- 18 lbs turkey
- 1 head garlic, halved horizontally
- 1 medium onion, quartered
- 20 sage sprigs
- 20 fresh thyme sprigs
- 20 parsley sprigs
- 2 tablespoons salt
- 3 tablespoons freshly ground black pepper
- 3 cups rich turkey stock
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 tablespoons maple syrup
- Preheat the oven to 350° C. Rinse the turkey inside and out with and pat dry. Trim the neck skin. Stuff the turkey with the garlic, onion and sage, thyme, and parsley sprigs. Season the inside and the outside with salt and pepper.
- Transfer the turkey to a large, lightly oiled roasting pan and roast it for about 3 hours, or until an instant-read thermometer inserted in a thigh registers 175° C.
- Cover the turkey with foil if the skin begins to look very brown. Transfer the turkey to a cutting board and let rest for 30 minutes.
- Meanwhile, pour the pan juices into a heatproof bowl and skim off the fat.
- Set the roasting pan over 2 burners on high heat until sizzling.
- Add 1 cup of the rich turkey stock and bring to a boil, scraping up any browned bits stuck to the bottom and side of the pan.
- Add to the pan juices in the bowl. In a medium saucepan, melt the butter. Add the flour and cook over moderately high heat for 1 minute.
- Add the pan juices and remaining 2 cups of turkey stock to the saucepan and cook while whisking, until the gravy is thickened and no floury taste remains, about 5 minutes.
- Stir in the maple syrup and season with salt and pepper. Strain the gravy into a gravy boat. Carve the turkey and serve with the gravy.