- Preheat the oven to 325°F. Place the turkey in a roasting pan. Remove the neck and innards from the cavity. Place the neck in the roasting pan and discard the innards unless you want—and know how— to use them. Tie the legs together with string; fold and tuck the wings under the body.
- Combine the butter and half the herbs in a bowl. Brush on the skin of the turkey; season with salt and pepper. Roast the turkey uncovered for 1 1⁄2 hours, and then give the roasting pan a 180-degree turn. Roast the turkey another 30 minutes, and then baste with pan juices and sprinkle with remaining fresh herbs. Roast the turkey another 45 minutes.
- Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 170°F (77°C), the turkey is ready. If not, baste the bird with the pan juices again and roast 15 to 30 minutes more, or until the 170°F (77°C) temperature is achieved. Transfer the turkey and neck to a large platter, tent with foil and let it rest until you’re ready to carve, at least 15 minutes.
- To make the gravy, skim the fat from the pan drippings. Place the pan over medium-high heat. Add 3 cups of the stock and bring to a boil. Place the flour and the remaining 1⁄2 cup stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes. Carve the turkey and serve the gravy in a sauceboat alongside.
Recipe Optons: Try the sage and pepper coating on a roasting chicken; reduce the amounts used by about half. Use other herbs, such as rosemary or thyme, instead of the rosemary.