fat. Strain the veggies and giblets from the broth and set aside 2 cups of broth. 

8. Melt 4 Tbsp. of butter into a medium pan. Whisk in 5 Tbsp. flour, cook and stir for 1 min. Slowly add in the pan drippings while whisking and stop before the fat starts to come out of the separator. 

9. Whisk in the 2 cups of hot turkey broth. Season with salt and pepper and bring up to a simmer to thicken. Sometimes I add in a Tbsp. or two of sherry but that is optional. 

10. Carve up the turkey and serve with the gravy.