Festive Cakes

TRADITIONAL ROASTED TURKEY

MAKES 10 TO 12 SERVINGS

Try whisking some of the roasted garlic into the gravy for an extra layer of flavor.

1 (10- to 12-pound) turkey, thawed and giblets removed
3¾ cups chicken broth or stock, divided
2 medium carrots, halved lengthwise and divided
2 medium yellow onions, cut into wedges and divided
3 celery stalks, halved crosswise and divided
2 tablespoons vegetable oil
2½ teaspoons kosher salt, divided
1¼ teaspoons ground black pepper, divided
4 sprigs fresh sage
4 sprigs fresh rosemary
4 sprigs fresh thyme
5 tablespoons all-purpose flour
1 teaspoon distilled white vinegar
Garnish: fresh sage, fresh thyme, fresh rosemary, roasted garlic (see Kitchen Tip)

1. Preheat oven to 425°. Spray rack of a roasting pan with cooking spray. Place rack in pan.

2. Pat turkey dry with paper towels. Pour ½ cup broth in prepared pan; add carrot, half of onion, and half of celery. Place turkey on prepared rack. Rub turkey with oil, and sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Stuff turkey cavity with sage, rosemary, thyme, remaining onion, and remaining celery. Tie legs together with kitchen twine. Loosely cover with foil.

3. Bake for 30 minutes. Reduce oven temperature to 325°. Uncover and bake until a meat thermometer inserted in thickest portion registers 165°, about 2 hours and 15 minutes more, adding up to ¾ cup broth to pan to keep drippings from scorching. Loosely cover with foil to prevent excess browning, if necessary.

4. Remove from oven, and let stand for 20 minutes. Discard onion, carrot, and celery. Pour ½ cup broth into pan; scrape any browned bits from bottom of pan. Strain pan drippings through a fine-mesh sieve into a 1-quart measuring cup; add enough remaining broth to drippings to equal 2½ cups. Let stand for 5 minutes; skim fat from broth mixture.

In a medium saucepan, place flour; whisk in drippings, vinegar, and remaining ¼ teaspoon pepper. Bring to a simmer over