Tuscan Roast Turkey

Remove giblets from turkey's cavity, rinse cavity and pat dry, set aside.

Season turkey inside and out with kosher salt.

Mix Tuscan Herb Paste with crushed fennel seeds and celery salt.

Starting at the neck of the bird, slip your hand between the meat and the skin to loosen.

Rub half the paste mix under skin, and rub remaining paste inside the cavity and over the rest of the turkey.

Place two-thirds of the chopped onion and fennel stalks inside cavity. Truss bird.

Place turkey in a roasting pan.

Roast at 400°F for 30 minutes.

Reduce temperature to 325°F and continue cooking the turkey to an internal temperature of 160°F, approximately 2 1/2 to 3 hours.

Baste turkey often during cooking with juices from pan.

If turkey begins to over brown, cover it loosely with aluminum foil.

As turkey roasts, simmer giblets (neck, heart and gizzard), the other one-third of the fennel stalk, onion mix and diced celery in 1 quart chicken stock until tender, approximately 1 1/2 hours.

When turkey is done, remove from roasting pan and set aside to rest.

Degrease roasting pan, reserving ounces of fat to make a roux.

Deglaze pan with a small amount of chicken stock.

Transfer stock to a saucepot, and add remaining stock and broth from giblets.

Bring to a simmer and degrease.

Make a blond roux with reserved fat and flour.

Add roux to the liquid, whisking well to prevent lumps.

Simmer 15 minutes.

Strain gravy through fine-meshed strainer.

Adjust seasoning to your taste.