Olive oil and dried spices from your pantry flavor this roasted turkey. Roasting garlic at the same time as the turkey transforms gravy from simple to sublime.

Active time: 40 mins; Total time: 3 hours 15 mins

Storage Notes: Refrigerate leftover gravy and turkey separately for up to 3 days. Bring leftover gravy to a rolling boil before serving.

Tested size: 12-15 servings

Ingredients:

For the turkey and garlic

• 1/4 cup plus 1 teaspoon extra-virgin olive oil, divided
• 1 tablespoon plus 1/2 teaspoon fine salt
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried rubbed sage
• 2 teaspoons freshly ground black pepper
• One (15-pound) turkey, neck and giblets removed and reserved for another use
• 1 head garlic
• 1 cup water, plus more as needed

For the gravy

• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1 cup strained, defatted turkey drippings (may substitute 1 cup of stock)
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon fine salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 cups no-salt-added or reduced-sodium chicken or turkey stock, plus more as needed (see above)

Directions:

Make the turkey and roast the garlic: In a small bowl, whisk together 1/4 cup of the oil, the salt, garlic powder, thyme, sage and pepper until combined. Place a rack on a large, rimmed baking sheet. Pat the turkey dry with towels, transfer it to the prepared baking sheet and tuck in the wing tips, if desired.

Rub the turkey all over with the oil-and-spice mixture, making sure to get some in the cavity of the bird. Position the turkey breast side up on the baking sheet and let the turkey sit at room temperature for 30 minutes. Meanwhile, position a rack in the lower third of the oven (remove the upper racks) and preheat to 350 degrees.

Trim the top of the head of garlic, through the tops of the cloves. Place in a square of foil, drizzle with the remaining 1 teaspoon of olive oil and wrap the garlic in the foil. Place the garlic in a corner of the baking sheet with the turkey.

Transfer the turkey to the oven, pour the water in the baking sheet, being careful not to pour it directly on the turkey or spill it, and roast the turkey for about 2 hours 30 minutes, adding more water to the pan if it ever gets dry, until an instant-read thermometer inserted into the thickest part of thigh away from the bone registers 165 degrees and the skin is crisp and nicely browned. (If it begins to look too dark, you can partially tent the bird with foil.) Let the turkey rest for about 30 minutes before carving. Set aside the roasted garlic; strain the juices from the baking sheet through a fine mesh strainer and reserve for the gravy.

Make the gravy: While the turkey is resting, in a medium saucepan over medium heat, melt the butter until it starts to foam. Whisk in the flour to form a smooth paste and cook, whisking occasionally, until it turns the color of toffee, 17 to 20 minutes. Squeeze in the roasted garlic cloves and add the turkey drippings, sage, salt and pepper, and whisk until smooth. Add the chicken or turkey stock, increase the heat to medium-high, bring it to a simmer and cook, stirring regularly until thickened, about 2 minutes. Remove from the heat, taste, and season with more salt and pepper, as desired.

Carve the turkey and serve with the warm gravy on the side.