Turkey with rosemary and gravy

Ingredients:

Turkey

• 1 turkey weighing 4.5 - 5.5 kg.
• 165 g unsalted butter at room temperature
• 1 tbsp finely chopped fresh rosemary leaves + 2 sprigs rosemary
• 2 lemons, cut into 4 pieces

Gravy

• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 1 medium onion, chopped
• 1 tbsp finely chopped fresh sage
• 2 tsp finely chopped fresh rosemary
• 0.5 cups Marsala or dry sherry
• 1/4 tbsp. + 2 tbsp. l. flour
• 4 cups lightly salted chicken broth
• 2 tablespoons unsalted butter at room temperature
• Juice of a quarter of a lemon

Preparation:

1. Let the turkey sit at room temperature for about 1 hour.
2. Preheat oven to 200°C.
3. Remove the turkey neck and giblets from the bag and set aside. Trim off any fatty bits near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and generously season with salt and pepper inside and out.
4. Mix butter with chopped rosemary. Carefully separate the skin from the turkey breast and push half of the butter mixture under the skin over the breast meat. Rub the remaining butter all over the bird's skin. Place lemons and rosemary sprigs in the cavity. Tie the legs together with twine. Tuck the wings under the turkey and place the turkey, breast-side up, on the rack in a roasting pan.
5. Roast until the turkey is just beginning to brown, about 25 minutes. Cover the breast loosely with foil, then reduce the oven temperature to 325°F (160°C). Continue roasting until a thermometer inserted into the thigh registers 155°F (68°C).
6. Remove the foil and continue roasting until the internal temperature of the thigh reaches 165°F (74°C), about 30 minutes more. Transfer the turkey to a cutting board and let it rest for about 30 minutes while you prepare the gravy.
7. Gravy:
   
   Drain most of the fat from the Dutch oven, reserving 2 tablespoons. Transfer the contents of the Dutch oven, including any bits from the very bottom, to a large, straight-sided skillet. Place over medium-high heat. Add the giblets and neck and cook until browned, about 5 minutes. Add the carrots, celery, onion, sage, and rosemary. Reduce the heat to medium and continue cooking until the vegetables are tender and lightly browned, about 10 minutes. Stir in the Marsala, scraping up any browned bits from the bottom of the pan. Cook until the wine has reduced by half. Slowly add 1/4 cup flour, stirring constantly to prevent lumps.
8. Cook, stirring, for 4 minutes. Pour in the chicken broth and simmer over low heat, stirring occasionally, until the sauce thickens, about 15 minutes. Taste the sauce and season with salt and pepper if needed. Stir in the lemon juice. Strain the gravy through a fine-mesh sieve into a medium saucepan; discard the vegetables. Bring the gravy to a simmer over medium heat. In a small bowl, whisk the remaining 2 tablespoons flour with the butter until a paste forms. Drop pea-sized pieces of the mixture into the sauce, stirring vigorously until all the butter mixture is incorporated. Continue cooking until the sauce thickens and coats the back of a wooden spoon, about 5 more minutes.
9. Innings:
   
   Place the whole turkey on a platter, garnishing with the lemons that were baked in the cavity. To carve, first remove the breastbone, then remove the legs, thighs, and wings, and thinly slice the breast meat diagonally. Serve with gravy.