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Ingredients

• 1 turkey, 12 to 14 lb., neck and giblets removed
  ;and reserved
• Salt and freshly ground pepper, to taste
• 6 garlic cloves, minced
• 1/4 cup minced shallots or green onions,
  ;including tender green tops
• 1/3 cup minced fresh flat-leaf parsley, plus 2
  ;sprigs for stock
• 3 Tbs. minced fresh oregano
• 3 Tbs. minced fresh rosemary
• 3 Tbs. Dijon mustard
• 3 Tbs. fresh lemon juice
• 3 Tbs. extra-virgin olive oil
• 1 yellow onion, stuck with 2 whole cloves
• 1/4 cup celery leaves
• 1 to 2 Tbs. unsalted butter, melted

• 1 cup Chardonnay or other dry white wine
• 1/4 cup cornstarch stirred into 1/4 cup water
  
• Rosemary sprigs for garnish
• 4 lemons, halved

Description

A Butterflied Turkey Makes A Handsome Presentation, Especially When Wreathed With Rosemary Sprigs And Lemons. Fresh Herbs And Garlic, Rubbed Both Under And Over The Skin, Infuse The Bird With Flavor. The Chardonnay Gravy Picks Up The Subtle Herbal Flavors

Williams-Sonoma