Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
"Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme...."
INGREDIENTS
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1/3 cup plus 1 tablespoon coarse kosher salt
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1 1/2 teaspoons dried rosemary
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1 1/2 teaspoons dried rubbed sage
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1 1/2 teaspoons dried thyme
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1 teaspoon black peppercorns, crushed
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3 small bay leaves, coarsely torn
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1 teaspoon finely grated lemon peel
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1 14- to 16-pound turkey (neck, heart, and gizzard reserved)
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1 large onion, chopped
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1 large celery stalk, chopped
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1 whole lemon, chopped with peel
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1 teaspoon dried rosemary
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1 teaspoon dried rubbed sage
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1 teaspoon dried thyme
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1/2 cup (1 stick) unsalted butter, room temperature
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2 cups (or more) Golden Turkey Stock
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3 1/2 cups (about) Golden Turkey Stock
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2/3 cup chopped shallots
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1/2 cup all purpose flour
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1/2 cup dry white wine
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2 tablespoons Dijon mustard
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2 teaspoons chopped fresh rosemary
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