TOM COLICCIO'S HERB BUTTER TURKEY

Steps:

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