Roast Turkey with Sage Garlic Butter

Time: 2 3/4 to 3 3/4 hours, plus overnight until cooked in brine. To make the bird moist and fragrant, first brush it with brine, and then rub butter with herbs into the skin.
Prepare the brine: Boil 1 liter of water and salt in a saucepan large enough to hold the turkey, stirring until the salt is dissolved. Add 2 tablespoons. Cover with cold water and let cool to room temperature. Meanwhile, remove the turkey legs and discard. Remove the neck, tail and giblets and leave for broth if desired. Remove and discard any lumps of fat. Rinse the bird inside and out. Dip the turkey in the brine. If the breast is not submerged in water, add more brine, cool and add. Refrigerate under the lid for at least 12 hours.Prepare the butter: In a food processor, whisk together the butter, sage, and garlic until smooth.Preheat the oven to 350 degrees. Remove the turkey from the brine, rinse and dry. Place the turkey on a 12-by-17-inch V-shaped rack. baking dish (large enough for the turkey to fit inside the side).Slide your fingers between the skin and flesh of the bird, turning the bird over to form pockets on the breast, back and legs. Still using your fingers, pour about 1 tablespoon of sage oil into portions under the skin in all the recesses. Place the bird breast-up on a wire rack.Bake the turkey, drizzling the sauce occasionally, until a meat thermometer inserted directly into the thickest part of the breast to the bone shows 160 °, 2 to 3 hours. Transfer the turkey to a platter and cover with foil. Leave it in a warm place for 15-30 minutes, then cut it up.Meanwhile, prepare the gravy: Pour the fillings into a clear measuring cup, using a flat spatula to scrape off any browning bits that stick to the pan. Remove the fat from the filling, leave 1/4 cup of fat, and discard the rest. Measure out portions; add hot water if necessary to make 1 cup.In a large skillet, heat the remaining fat over medium-high heat. Add the flour and cook, whisking constantly, until golden brown, about 5 minutes. Add the fillings, whisking until smooth. Whisk in about 1/2 cup of stock at a time, letting the mixture simmer between additions. Add the sage.Preparation: Refrigerate the sage-garlic oil under the lid for 4 days; bring to room temperature when it is ready to use.Note: A nutritional analysis is provided for each serving.