Prepare the Turkey

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Season the Cavity: Season the cavity of the turkey generously with salt and pepper. Place the lemon halves, garlic bulb, and fresh herbs inside the cavity.
3. Butter the Turkey: Gently loosen the skin of the turkey breast by running your hand under the skin. Rub softened butter under the skin over the breast and drumsticks, ensuring an even coating.
4. Season the Outside: Season the outside of the turkey with salt and pepper, and rub some of the remaining butter all over the skin.
5. Truss the Turkey: Tie the legs together with kitchen string to help the turkey cook evenly.

Roast the Turkey

1. Initial High Heat: Place the turkey in a large roasting pan and roast in the preheated oven for 20 minutes to brown the skin.
2. Lower the Heat: Reduce the oven temperature to 350°F (180°C) and continue roasting. Baste the turkey every 30 minutes with the juices from the pan.
3. Check the Temperature: After about 2 1/2 hours, check the internal temperature of the turkey with a meat thermometer. The thickest part of the thigh should reach 165°F (74°C).
4. Rest the Turkey: Once fully cooked, remove the turkey from the oven, tent it with aluminum foil, and let it rest for 30 minutes before carving.

Make the Gravy

1. Prepare the Giblets: While the turkey is roasting, brown the turkey giblets in a saucepan with chopped onion, carrot, and celery.
2. Add Flour: Once the vegetables are golden, sprinkle in the flour and stir to combine.
3. Deglaze: Pour in the white wine and allow it to reduce by half.
4. Add Stock: Gradually add the chicken or turkey stock and let the gravy simmer until thickened, about 10-15 minutes.
5. Strain and Serve: Strain the gravy through a sieve and serve it alongside the turkey.