• Preheat the oven to 325℉ and get started on the prep work!

To make the herb and spice butter:

• Add all ingredients for herb and spice butter to a small bowl.
• Mash it into a paste with a fork. Then, set aside until ready to use.

To prep and stuff the bird:

• Rinse the turkey and pat it dry as best as you can! Move the turkey to a large cutting board and remove the neck, giblets, and heart from the cavity. Set aside for now.
• Gently loosen the skin over the breasts. Using your hands, scoop some of the herb and spice butter and gently push it under that skin. You'll use about a quarter of the paste here.
• Next, take all of the ingredients for the cavity and stuff it up inside the turkey. Whatever doesn't fit, will go into the pan for roasting.
• Once the cavity is filled, make two small holes in the skin on both sides of the turkey. Cross the legs and tuck the ends into the holes. Alternatively, you can use twine for this.
• Tuck the wings back and underneath the turkey, so they don't burn while roasting, then carefully move it onto the rack in the roasting pan.

To rub the turkey and prepare the pan:

• Using a silicone brush, liberally brush the rest of the herb and spice butter all over the top, bottom, and sides of the bird!
• Pour the chicken broth into the pan and scatter all of the herbs, fruit, and veggies for roasting around it. You can leave the herbs whole, no need to chop those up.

Now it's finally time to roast our turkey and make our stock!

• Add the turkey to the oven and plan to bake for 3-4 hours. While it's baking, let's get started on our stock!
• In a stockpot, add the neck, giblets, and heart, then cover with water.
• Toss in the thyme, sage, salt, crushed garlic, and garlic powder. Stir to combine.
• On medium-high heat, bring to a boil, then reduce heat to medium-low and simmer for about an hour.
• Remove stock from the stove, strain it, and set aside to cool slightly.
• Refrigerate in an airtight container until ready to use. Discard neck, giblets, herbs, and garlic or reserve for another use if you desire. You can mince some of it up and incorporate it into your gravy if you want!

As the turkey bakes:

• You'll want to baste the turkey with its own juices every 45 minutes during the baking process. If it starts getting dark, loosely tent the turkey with aluminum foil.
• Turkey is done when it has reached 165℉ in the thickest part of the thigh.
• When it's done, it's very important to let it rest for 20-45 minutes before carving! This helps to keep those juices in there!
• Move it to a cutting board to let it hang out for a while and in the meantime, let's get started on our gravy!

To make the gravy:

• Dump all of the drippings from the roasting pan into a bowl or measuring cup. As it cools, the fat will float to the top.
• Scoop those chunks out and any fat from the roasting pan and add to a large skillet on medium heat. If you don't have enough fat, you can use some butter to get to the 3 tbsp.
• Once it's melted, whisk in the flour, stirring constantly to make a roux. Keep whisking and allow that raw flour to cook for 2-3 minutes.
• Slowly pour in the homemade turkey stock, stirring constantly.
• Turn heat to medium-low and slowly pour in the rest of those drippings, the Worcestershire, herbs, pepper, and heavy cream.
• Keep whisking until smooth and allow to simmer for about 3-5 minutes more to thicken until you get to a gravy consistency!
• Remove from heat immediately and add to a small bowl or gravy boat.

To serve garlic herb roasted turkey:

• Using a sharp chef knife, carefully carve the turkey, starting along the breastbone.
• Serve garlic herb roasted turkey with fresh gravy and garnish with parsley, if desired! Enjoy with creamy mashed potatoes, green bean casserole, and whatever other fixings you like!