1 10 pound turkey, brined for 24 to 36 hours* 2 cloves garlic 1 teaspoon salt ¾ cup unsalted butter, room temperature ¼ cup chopped mixed herbs, such as sage, parsley, thyme, and chives ½ teaspoon ground black pepper 5 tablespoon all-purpose flour 1 large yellow onion, quartered 2 stalks celery with leaves, cut in large pieces 3 bay leaves 5 cloves garlic, unpeeled 2 cup chicken broth