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" Roast turkey: Preheat oven to 325 degrees F. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels. Place turkey, breast side up, in large roasting pan. Fold wing tips under back of turkey. Scatter half of carrots, half of onions, and half of thyme in pan around turkey. In small bowl, combine dried rosemary, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper. Rub half of herb mixture inside body and neck cavities; rub remaining herb mixture all over outside of turkey. Place remaining carrots, onions, and thyme in body and neck cavities. Fold neck skin under back of turkey; secure drumsticks together with band of skin, stuffing clamp, or kitchen string. Cover turkey with loose tent of foil; roast 2 1/2 hours. Remove foil, and roast about 1 1/2 hours longer. Baste with pan drippings every 30 minutes. Turkey is done when temperature on meat thermometer, inserted into thickest part of thigh next to body (not touching bone), reaches 175 to 180 degrees F and breast temperature reaches 165 degrees F. (Internal temperature of turkey will rise 5 to 10 degrees F upon standing.) When turkey is done, carefully lift from roasting pan and tilt slightly to allow juices to run into pan. Place turkey on large platter; cover loosely with foil to keep warm. Strain pan drippings through fine mesh sieve into 4-cup fat separator, liquid measuring cup, or large bowl. Let drippings stand 1 minute to allow fat to separate from meat juices. Prepare gravy: Reserve onions from pan; discard carrots and thyme. Spoon 1/4 cup turkey fat into pan; discard remaining fat. Add enough Simple Turkey Stock to drippings to equal 6 cups total. Finely chop reserved onions and giblets. Place roasting pan over 2 burners on top of range. Add onions and giblets and cook on medium 2 minutes or until lightly browned, using wooden spoon to scrape up browned bits from pan. Add flour and cook 2 minutes, stirring constantly. Add reserved pan drippings and stock in slow, steady stream, stirring constantly. Heat to boiling on medium-high. Reduce heat to medium-low; simmer 13 minutes or until thickened, stirring frequently. Makes about 6 cups gravy. Garnish turkey platter with rosemary, lemon and bay leaves, and fruit, if you like. Pour gravy into gravy boat and serve with turkey.Nutritional information is based on 1 serving of turkey without skin or gravy.Each Serving Gravy: About 75 calories, 2g protein, 5g carbohydrates, 5g total fat (1g saturated), 0g fiber, 12mg cholesterol, 115mg sodium."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10187/roast-turkey-giblet-gravy-recipe-ghk1110/>