Serves 8, with leftovers / Prep tips: Have a few feet of kitchen twine on hand to truss the turkey. Adding broth to the roasting pan helps moisten the meat as it cooks. Ingredient tip: Enhance your gravy’s flavor by seeking out house-made turkey or chicken broth from your butcher or favorite natural foods market. Canned or boxed broth may be used in a pinch.

1 10- to 12-pound turkey

1 tablespoon minced fresh sage, plus 9 large sage leaves

1 tablespoon minced fresh thyme, plus 9 thyme sprigs

1/4 teaspoon plus 1/8 teaspoon sea salt, divided

1 tablespoon plus 2 teaspoons olive oil, divided (plus more for brushing rack)

1 large onion, peeled and cut through root into 8 wedges

2 medium carrots, peeled and cut into 1-inch pieces

2 celery stalks, cut into 1-inch pieces

4 cups reduced-sodium turkey or chicken broth (preferably homemade), plus more as needed

3 tablespoons all-purpose flour

1. Preheat oven to 400˚; and place rack on lowest level. Brush a roasting rack with olive oil, then place rack in a large roasting pan.

2. Remove giblets and neck from turkey cavities. Keep neck; discard giblets, or save for making stock. Rinse turkey, then pat dry. Combine 1 tablespoon minced sage, 1 tablespoon minced thyme, 1/4 teaspoon salt, and 1 tablespoon olive oil in a small bowl. Using your fingers, gently separate skin from breast halves, then rub two-thirds of the herb mixture onto breast meat. Replace skin over meat to protect it during cooking. Rub remaining herb mixture into main turkey cavity.

3. Tie sage leaves and thyme sprigs together; place in roasting pan. Stuff cavity with 3 onion wedges. Place remaining onion, carrot, celery, and turkey neck in roasting pan. Sprinkle turkey with remaining 1/8 teaspoon salt. Tie legs together with twine; tie a large piece of twine around entire turkey, securing wings to body. Place turkey on rack. Pour 2 cups broth into roasting pan. Roast 45 minutes. Reduce heat to 325˚, add 2 more cups stock, rotate pan, and roast for another 1 hour and 45 minutes (check after 1 hour and 15 minutes), until a thermometer inserted into the thickest part of the thigh registers 175˚. Rotate pan halfway through to ensure even browning. If roasting pan becomes dry, add more stock or water.

4. When done, tip turkey over roasting pan to drain juices. Place turkey on a platter. Remove twine. Tent turkey with foil to keep warm; let rest at least 20 minutes.

5. To make gravy: Place roasting pan on stovetop. Bring to a boil, scraping up any sticking bits. Strain into a bowl to remove solids (discard solids). Skim off fat, then add enough stock to measure 2 1/2 cups. Pour into a blender and add flour. Process on low speed until perfectly smooth. Pour gravy into a medium saucepan. Bring to simmer, stirring occasionally. (Foam will subside as gravy thickens.) Turn heat to low, cover, and simmer gently for 15 minutes. Carve turkey. Serve with hot gravy.

PER SERVING (3 ounces skinless breast meat, 1/2 cup gravy): 176 cal, 19% fat cal, 4g fat, 1g sat fat, 59mg chol, 28g protein, 7g carb, 1g fiber, 161mg sodium