To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)
Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.
To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1185.64 Kcal (4964 kJ)
Calories from fat	553.75 Kcal
		% Daily Value*
Total Fat	61.53g	95%
Cholesterol	970.94mg	324%
Sodium	2767.1mg	115%
Potassium	1312.01mg	28%
Total Carbs	8.52g	3%
Sugars	2.05g	8%
Dietary Fiber	0.93g	4%
Protein	142.71g	285%
Vitamin C	10.2mg	17%
Vitamin A	0.1mg	4%
Iron	8.3mg	46%
Calcium	228.2mg	23%

Amount Per 100 g
Calories	112.18 Kcal (470 kJ)
Calories from fat	52.39 Kcal
		% Daily Value*
Total Fat	5.82g	95%
Cholesterol	91.87mg	324%
Sodium	261.81mg	115%
Potassium	124.14mg	28%
Total Carbs	0.81g	3%
Sugars	0.19g	8%
Dietary Fiber	0.09g	4%
Protein	13.5g	285%
Vitamin C	1mg	17%
Iron	0.8mg	46%
Calcium	21.6mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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