Ready in 45 minutes
We recommend using a frozen Butterball turkey-they are injected with a salt solution that helps them stay moist-but kosher or brined "natural" turkeys also work well. Any chicken bouillon will work here, but Better Than Bouillon, a concentrated paste, is our favorite.
1. For the turkey: Adjust oven rack to lowest position and heat oven to 325 degrees. Pat turkey dry inside and out with paper towels. Using fork, beat butter, herbs, garlic, zest, bouillon, and pepper until combined.
2. Spoon half of butter mixture under skin of turkey. Rub remaining butter mixture over outside of turkey and inside of cavity. Stuff cavity with orange, lemon and onion, 2 sprigs each of rosemary, oregano and sage.
3. Scatter vegetables and giblets in bottom of large roasting pan, along with the remaining 4 sprigs of rosemary, sage and oregano, then add broth and wine. Tuck wings behind back and arrange turkey on V-rack set inside roasting pan. Roast until internal temperature of breast registers 165 degrees and thigh registers 170 to 175 degrees, 2 1/2 to 3 hours. Transfer turkey to cutting board and let rest 30 minutes.
4. For the gravy: Carefully strain contents of pan into large measuring cup. Let liquid settle so that fat separates, then skim (if necessary, add enough water to measure 4 cups). Melt butter in saucepan over medium heat. Add flour and whisk constantly until honey-colored, about 2 minutes. Gradually whisk in strained juices. Bring to boil, then reduce heat to low and simmer until slightly thickened, about 5 minutes. Off heat, stir in herbs and season with salt and pepper. Carve turkey and serve with herb gravy.
From Cooks Country