Herb and Butter Roasted Turkey Parts by Tieghan Gerard of Half Baked Harvest

1 (14-16) pound turkey, cut into pieces
2 sticks (1 cup) salted butter, at room temperature
2 tablespoons fresh chopped sage
2 tablespoons fresh chopped thyme
3 tablespoons fresh parsley
zest of 1 lemon
3 teaspoons salt
1 1/2 teaspoons black pepper
1 piece large of double lined cheesecloth
2 lemons, halved
1 garlic head, tips sliced off
2 yellow onions, quartered
6 cups bone broth
1 cup dry white wine

GRAVY
4 tablespoons salted butter
6 tablespoons all-purpose flour
drippings from the turkey
2 cups broth
1 tablespoon fresh chopped sage
salt and black pepper

1. Ask your butcher to cut the turkey into pieces, breast, thighs, wings, and legs. Remove the turkey from the fridge one hour before roasting and allow to come to room temperature.

2. Preheat the oven to 450° F. Arrange the turkey pieces in a large roasting pan.

3. Make the butter. In a bowl, combine the 1 stick butter, the sage, thyme, parsley, lemon zest, salt and pepper. Gently lift the skin of the turkey pieces by using your fingers and going in between the skin and body of the bird. Rub the herb butter under the skin of the bird, spreading some of the butter on top of the skin as well.

4. Arrange the garlic and onion around the turkey pieces. Melt the remaining 1 stick of butter. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the melted butter, making sure all the cheese cloth has soaked up the butter. Lay the cheesecloth over the turkey. Drizzle any remaining butter over the turkey.

5. Place the roasting pan in the oven and roast for 30 minutes at 450° F. Add the broth and reduce the oven temperature to 400° F. and continue cooking, until the turkey registers 160° F on a meat thermometer.

6. Remove the turkey from the oven and tent with foil. Let rest 15 minutes. Transfer to a cutting board, then slice the meat against the grain.

7. Meanwhile, make the gravy. Strain the liquid from the roasting pan, skimming off most of the fat. Add enough broth to equal about 4 cups total of drippings/broth.

8. Place the roasting pan over two burners and add 1/2 cup wine, scraping up all those brown bits on the bottom of the pan. Once the pan is deglazed, add the butter and once melted, add the flour whisking to combine. Cook stirring constantly, until the mixture is golden, around 5 minutes.

9. Increase heat to medium high and add the remaining 1/2 cup of white wine, whisking as you go to let the wine reduce down. Slowly add reserved broth, stirring constantly, until the mixture is smooth. Stir in the sage and cook, continuing to stir, until the gravy has thickened to your desired thickness, around 8 to 10 minutes. Season to taste with salt and pepper. Serve warm with the turkey.