Turkey with Rosemary Port Gravy | Blue Flame Kitchen

Ingredients

• 1 cup chopped celery (1 inch)*
• 1 cup chopped onion (1 inch)*
• 1/2 cup chopped carrot (1 inch)*
• 5 cloves garlic, peeled*
• 4 sprigs fresh rosemary*
• 4 sprigs fresh thyme*
• 3 bay leaves*
• 1 tbsp black peppercorns*
• 1 tbsp summer savory, crumbled*
• 10 lb (4.5 kg) frozen turkey, thawed or fresh turkey
• 2 bottles (341 mL each) beer*
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1 cup port
• 2 tbsp liquid honey
• 2 tbsp chopped fresh sage or 2 tsp dried sage, crumbled
• 1 tbsp chopped fresh thyme or 1 tsp dried thyme, crumbled
• 1 tsp grated lemon peel
• 1/2 cup salted butter, chilled and cubed