Instructions: Preheat the oven to 350 degrees.

In a small bowl, combine the oil, sage, rosemary, salt, and pepper. Carefully loosen the skin from the turkey breast, leaving the skin intact. Rub the herb mixture under the skin and into the meat. Rub the body cavity with the lemon. Loosely spoon one third of the stuffing into the body and neck cavities. Truss the turkey. Spoon the remaining stuffing into a 9- by 9-inch baking dish, add 1/2 cup of the chicken broth, cover with foil, and set aside.

Spray a rack in a large roasting pan with nonstick cooking spray. Place the turkey, breast-side down, on the rack. Roast for 3 hours, basting every 30 minutes with some of the remaining 1 cup chicken broth. Turn the turkey breast-side up and brush with remaining chicken broth. Place the stuffing in the oven with the turkey and roast for 30 minutes longer, or until an instant-read thermometer inserted into the thickest part of the turkey thigh without touching the bone registers 180 degrees. Place the turkey on a platter and let stand for 15 minutes.

While the turkey is roasting, prepare the giblet broth for gravy. In a medium saucepan, combine the turkey giblets (except the liver, which would add a bitter taste) and water to cover by 2 inches. Bring to a boil, skimming off any foam. Add onion, a bay leaf and celery and carrot chunks and simmer for for about 1 hour while the turkey roasts. Add more water as needed to be sure you end up with 2 cups of broth. Strain the mixture through a sieve lined with dampened paper towels; discard the solids.

Pour off the fat from the roasting pan. Place the pan over medium heat and add the giblet broth, stirring to loosen the browned bits. Place the flour in a small saucepan, and gradually whisk in the giblet mixture over medium heat until combined. Cook, whisking, until the gravy is thickened, about 5 minutes. Serve the turkey with the gravy and stuffing. Remove the turkey skin before eating.

This recipe yields 12 servings.

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