If brining, an hour before roasting time, remove turkey from brine. Rinse turkey under cool water thoroughly. Be sure to rinse under the wings and inside the cavity. Rinse the turkey until all the brine is removed. Pat turkey dry with paper towels.
Discard remaining brine.
Melt butter in a saucepan and add spices, mix well.
Using a basting brush, spread the butter mix all over the entire bird.
Take fresh sage leave, thyme sprigs and cut lemon and place inside the cavity.
Tuck the wings into the neck. It is sometimes helpful to cut small slits into the skin to hold the wings in place.
Loosely tie the legs together with kitchen twine.
Fill the roasting pan with the leeks, onions, celery, giblets and 1 of the 32 oz. containers of stock.
Place turkey, breast side up on the roasting rack and place in the preheated oven.
Baste turkey every 45 minutes.
If the skin starts to get too brown on the legs or the breast, tent loosely with aluminum foil.
If needed, add more stock to the roasting pan, reserving 1 cup for the gravy.
Roast turkey until the internal temperature reaches 165°. Place thermometer in the thickest part of the breast, avoiding the bone.
When the turkey at temperature, remove it from the oven and let it rest. The turkey will be easier to carve if allowed to rest for 45 minutes. The turkey will stay hot if left to rest.
Remove turkey from pan and place on a large cutting board or tray. Set aside.
Pour the juice from the roasting pan into the gravy separator and set aside. The fat will rise to the top allowing you to pour out the juice minus the fat.
If using the giblets in the gravy, chop into finely diced pieces, if not already done and set aside.
Deglaze the pan by using a wooden spoon to scrape the pieces off the bottom of the pan. If the bits are stuck, heat the roasting pan over 2 burners and add 1/2 cup turkey stock, while using the spoon to scrap the bottom of the pan.
Add the bits and stock to a medium saucepan.
Add the juice from the fat separator to the saucepan, making sure to not add the fat. Stir well.
The juice is clear so you will be able to clearly see when you have reached the fat.
Add remaining stock to the saucepan and stir.
In a small bottle, cup or mason jar, add 1 tablespoon of cornstarch and 1/2 cup cold water, shake well. This is called a slurry.
Add to the saucepan and stir over medium heat. You want to repeat the slurry process a little at a time until you reach the desired thickness of your gravy.
Salt to taste.
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