Butter-and-Herb-Roasted Turkey with Madeira Jus

Ingredients

• 1 medium head garlic, separated into cloves and peeled
• 1 Tbs. finely chopped fresh thyme
• Freshly ground black pepper
• 4 sprigs fresh sage (7 to 8 inches long)
• 4 sprigs fresh rosemary (6 to 7 inches long)
• ¹/₃ cup celery leaves (optional)
• 3 Tbs. extra-virgin olive oil
• + 17 more ingredients
• • Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces
  • Giblets from a 13- to 14-lb. turkey (below), chopped (optional)
  • Sea salt
  • 4 medium cloves garlic, chopped
  • 2 medium carrots, chopped
  • 2 large celery stalks, chopped
  • 1 large yellow onion, chopped
  • 1 dried bay leaf
  • 4 oz. (½ cup) unsalted butter, softened
  • 3 to 4 sprigs fresh flat-leaf parsley
  • 1 small sprig fresh rosemary
  • 2 to 3 fresh sage leaves
  • 2 to 3 cups lower-salt chicken broth
  • 1 13- to 14-lb. turkey (preferably fresh; not kosher or self-basting)
  • 1 cup Madeira
  • ½ medium lemon
  • Sea salt

Heat 2 Tbs. of the oil in a 10-inch straight-sided skillet over medium-high heat. Cook the neck and giblets (if using) with a pinch of salt, stirring often, until browned, 9 to 10 minutes Transfer the neck and giblets to a bowl. Heat the remaining 1 Tbs. oil and add the garlic, carrots, celery, ...

View full recipe at Fine Cooking