3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh parsley plus 3 whole sprigs
2 tablespoons chopped fresh sage plus 3 whole sprigs
2 tablespoons chopped fresh thyme plus 3 whole sprigs
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper

1 15- to 16-pound turkey, rinsed, patted dry
1 1/2 pounds shallots, peeled, halved lengthwise through root end

3 cups (or more) canned low-salt chicken broth

1 cup dry white wine

2 tablespoons all purpose flour
herb, turkey, shallot

Turkey
3 gallons water
1 3-pound box coarse kosher salt
1/2 cup whole black peppercorns
1/3 cup fresh thyme sprigs
1/3 cup fresh marjoram sprigs
1/3 cup fresh sage sprigs
12 Turkish bay leaves
1 13-pound turkey

1/2 cup butter, room temperature pear gravy
1/4 cup (1/2 stick) butter
1/2 cup all purpose flour
2 cups low-salt chicken broth
1 cup pear juice
2 tablespoons dark rum
3 tablespoons chopped fresh marjoram
herb, brined, turkey

Turkey
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh sage leaves
1/2 cup fresh rosemary leaves
1/2 cup fresh thyme leaves
22 medium garlic cloves (about 3 heads)
1 (10- to 12-pound) turkey, preferably organic or free-range
1 large or 2 medium onions, sliced into thin rings
2 tablespoons plus 1 teaspoon grapeseed oil

Roasted-garlic gravy
1 head garlic, end cut off, brushed with olive oil and wrapped in aluminum foil
3 1/2 cups (28 ounces) low-sodium chicken broth, preferably organic
1/4 cup all-purpose flour
herb, rubbed, turkey