Ingredients
1 turkey (10 to 12 pounds)1 tablespoon each salt, dried thyme and marjoram2 teaspoons dried rosemary, crushed1-1/2 teaspoons rubbed sage3/4 teaspoon celery seed, crushed3/4 teaspoon pepper2 medium carrots, cut into pieces1 medium onion, cut into wedges1 celery rib with leaves, cut into piecesROASTED GARLIC GRAVY:2 whole garlic bulbs3 teaspoons olive oil, divided2 celery ribs, cut into pieces1 medium onion, cut into wedges1 medium carrot, cut into pieces6-1/4 cups water, divided10 black peppercorns2 whole cloves3 sprigs fresh parsley2 bay leaves1 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed1/4 cup cornstarch1/4 teaspoon saltPepper to taste
Preparation
Preheat oven to 325°. Remove giblets from turkey; set aside. Loosen skin around turkey breast, leg and thigh. Combine seasonings; rub under skin, in body and neck cavities and over skin if desired. Place vegetables in the cavities. Skewer openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Lightly coat with cooking spray. Roast, uncovered, until a thermometer reads 170°-175° (cover loosely with foil if browning too quickly), 3 to 3-1/2 hours. If desired, baste with pan drippings.
Remove papery skin from garlic bulbs (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Roast at 325° until garlic is soft, 1 hour. Cool for 10-15 minutes. Cut top off heads, leaving root end intact. Squeeze garlic into a bowl. Mash to a smooth paste; set aside.
To make broth, cut reserved gizzard and heart into several pieces. (Save liver for another use or discard.) In a Dutch oven, saute neck, gizzard and heart in remaining oil over medium-high heat until no longer pink. Add the vegetables; cook until browned. Gradually add 6 cups of water, stirring to loosen browned bits. Tie peppercorns, cloves and herbs in a cheesecloth bag; add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until broth is reduced by half, 2 hours. Discard giblets and spice bag. Cool broth; strain, discard vegetables.
When turkey is done, cover and let stand for 20 minutes. Pour drippings and any loosen browned bits into a measuring cup; skim fat. Add enough broth to measure 3 cups. In a saucepan, combine the cornstarch and remaining water until smooth. Add broth, salt, pepper and 2 tablespoons roasted garlic. Bring to a boil; cook and stir until thickened, 2 minutes. Remove and discard turkey skin and vegetables in cavities before carving. Serve with gravy.
