Herb-infused roast perfect for Thanksgiving or any holiday gathering.

 It serves 8–10 people and takes about 3–4 hours total. Ingredients For the Turkey: 1 (12–14 lb) fresh whole turkey, giblets removed and patted dry (pick one up fresh from Chop Shop for the best flavor)

 2 tbsp olive oil or softened butter 1 bunch fresh sage leaves (or 2 tbsp dried) 4 sprigs fresh thyme 4 sprigs fresh rosemary 1 lemon, quartered 1 onion, quartered 4 garlic cloves, smashed Kosher salt and black pepper, to taste

 For the Brine (Optional, but Recommended for Extra Juiciness): 1 gallon water ½ cup kosher salt ½ cup brown sugar 1 tbsp black peppercorns 4 bay leaves 1 orange, sliced For the Pan Gravy: Drippings from the turkey ¼ cup all-purpose flour 2 cups turkey or chicken stock Salt and pepper, to taste Instructions Brine the Turkey (Night Before):

 If brining, combine water, salt, sugar, peppercorns, bay leaves, and orange slices in a large pot. Bring to a boil, stirring until salt and sugar dissolve, then cool completely. Submerge the turkey in the brine (use a brining bag or large cooler). Refrigerate for 8–12 hours.

 Rinse and pat dry before proceeding.  Prep the Turkey: Preheat your oven to 325°F. Place the turkey breast-side up on a rack in a roasting pan. Gently loosen the skin over the breast and thighs, then tuck half the sage, thyme, and rosemary butter under the skin. Stuff the cavity with lemon quarters, onion, garlic, and remaining herbs. Rub the outside with olive oil or butter, then season generously with salt and pepper.

 Roast: Insert a meat thermometer into the thickest part of the thigh (avoiding bone). Roast for 2½–3½ hours, basting every 30 minutes with pan juices. The turkey is done when the thermometer reads 165°F in the thigh and breast. If the skin browns too quickly, tent with foil. Let rest under foil for 20–30 minutes—this keeps it juicy! 

Make the Gravy: While resting, strain pan drippings into a saucepan (discard solids). Whisk in flour over medium heat to make a roux, cooking for 1–2 minutes. Slowly add stock, whisking until thickened (about 5 minutes). Season to taste.

 For extra Chop Shop flair, stir in a splash of your favorite dry white wine. Tips from the Chop Shop Source your turkey fresh—never frozen—for superior texture and taste. Pair with your shop’s seasonal sides like roasted Brussels sprouts or cranberry relish. Leftovers? Shred for sandwiches with our house-made aioli.