Salted Roast Turkey with Herbs and Shallot-Dijon Gravy

Ingredients

• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried rubbed sage
• 1 ½ teaspoons dried rosemary
• 19 teaspoons coarse kosher salt
• 1 lemon
• 1 teaspoon dried rubbed sage
• ²/₃ cup shallots
• + 15 more ingredients
• • 1 teaspoon dried rosemary
  • 1 large celery stalk
  • 1 large onion
  • 1 teaspoon lemon
  • ½ cup (1 stick) unsalted butter
  • 2 cups (or more) Golden Turkey Stock
  • 1 teaspoon dried thyme
  • 3 ½ cups (about) Golden Turkey Stock
  • ½ cup all-purpose flour
  • ½ cup dry white wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh rosemary
  • 3 small bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 14- to 16-pound turkey (neck, heart, and gizzard reserved)

Rub first 6 ingredients in small bowl to crush herbs finely. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature. Stir in peel before using. Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat fo...

View full recipe at Epicurious