1 whole turkey, giblets removed (about 10 - 12 lbs.)
2 Tbsp. fresh herbs, chopped (equal parts rosemary, sage, thyme and parsley)
6 oz. butter
1 clove garlic
salt and freshly ground pepper
3/4 c. white wine
1/2 c. all-purpose flour
4 c. chicken stock
For the turkey:
Preheat the oven to 350°F/180°C.
Rinse and dry the turkey and place on rack in roasting pan.
Combine herbs, butter and garlic. Rub the butter under and over the turkey skin. Cut the lemons in half and squeeze the juice over the turkey. Place the lemons in the cavity of the turkey. Season the turkey with salt and pepper.
Roast in the oven, basting every 30 minutes, for 3 1/2 to 4 hours or until a meat thermometer inserted in the turkey thigh registers at 165°F. When the turkey reaches 165°F, remove from the oven and allow to rest for 15 - 20 minutes before carving.
For the gravy:
Transfer the turkey drippings from the roasting pan into a bowl. Skim off the fat from the drippings and reserve both. Add flour to the reserved fat and form a paste.
Place roasting pan on stove top and turn heat to medium. Deglaze the pan with the white wine, scraping the bottom of the roaster to capture the caramelized bits and reduce the liquid until almost dry.
Add 1/2 cup of the roux (fat & flour mixture) and whisk to combine. Add the turkey drippings and 3 c. of stock and whisk well. Bring to a boil. Add more roux if mixture is too thin or more stock if it's too thick. Once you have the desired consistency, season with salt and pepper.