Herb Roasted Turkey with Cranberry Gravy

Ingredients

• 12 lb turkey whole frozen thawed
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 teaspoon salt 
• 0.5 teaspoon pepper black freshly ground
• 3 sprigs rosemary leaves fresh
• 2 sprigs thyme sprigs fresh
• 2 sprigs sage fresh
• 2 sprigs oregano fresh
• 1  optional: lemon halved
• 2  carrots halved
• 4  celery stalks halved
• 32 oz chicken broth (4 cups)
• 4 cups water 
• 2 cups cranberries dried sweetened
• 1 cup water 
• 0.3 cup sugar 
• 2 teaspoons sage fresh chopped
• 0.8 cup flour all-purpose
• 0.8 cup butter 
• 32 oz chicken broth (4 cups)

Equipment

• frying pan
• sauce pan
• oven
• blender
• roasting pan
• kitchen thermometer

Directions

1. Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pressing it in to adhere.
2. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack.
3. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey.
4. Pour 1 carton broth and 4 cups water over vegetables and herbs.
5. Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F.
6. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
7. Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
8. While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms.
9. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.