Juicy garlic and herbs butter roasted turkey

In the bowl of the mixer combine the herbs, lemon zest and juice, ½ cup wine, butter, shallot and garlic. Mixed until very smooth and herbs are minced. Reserve in the fridge.

Heat oven to 425 degrees F.

Remove giblets and neck from turkey and reserve. Rinse the turkey inside and out and pat dry with paper towels. Trim off and discard excess fat.

Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper. Loosely fill the body cavity with stuffing.

Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan along with the giblets and neck from turkey.

Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Make an aluminum foil tent prevent excessive browning, if necessary. Remove from oven, transfer the turkey to a cutting board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.

Transfer turkey to a serving platter. Pour drippings through a fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 ½ cups pan drippings.

In a sauce pan over medium heat, melt reserved butter; whisk in flour, and cook, whisking constantly, to make a roux, cook for 1 to 2 minutes. Gradually add reserved 2 ½ cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.