Preheat oven to 450 degrees F. Mince 2 cloves garlic. In a medium bowl, combine 1/2 cup butter, garlic, thyme, and parsley. Season with salt and pepper and mash mixture with a fork to combine.

To a roasting pan, add onions, celery, apples, herb sprigs, and remaining 2 cloves garlic. Add 1/2 cup broth. Season with salt and pepper.

Place turkey, breast-side down, on a clean work surface. Using poultry shears, start at the tail end and cut along both sides of the backbone. Discard the backbone. Flip the turkey over, breast-side up. With your hands, press down on the breastbone until the turkey is lying as flat as possible. Tuck the wing tips behind the breasts and rotate the legs inward so the tips of the drumsticks point away from the breasts. Season all over with salt and pepper.

Using your hands, separate the turkey skin from the breast and leg meat. Rub 6 tablespoons garlic-herb butter under the skin. Rub remaining 2 tablespoons on the turkey skin. Place turkey, skin-side up, in the roasting pan.

Roast 1 1/2 to 2 hours (depending on size of turkey, about 9 to 10 minutes per pound), until an instant-read thermometer inserted into thickest part of turkey thigh reads 165 degrees F. Transfer turkey to a serving platter. Tent with foil and let rest 20 to 30 minutes.

Using a slotted spoon, discard the vegetables, apples, and herbs from the roasting pan. Carefully pour the pan juices into a fat separator or strainer. Let stand 10 minutes. Pour the juices into a liquid measuring cup and add remaining 2 cups broth to equal about 3 cups liquid.

In a medium saucepan, melt remaining 1/4 cup butter on medium. Whisk in flour and cook 2 to 3 minutes, until golden-brown. Whisk in liquid in a slow, steady stream. Bring to a boil, then reduce to a simmer. Cook until thickened, whisking frequently, 6 to 8 minutes. Season with salt and pepper. Slice turkey and serve with gravy.

Hannaford fresh Magazine, October November 2023