• 1 (14-16) pound turkey, giblets and neck removed, patted dry
• 2 sticks (1 cup) unsalted butter, at room temperature
• 2 tablespoons fresh sage, plus more for stuffing the bird
• 2 tablespoons fresh thyme, plus more for stuffing the bird
• 3 tablespoons fresh parsley
• zest of 1 lemon
• 3 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 1 piece large of double lined cheesecloth
• 2 lemons, halved
• 1 garlic head, tips sliced off
• 1 onion, halved
• 7-8 cups low sodium chicken or turkey broth

WHITE WINE PAN GRAVY

• 1 cup white wine
• 4 tablespoons salted butter
• 6 tablespoons all-purpose flour
• drippings from the turkey
• 2-3 cups low sodium chicken or turkey broth, as needed  {more}

And of course, we can all use a recipe for homemade mashed potatoes – oh go on, indulge…

{photo source here}