World Rent Villas Network

Preheat the oven to 425 F.
In a large bowl, put in the sage leaves, rosemary,thyme,and parsley together.
With large shears, cut along each side of the the backbone of the turkey and save for stock.
Spread flat the turkey with the skin side down,then with a meat cleaver or large knife carefully cut through the entire breast bone of the turkey,making two even sized turkey breast halves with the leg and wing attached.
Rub 2 tablespoons of the salted butter evenly over all parts and under the skin of each turkey half and season it all over with salt and pepper.
Spread the bottom of the roasting pan with 6 tablespoons of the herbs.
Fit each turkey half into the baking pan. Add the garlic and cover with the remaining herbs.
Roast the turkey uncovered on the lower third of the oven for 2 1/2 hours or until an internal temperature of 165 F is reached.
Remove the turkey from the roasting pan and let rest covered for 25 minutes before serving.

Making the gravy
Strain the juices from the roasting pan into a small bowl, pressing the herbs and garlic into the strainer.Put aside and allow the juices to separate.
Dredge the giblets on a large dinner plate in 3 tablespoons of flour.
Melt 2 tablespoons of the butter in the bottom of the roasting pan over medium heat.
Add the giblets and saute for 4 to 5 minutes until golden and put aside.
Melt the remaining butter in the roasting pan over medium heat until bubbly.
Gradually add the remaining flour into the butter and stir slowly until smooth and lightly brown.
Separate the juices from the fat and add only the drippings to the mix, mix for 3 to 4 minutes or until thick and bubbly. Add half the chicken stock into the flour and continue mixing until smooth.
Add the remaining chicken stock and let the gravy reduce and thicken before adding the wine.
Then finely chop the giblets, stir in the cream, giblets.Serve hot.
Makes 4 cups of gravy.