- 1 turkey, 12-14 pounds, thawed
- 1 Teaspoon salt
- Freshly ground pepper
- 1/2 stick (1/4 cup) plus 3 tablespoons butter, at room temperature
- 4 lemons, 2 thinly sliced, 2 quartered
- 2 small bunches fresh rosemary
- 1/4 Cup olive oil
- 2 large onions, chopped
- 3 ribs celery, with leaves, chopped
- 1 bunch parsley
- 1 Cup water
- 1 1/2 Cup white wine
- 1 Cup low-sodium chicken broth
- 1/4 Cup flour
- 1/3 Cup half-and half, optional
The day before cooking, sprinkle turkey cavity with 1/2 teaspoon of the salt and pepper to taste; wrap in plastic wrap.
Remove turkey from refrigerator; let stand 1 hour.
Heat oven to 450 degrees.
Carefully insert your hand under the skin of the turkey breast, thighs and legs to loosen skin away from meat without tearing skin.
Spread 1/2 stick of the butter under the skin with hands; slip in lemon slices and 5-6 sprigs of the rosemary.
Rub outside of turkey with olive oil; sprinkle with remaining 1/2 teaspoon of the salt and pepper to taste.
Place half of the onion, half of the celery, parsley, lemon wedges and remaining rosemary in the bird cavity.
Scatter remaining onion and celery in bottom of a large roasting pan; place turkey on top.
Roast until it begins to brown, about 45 minutes.
Lower heat to 325 degrees.
Remove roasting pan from the oven; carefully tip pan so cavity juices run into pan.
Move oven rack to bottom rung.
Add 1 cup water and 1/2 cup of the wine to pan.
Roast 2 1/2 hours, basting with pan juices every 30 minutes.
Turkey is done when thermometer registers 165 degrees inserted near thickest part of inner thigh, being careful not to touch bone.
Remove turkey from roasting pan; let stand at least 30 minutes before carving.
Remove vegetables from roasting pan; reserve.
Place roasting pan on stove over medium-high heat; add remaining 1 cup of the wine.
Cook, stirring up browned bits, over medium-high heat, 1 minute.
Pour pan juices into large glass measuring cup or fat separator; spoon off fat.
Add enough broth to juices to measure 4 cups.
Melt remaining 3 tablespoons of the butter in a medium saucepan over medium heat.
Mash reserved vegetables to make about 1/2 cup of puree; whisk into the butter.
Add flour; whisk until golden, about 4 minutes.
Add pan juices; heat to a boil, whisking until smooth.
Reduce heat; simmer until gravy is reduced to desired consistency, about 4 minutes.
Whisk in half-and-half, if desired.
Season to taste.
Carve turkey; serve with gravy.