Method

For the Citrus Rosemary Salt:

In food processor, process all the ingredients. Pulse until well blended. Set aside. 

For the Roasted Turkey, Stock and Gravy:

Preheat the oven to 425°F.

Remove neck and put into a large saucepan. Add 1 onion, 1 carrot, 1 celery stalk and the 2-3 cups stock or broth. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy. 

Wash the turkey inside and out, and dry well. Coat the turkey, inside and out, with ¼ cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 2 rosemary sprigs and 2 lemon halves inside the cavity of the turkey. 

Arrange the 2 large halved carrots and 4 celery stalks on each of 2 half-roasting pans. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkey with remaining olive oil. 

Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165℉ and the juices in the thigh run clear when pierced with a fork, about 2 to 2 ½ hours; begin checking at 2 hours. Remove from the pan and let rest for 15 minutes before carving. Reserve pan juices for gravy. 

While turkey is resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season lightly to taste with tabasco, Worcestershire sauce and/or lemon juice if using.

Carve turkey and serve with gravy and all of your favorite side dishes.