Easy Herb-Rubbed Turkey and Giblet Gravy

Ingredients

• 1 whole turkey, neck and giblets reserved, about 10 to 12 pounds
• 12 tablespoons butter, divided
• 1/2 cup finely minced parsley leaves
• 1 tablespoon finely minced fresh thyme leaves
• 1 tablespoon finely minced fresh sage leaves
• 1 tablespoon finely minced fresh rosemary leaves
• 2 medium garlic, minced or grated on microplane
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 2 stalks celery, roughly chopped
• 1 1/2 quarts homemade or store-bought low-sodium chicken stock
• 2 bay leaves
• 1 teaspoon soy sauce
• 1/4 teaspoon marmite
• 1/4 cup flour

Directions

1. Move the oven rack to the lowest position and set a baking stone or Baking Steel on top. Heat the oven to 500 degrees F, giving it at least 45 minutes to get thoroughly hot before the turkey goes in. As the oven heats, rinse the turkey and dry it very well with paper towels. Fit a V-rack inside a rimmed baking sheet.
2. Melt 8 tablespoons butter in a small skillet or in the microwave, stopping when it has just melted and begun to bubble. Pour it into a medium bowl, then whisk in the parsley, thyme, sage, rosemary, garlic, and plenty of salt and pepper. Spread this herb butter evenly over the turkey skin; it will firm up and get a little clumpy when it meets the chilled bird.
3. Set the turkey on the rack and place it directly on the baking stone. Shut the oven right away and lower the heat to 300 degrees F. Roast until the skin is golden brown, the thickest part of the breast reads 150 degrees F on an instant-read thermometer, and the legs are at least 165 degrees F, about 3 to 4 hours total. Baste now and then with the browned butter collecting in the pan.
4. While the turkey roasts, use a cleaver to cut the neck into 1-inch pieces. Warm the oil in a medium saucepan over high heat until it smokes, then add the turkey neck, onions, carrots, and celery. Cook, stirring from time to time, until everything is nicely browned, about 10 minutes total. Add the stock, bay leaves, soy sauce, and marmite. Bring the mixture to a boil, then lower it to a simmer. Simmer for 1 hour, then pass it through a fine-mesh strainer. You should have just over 1 quart of fortified stock; if you do not, add water or additional chicken stock until it measures 1 quart. Throw away the solids and reserve the stock.
5. When the turkey is done, move the V-rack to a clean rimmed baking sheet. Spoon the hot melted butter from the pan over the turkey. Cover loosely with foil and let it rest for at least 30 minutes before carving. While it rests, place the pan over a burner and add the fortified stock. Use a wooden spoon to loosen the browned bits from the pan, then strain the stock through a fine-mesh strainer into a 1 quart glass measure.
6. Finely chop the turkey gizzard and liver, if using. Melt the remaining 4 tablespoons butter in a medium saucepan. Add the chopped giblets and cook, stirring often, until they are just cooked through, about 1 minute. Stir in the flour and cook, stirring the whole time, until the mixture turns golden brown, about 3 minutes. Whisk constantly as you pour in the broth in a thin, steady stream. Bring it to a boil, reduce it to a simmer, and cook until the gravy has thickened and reduced to about 3 cups. Add salt and pepper to taste.
7. Carve the turkey and serve it with the gravy.