I have to say, I've looked at this recipe for 4 years and was afraid to try it. This year was the year and boy was my turkey fantastic! The gravy was the best I've ever made. The broth and butter poured over the turkey every 1/2 hour created a wonderful deep dark gravy by creating those dark brown intense flavor bits that are an imperative for great gravy. When the turkey was done I used my fat separater to extract all that butter and used it for the roux along with the left over herb butter. The herb butter combo left the breast meat moist. I spread it on the turkey the nite before and refrigerated the bird uncovered. The salt in the butter spread helped to pull the moisture to the surface. Then, when the bird hit the 425 degree oven that temp helped to crisp the skin and it trapped all that moisture in the meat . Combining this with the constant bathing with broth produced a very flavorful and MOIST bird. I roasted it unstuffed so it finished about 30 min. early. The herbs in the cavity helped to flavor the bird from the inside to the outside. All in all, it was my best bird yet and I've been cooking them for over 30 years! Thanks Tom!!!