Method

To roast turkey:

1. Preheat oven to 350°F. Mix first 4 ingredients in medium bowl. Season butter mixture to taste with salt and pepper.

2. Beginning at neck end of turkey and using your fingers, carefully make pocket between flesh and skin of turkey breasts. Gently slide all but 1 tablespoon of butter mixture into pocket under skin and spread butter to cover turkey breasts. Slide orange slices under skin and over breasts. Stuff main turkey cavity with garlic halves, thyme sprigs and a fourth of onions, carrots and celery. Truss turkey and spread reserved 1 tablespoon of butter mixture over turkey. Sprinkle with salt and pepper.

3. Place reserved turkey neck and remaining onions, carrots and celery in heavy large roasting pan. Pour 1 cup of broth over vegetables. Place turkey on top of vegetables and cover breasts with foil.

4. Roast turkey for 2 1/2 hours. Remove foil covering from turkey breasts and add remaining 1 cup of broth to pan. Continue roasting until instant-read meat thermometer inserted into thigh registers 165°F, about another 30 minutes. Transfer turkey to platter and rest for 30 minutes; reserve pan juices. Remember that turkey will continue to cook and internal temperature will continue to rise to proper temperature as it rests, so don’t overcook it.

Meanwhile, to make gravy:

1. Strain accumulated pan juices from roasting pan into bowl. Spoon off fat that rises to top of juices. You should have about 5 cups of juices remaining; add more turkey stock to accumulated juices, if necessary, to equal 5 cups total.

2. Melt butter in heavy large saucepan over medium heat. Add flour and stir for 2 minutes. Whisk in pan juices and thyme, and bring to simmer over medium-high heat.

3. Reduce heat to medium-low and simmer until gravy thickens enough to coat back of spoon lightly, about 15 minutes. Stir in lemon juice and season gravy to taste with salt and pepper. Discard thyme stems.

To serve:

1. Carve turkey and serve with gravy.