Tyler Florence's roasted turkey with sage, thyme

For American Provence ingredients: Combine ingredients well and gently crush a little with a mortar and pestle.  Set aside.

For turkey ingredients:  Preheat the oven to 350°F and remove the top rack of the oven.

Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity with salt and pepper and stuff thyme, rosemary, sage, carrots, onion, celery, garlic and lemon inside.  Using kitchen twine truss the bird around the wings and loop around each leg tying ends together to bring the bird into a nice consistent shape (this will ensure it cooks evenly).  Place bird on a slotted V-rack inside a turkey roasting tray. 

Using a rubber spatula, smear the room temperature butter all over the bird ensuring you get it in the cracks and joints around the legs and wings.  Season all over with American Provence salt mix.  Place turkey in the middle of the oven and cook for about 3 hours.

Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170°F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Take the turkey out of the oven and put the roasting pan on the stovetop to make the gravy (see below).  Transfer the turkey to a serving tray to rest for 10-15 minutes before carving.

Heat 3 tablespoons olive oil in a large stockpot over medium-high heat. Add the turkey wings and brown.  Remove the turkey wings and add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes, scraping the brown bits on the bottom of the pan.  Return the wings to the pot and add chicken broth. Bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out and discard the solids and set aside the stock.

Once your turkey has roasted set the pan over medium heat on the stove top.  Discard some of the fat if there is too much (you’ll need about 4 tablespoons).  Add the flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour.  Once you have a consistent paste add the warm stock in a steady stream while you stir to work out any lumps.  Cook until the gravy has thickened, about 10 to 15 minutes.  Season well with salt and pepper and serve.