• Preheat your oven to 325°F. Remove the turkey giblets and neck, rinse the turkey inside and out, and pat dry with paper towels. Season the cavity and outside of the turkey generously with salt and pepper. Drizzle olive oil over the turkey. Stuff the cavity with onion, lemon halves, and fresh herbs.
• Place the turkey breast-side up on a rack in a large roasting pan. Tuck the wing tips under the body. Pour 2 cups of broth into the bottom of the pan.
• Tent the turkey with aluminum foil and roast, basting occasionally with the pan juices. About 2/3 through cooking, remove the foil to allow the skin to brown.
• The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F. Transfer the turkey to a cutting board, tent it with foil, and let it rest for at least 20 minutes before carving.
• For the gravy, pour the drippings from the roasting pan into a saucepan, skimming off the excess fat. Stir in the cornstarch or gluten-free flour, whisking until smooth. Add the reserved broth to the saucepan and bring to a simmer, stirring constantly until the gravy thickens. Season with salt and pepper to taste. If the gravy is too thick, thin it with a little water or additional broth.

Tip:

• For extra moist and flavorful meat, consider brining your turkey for 12 to 24 hours before roasting. Resting the turkey before carving is crucial for juicy, succulent meat as it allows the juices to redistribute.