Roast Herbed Turkey with Herbed Pan Sauce Recipe

Preheat oven to 325 degrees F. In a small bowl, stir together butter and chopped herbs. Set aside.
Remove neck and giblets from body and neck cavities of turkey. Drain juices and dry turkey with paper towels. Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in shallow roasting pan. Sprinkle inside and out with salt and pepper. Stuff whole herb sprigs into turkey cavity.
Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub herb butter over breast meat under skin. Spray turkey with cooking spray to ensure a golden, crisp skin. Roast turkey, uncovered, 3 to 3-1/2 hours or until thigh is 180 degrees F on a meat thermometer. Cover breast and top of drumsticks with foil after 2 hours to prevent overcooking. When done, Remove turkey to serving platter and tent with foil to keep warm. Let stand 15 minutes before carving.
Meanwhile, make the pan sauce. Pour chicken broth into roasting pan and place over heat. Heat to boiling, scraping up any browned bits. Strain into bowl. Skim excess fat from broth if desired.
Melt butter in medium saucepan over medium heat. Add flour, herbs and pepper stirring until smooth. Remove from heat. Gradually whisk in broth. Return to heat and cook, stirring until mixture comes to a boil. Cook 3 to 4 minutes or until thickened.