TURKEY
1 (12-lb.) turkey
1/2 cup fresh basil leaves
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup chopped onion
1/3 cup chopped carrots
1/3 cup chopped celery

GRAVY
1/2 cup bread flour
6 cups reduced-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Heat oven to 350°F. Loosen turkey skin from breast at neck by hand or with rubber spatula. Slide basil leaves between skin and breast meat.

2. Brush turkey with oil; sprinkle with salt and pepper. Place in roasting pan. Loosely cover breast area with foil. Bake 1 hour or until legs are light brown.

3. Remove turkey from oven. Make an incision between breast and leg down to backbone. Place onion, carrots and celery around turkey in roasting pan; bake 1 1/2 hours. Remove foil; bake an additional 30 to 45 minutes or until internal temperature reaches 180°F.

4. Place turkey on cutting board; cover loosely with foil. Let stand 20 minutes before carving. Meanwhile, place roasting pan on stovetop over medium heat; cook and stir 2 minutes to reduce drippings. (There should be about 1/2 cup fat. If less, add melted butter or vegetable oil to equal 1/2 cup. If more, remove excess.) Whisk in flour; cook 3 to 4 minutes or until well-blended and pale brown, stirring constantly. Whisk in broth, salt and pepper; simmer 6 to 10 minutes or until slightly thickened, stirring frequently. Strain.