TOM COLICCHIO'S HERB-BUTTER TURKEY

Steps:

• Melt the butter in a heavy large deep skillet over high heat. Add the turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add the onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add the 6 cups chicken broth and bring to boil. Reduce the heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.
• Pour the gravy base through a strainer set over a 4-cup measuring cup, pressing on the solids to extract liquid. If necessary, add enough more chicken broth to gravy base to measure 4 cups.
• Mix 1/2 cup butter and all the minced herbs in a small bowl; season the herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.
• Set a rack at lowest position in the oven and preheat the oven to 425°F. Rinse the turkey inside and out; pat dry. Starting at the neck end, slide your hand between the skin and the breast meat to loosen the skin. Rub 4 tablespoons of herb butter over the breast meat under the skin. Place the turkey on a rack set into a large roasting pan. Sprinkle the main cavity generously with salt and pepper. Place 4 tablespoons of plain butter and all the herb sprigs in the main cavity. Tuck the wing tips under. Tie the legs together loosely. Rub the 2 tablespoons remaining herb butter over the outside of the turkey. Sprinkle the turkey generously with salt and pepper.
• Place the turkey in the oven and roast 20 minutes. Reduce the oven temperature to 350°F. Roast 30 minutes more, then pour 1 cup broth over and add 1 tablespoon plain butter to the roasting pan. Roast 30 minutes more; baste with pan juices, then pour another 1 cup broth over and add another 1 tablespoon butter to pan. Cover the turkey loosely with foil. Roast until a thermometer inserted into thickest part of the thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer the turkey to a platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).
• Strain the pan juices into a bowl; whisk in the gravy base. Melt the reserved 2 tablespoons herb butter in a heavy large saucepan over medium heat; add the flour and whisk constantly until the roux is golden brown, about 6 minutes. Gradually add the pan juice-gravy base mixture; increase the heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce the heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season the gravy with salt and pepper and serve with the turkey.
• he GRAVY BASE can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.