Herb-Roasted Turkey with Pan Gravy

• 1  (14-lb.) fresh or frozen turkey, thawed, if frozen
• 1 medium onion, chopped
• 2  celery stalks, chopped
• 1  (package) poultry herb blend
• .5 bunch(es) fresh parsley
• 1 teaspoon(s) salt, plus extra to taste
• 1 teaspoon(s) (coarsely ground) black pepper, plus extra to taste
• .5 teaspoon(s) (dried) thyme
• .25 cup(s) flour
• two  can(s) (14-oz.) chicken broth

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Directions

1. Preheat oven to 325ºF. Remove package of giblets from turkey and discard, or use to flavor gravy, if you like. Rinse turkey inside and out with cold water; drain and pat dry.
2. Place onion, celery and fresh herbs inside turkey cavity. Fasten neck skin to back with skewer. With turkey breast side up, lift wings up toward neck, then fold wing tips under back of turkey so they stay in place. Tie legs together with string.
3. Place turkey, breast side up, on a small rack in a large roasting pan and rub all over with salt, pepper and thyme. Tent loosely with foil. Roast about 3 hours and 45 minutes; start checking for doneness during last hour of roasting.
4. To brown turkey, remove foil during last 1 hour and 15 minutes of roasting time and baste occasionally with pan drippings. Turkey is done when a meat thermometer inserted in the thickest part of thigh, next to the body, reads 175ºF to 180ºF and juices run clear when thigh is pierced with knife (breast temperature should be 165ºF to 170ºF). Transfer turkey to large platter; keep warm. Let stand at least 20 minutes while you make the gravy.
5. Pour pan drippings into a measuring cup; let it stand until the fat separates. Spoon 4 Tbsp. fat into roasting pan (discard the rest of the fat). Position pan on the stovetop over medium heat and whisk in flour until golden brown, 1 minute. Gradually add reserved drippings, stirring to loosen browned bits from bottom of pan. Whisk in chicken broth and bring to a boil. Boil, stirring frequently, 5 minutes. Season with salt and pepper to taste.
6. Carve turkey and serve with gravy on the side.

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