Preheat oven to 325ºF.

Pat turkey dry with paper towels. Turkey must be completely thawed prior to cooking.

Season entire turkey, including cavity, with 1 teaspoon salt and ½ teaspoon pepper.

Remove gizzards and neck and reserve and place in a small saucepan, cover with water and simmer to create broth for gravy.

Simmer for 45 minutes. Discard the gizzards and neck and reserve broth for gravy.

Generously cover turkey with 6 TBS butter. Make sure you butter under the skin and between the different parts of the turkey.

Insert onion, orange, lemon, rosemary and sage into cavity of the turkey.

Insert your meat thermometer into the thickest part of the turkey's breast.

Place turkey, breast side up, in a large roasting pan and tent with foil.

Roast until thermometer reaches 170°F. General rule of thumb for roasting time is 13-minutes per pound, but a thermometer is the best method of testing the turkey's doneness and to insure a moist turkey.

Approximately 1 hour before turkey is done, remove foil and baste with pan drippings.

Remove turkey from the oven. Place turkey on serving platter and tent with foil. Don't forget to remove the thermometer! Let the turkey rest like this for 20 to 30 minutes before carving.

To prepare gravy, scrape pan drippings into a fat separator and reserve strained turkey drippings.

Heat a medium-sized saucepan over medium heat and add 2 TBS butter and flour.

After flour is browned, whisk in reserved turkey broth and strained pan drippings.

Whisk until fully incorporated and cook on medium heat for 5 minutes or until gravy has thickened.

Season gravy with salt and pepper to taste.