1 turkey (15 lb/6.75 kg)
1 onion, quartered
2 stalks celery, cut in chunks
2 tsp (10 mL) dried sage
1 tsp (5 mL) dried marjoram
1/4 cup (50 mL) butter, melted
1/2 tsp (2 mL) pepper
2 cups (500 mL) chicken stock or vegetable cooking water (approx)
1/3 cup (75 mL) all-purpose flour
1/2 tsp (2 mL) dried marjoram
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) white wine vinegar
Remove giblets and neck from turkey; reserve for stock or gravy. Rinse turkey under cold water; pat dry inside and out. Place onion, celery and half each of the sage and marjoram in cavity. Tuck legs under band of skin or tie together with kitchen string. Fold skin over neck cavity; skewer to back. Twist wings under back. Place, breast side up, on greased rack in roasting pan. Combine butter, pepper and remaining sage and marjoram; brush over turkey. (Can be prepared to this point, loosely covered with plastic wrap and refrigerated for up to 24 hours.)
Roast turkey in 325°F (160°C) oven, basting with pan drippings every 30 minutes, for 3-1/2 hours or until meat thermometer inserted in thigh registers 170°F (77°C) and juices run clear when turkey is pierced. Transfer to cutting board. Tent with foil; let stand for 30 minutes before carving.
Meanwhile, pour pan drippings into gravy strainer or large measuring cup; skim off fat, reserving 1/4 cup (50 mL). Add enough of the stock to make 3 cups (750 mL) liquid.
Pour reserved fat back into roasting pan. Using wooden spoon, stir in flour, marjoram and pepper; stir over medium heat for 1 minute. Gradually whisk in stock mixture and vinegar; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer, stirring often, for 10 minutes or until thickened. Strain into warmed gravy boat.