• Let turkey sit at room temperature for 45 minutes before placing in oven. Remove giblets and neck (add neck to roasting pan, if desired); pat dry with paper towels. Heat oven to 425 degrees.

  • In a bowl, mix 2 tbsp of the oil with the chopped garlic, 2 tbsp of the parsley, the rosemary, thyme, sage, 1/2 tsp of the salt and 1/4 tsp of the pepper.

  • Place onion and garlic head inside turkey. Tie legs and place on a rack in a roasting pan, tucking wings underneath turkey. Rub herb mixture underneath breast and leg skin. Rub turkey with 1 tbsp of the olive oil and season with remaining 1 tsp salt and 1/4 tsp of the pepper.

  • Roast at 425 degrees for 1 hour, 45 minutes to 2 hours, 15 minutes, or until temperature reaches 165 degrees in thigh. Transfer turkey to a cutting board and let rest 20 minutes before carving.

  • While turkey is resting, make gravy. Remove onion and garlic from cooked turkey. Dice half the onion and several of the garlic cloves. Place roasting pan over 2 burners on medium heat. Add remaining 1 tbsp olive oil. Stir in onion and garlic; sauté 2 minutes. Whisk in flour; cook 1 minute. Whisk in wine; bring to a boil and cook until reduced by half, about 2 minutes. Whisk in stock and return to a boil. Reduce to a simmer and cook 7 minutes, until thickened. Season with remaining 1 tbsp parsley and 1/8 tsp pepper.

Nutrition Facts

480 calories; 19 g total fat; 260 mg cholesterol; 420 mg sodium. 2 g carbohydrates; 70 g protein;