Serves 10

12 tablespoons (11/2 sticks) unsalted butter, softened

1/4 cup packed fresh flat-leaf parsley leaves, chopped, plus 4 whole sprigs

1 large sprig fresh rosemary, leaves chopped, plus 2 whole sprigs

1 tablespoon chopped fresh thyme, plus 4 whole sprigs

15 leaves fresh sage, chopped, plus 3 whole leaves

3/4 teaspoon kosher salt, plus more for the turkey

1/2 teaspoon freshly ground black pepper, plus more for the turkey

1 15-pound turkey

1 lemon, quartered

8 shallots, peeled and halved

1 head garlic, cloves separated and peeled

4 cups low-sodium chicken broth or stock

2/3 cup dry white wine

3 tablespoons all-purpose flour

1. In a small bowl, combine the butter, chopped parsley, chopped rosemary, chopped thyme, chopped sage, salt, and pepper, and mix well.

2. Position a rack in the bottom third of the oven and preheat the oven to 450 F. Sprinkle the main cavity of the turkey with salt and pepper. Place the whole sprigs of parsley, rosemary and thyme and the sage leaves into the cavity. Add the lemon, 4 shallot halves and half of the garlic cloves.

3. Starting at the neck end, carefully slide a hand between the skin and the breast meat to loosen the skin. Spread 3 tablespoons of the herb butter over the breast meat under the skin. Tuck the wing tips under the skin, and tie the legs together to hold the shape. Season the turkey generously all over with salt and pepper.

4. Place the turkey on a wire rack set in a large roasting pan. Rub 4 tablespoons of the herb butter over the turkey. Roast about 30minutes, until golden brown, and reduce the heat to 350 F. Baste the turkey with 1/2 cup of the broth. Cover only the breast area with a sheet of heavy-duty aluminum foil. Scatter the remaining shallots and garlic cloves in the pan around the turkey.

5. Continue to roast the turkey for about 11/2 hours, basting with 1/2 cup of broth every 30 minutes. Remove the foil from the turkey breast. Continue to roast the turkey, basting with pan juices every 20 minutes, about 1 hour longer, until it’s golden brown and a thermometer inserted into the thickest part of the thigh registers 165 F. Transfer the turkey to a platter and brush with 1 tablespoon of the herb butter. Tent it loosely with foil and let it rest for 20 minutes before carving.

6. Using a slotted spoon, transfer the shallots and garlic from the roasting pan to a plate. Transfer the pan juices to a medium bowl, then skim off and discard the fat. Set the pan over two burners on medium-high heat. Deglaze the pan with the wine and 1 cup of chicken broth, scraping up any browned bits. Bring the sauce to a boil, reduce the heat to medium, and cook until it’s reduced by half, about 4minutes. Pour the sauce into a large measuring glass. Add the degreased pan juices, and broth, if necessary, to equal 3 cups of liquid.

7. Blend the flour into the remaining herb butter until combined. Pour the broth mixture into a medium saucepan and bring to a boil. Gradually whisk in the herb-butter mixture. Add any accumulated juices from the turkey platter and boil until the gravy thickens enough to coat a spoon, whisking occasionally, about 6 minutes. Add the remaining shallots and garlic to the gravy and simmer for 1 minute. Taste and adjust the seasonings, if necessary. Serve the turkey with the gravy.

Makes one 9-inch pie

1 recipe Plain Pie Pastry

Raisin Filling

2/3 cup raisins

6 tablespoons water

1/2 teaspoon lemon juice

1/4 cup light corn syrup

11/2 teaspoons all-purpose flour

11/2 teaspoons sugar

2 apples (preferably a tart variety)

1/4 cup brown sugar

1/2 cup sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

11/2 teaspoons cornstarch

Icing
1 cup confectioners’ sugar
2 tablespoons water
1 tablespoon butter, softened

To make the raisin filling, combine the raisins, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower the heat to medium-low and cook, stirring occasionally until the raisins are plump, about 15 minutes.

Separately, combine the corn syrup, flour and sugar and mix well, then add to the raisins and continue cooking, stirring occasionally, until thick and syrupy, about 10 minutes. Remove from the heat and cool until the mixture is just warm, about 10 to 15 minutes.

Preheat the oven to 400 F. Line a 9-inch pie plate with 1 rolled-out crust.

Peel the apples, cut them into thin wedges, and put them in a large bowl. Separately, combine the sugars, cinnamon, nutmeg, and cornstarch, then add to the apples and gently stir until evenly mixed.
Spread the apple mixture in the crust in an even layer, then spread the raisin filling evenly over the apples. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a steam vent in the center.

Bake for 40 to 50 minutes, until golden brown. Cool on a wire rack for 1 to 2 hours, until completely cool.

To make the icing, combine the sugar and water and mix well. Add the butter and mix until smooth. Brush over the top of the cooled pie before serving.