The Perfect Oven-Baked Turkey for New Year's

Ingredients:

• 1 chilled (5 kg) whole turkey (see Note)
• 2 medium onions, quartered; 2 cups diced onion (about 2 onions)
• 4 chopped celery stalks
• 4 carrots, peeled and chopped
• 1 bunch of fresh sage
• 1 bunch of fresh rosemary
• 1 bunch of fresh thyme
• 1 bunch of fresh savory leaves
• 0.5 cup softened butter,
• 0.5 cups of water
• 1 cup heavy cream
• 3 tbsp. flour
• Special equipment: a baking sheet with a wire rack and a tight-fitting lid; a kitchen syringe pump for extracting juices; an electronic meat thermometer

Preparation:

1. Remove the center oven rack and preheat the oven to 160°C.
2. Place the chopped onion, celery, and carrots in the bottom of a baking dish. Pick the leaves off a few stems of the herbs and add them to the vegetables. Place a rack on top and set aside.
3. Pat the turkey dry with paper towels. Sprinkle the cavity with coarse salt (about 2 tablespoons). Place the onion quarters and remaining herbs in the cavity. Cover the wing tips with foil and tie the turkey tightly.
4. Rub the turkey with softened butter. Place the bird breast-side up on a baking dish. Cover and place the turkey in the oven. Roast for 1.5 hours, then begin basting the bird with the pan juices every hour. Roast until a thermometer inserted into the thickest part of the thigh registers 165°F (71°C), about 3 hours. Remove the lid and preheat the oven to 400°F (200°C). Roast for 20-25 minutes, until the skin is golden and a thermometer inserted into the thigh registers 175°F (79°C). Remove the turkey and let it rest in a warm place for 20 minutes.
5. Place the baking dish over medium heat and add 0.5 cups of water. Scrape up any bits stuck to the bottom of the pan with a wooden spatula. Using a kitchen juice separator, strain the liquid into a medium saucepan. Place the saucepan over medium heat.
6. In a small bowl, mix the cream and flour until a smooth paste forms. Add 0.5 cups of the hot liquid from the pan and stir. Pour the cream mixture into the saucepan and stir. Cook for about 2-3 minutes and reduce the heat to medium-low. Simmer for 15 minutes. Season with salt and pepper to taste.
7. Carve the turkey and serve with gravy.
   
   
   Note
   
   It's best to choose chilled turkey (not frozen) as it has a higher nutritional content than frozen turkey, and it will be juicier after roasting. Remove the giblets and neck from the turkey, rinse, and set aside for gravy. To truss the turkey, tie the legs tightly with a long piece of kitchen string. Use the remaining ends of the string to tie the wings tightly to the turkey, then tie the string tightly at the neck to keep the turkey compact. After roasting, the turkey needs to rest to allow all the juices to redistribute, resulting in a juicier meat.