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If you feel pretty handy with sharp kitchen shears, this technique is no big deal. Just read the instructions twice before you jump into it--and make sure you wipe all counter surfaces with a 10:1 water/bleach solution when you finish. But...there is no shame in asking your butcher to do it for you.
1 12- to 14-pound turkey, giblets reserved
2 bunches fresh whole sage leaves
1 small bunch fresh whole bay leaves
1 bunch fresh whole marjoram leaves
1 bunch fresh parsley leaves, finely chopped
1 bunch fresh rosemary branches
2 bunches fresh thyme branches
4 tablespoons unsalted butter, at room temperature
2 heads garlic, cut crosswise
Coarse salt and pepper
Giblet Gravy Ingredients
Giblets, rinsed well and patted dry
½ cup white wine
¼ cup reserved herbs
½ head reserved garlic
2 tablespoons unsalted butter, at room temperature
4 tablespoons flour
1 14-ounce can chicken stock
2 tablespoons heavy cream
2 hard-boiled eggs, chopped (optional)
¼ cup chopped parsley
Coarse salt and pepper
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1st Keep
 Debra
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