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Cook's Note
For thicker gravy, double the amounts of turkey fat, butter, and flour in the gravy part of the recipe.
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
1/2 bunch fresh sage
1/2 cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
1/4 cup all-purpose flour
3 cups turkey pan drippings
1/4 teaspoon balsamic vinegar (optional)
1 tablespoon chopped fresh sage
salt and ground black pepper to taste
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