• Preheat the oven to 425 degrees F and adjust the oven tack to the bottom position in your oven.
• Take the turkey out of the refrigerator about an hour before roasting and remove the packaging and anything inside the neck and body cavity. Pat the outside of the turkey dry with paper towels and place the turkey inside a roasting pan.
• In a small bowl, combine the room temperature butter, salt, garlic powder, thyme, rosemary, sage, onion powder, and pepper. Combine all of the ingredients using the back of a spoon. Use your hands to loosen the skin of the turkey, then spread the butter under the skin of the turkey and all over the outside.
• Stuff the carrots, onions, apple and lemon inside the turkey. Tuck the wings under the turkey and tuck the drumsticks inside the skin fold, or truss if needed. Add any remaining vegetables around the roasting pan along with about 2 cups of chicken broth.

Roasting the Turkey

• Place a meat thermometer through the thickest part of the turkey breast. Cover the turkey and roasting pan with aluminum foil, then place in the oven and reduce the temperature to 350 degrees F. Roast for about 13 minutes per pound, or until a digital thermometer reads 165 degrees F in the thickest part of the breast.
• When the turkey has reached 160 degrees F. check the skin of the turkey. If it's light in color, keep the foil off the turkey for the final 15-20 minutes of cooking. If the turkey is already golden brown, keep the foil on the turkey until it reaches 165 degrees F.
• Once the turkey has reached 165 degrees F in the thickest spots, remove it from the oven and use the turkey baster to remove the drippings. Reserve drippings in a separate container to make the gravy.
• Tent the turkey with aluminum foil and let it rest for 30 minutes while you make the gravy.

Turkey Gravy

• Pour the reserved turkey drippings through a strainer, removing chunks of veggies or fat. Add enough chicken broth to reach 3 cups of drippings and broth total.   
• In a large saucepan over medium heat, add 1/4 cup butter. Melt. Add 1/4 cup flour and whisk until smooth. Bring to a boil for 1 minute and then add about 1 cup of drippings. Whisk until smooth again. Add the remaining drippings and then taste and adjust the seasoning by adding more salt, pepper, onion powder and garlic powder as needed.
• In a small bowl, add 3 tablespoons of cornstarch to about 1/4 cups of cold water, stirring until combined and smooth. Slowly whisk the cornstarch slurry into the gravy while heating and constantly whisking until the gravy thickens and coats the back of a spoon.  Be sure to boil the gravy for 1 minute to see how thick this makes your gravy. If the gravy is too thick, add broth to thin to desired consistency.
• Remove from the heat and serve warm with your roasted turkey. Enjoy!