Pre-heat oven to 400 degrees. If your turkey was in a brine, remove from brine at least 5 hours before serving, and rinse well under running cold water. Dry well with towels. Cut the wings off your turkey and set aside. In a large roasting or turkey pan, add the turkey wings, celery, onions and carrots to the bottom of the pan.
Rub your turkey all over with the softened butter, front and back, and season well with salt and pepper, inside & out. Place the studded onion into the cavity of the bird, and place the bird in the roasting pan, laying it over the chopped vegetables & turkey wings.
Add a cup of chicken broth to the pan to moisten the vegetables, but keep level below the bird. Tent the bird with aluminum foil and roast in a 400 degree oven for about 1½ hours. Lower the oven temp. to 325 degrees, uncover the bird and let cook for about another 1 1/2 hour, basting it often, every 15 minutes or so. If not sure of doneness, use a thermometer. ( Cook 3-3 1/2 hours for 14 lb. bird)
Baste the turkey with the fresh-chopped herbs, about 20 minutes before your turkey is done.
Notes: Cooking times vary depending on the age of the bird, fat content, and whether it is fresh or frozen. 15 -20 minutes per pound is a good rule of thumb for larger birds, and add 5 minutes per pound if you are cooking the bird stuffed. If you have a meat thermometer, insert it into the center of the thigh muscle, not touching the bone, and cook to a temperature of about 175 degrees.
Directions for the gravy:
In a saucepot, add the gizzards and neck, 4 cups of chicken stock and 2 cups of water, and bring to a boil, then let simmer for about 1— 1 1/2 hours, or until reduced by half. (Add 1 cup of chopped celery, onion and carrot to this for more flavor.) Do this while your bird is cooking for the first hour! Strain and set aside when ready.
When the bird is done, remove turkey from roasting pan and transfer to a warm platter to rest, covered. Remove the turkey wings from the pan, and transfer the cooked vegetables to a blender, purée and return to the pan, and place the pan on the stove over a lower flame and bring to a simmer.
Mix the flour with 2 cups of the turkey stock (made from the gizzards), and mix well to make a slurry. Add this to the pan and bring to a boil, whisking slowly until sauce thickens. Check seasoning for salt and pepper, and when sauce is desired consistency, strain it into a saucepot, and finish it by swirling in 1 Tbsp. of soft butter, and some of the mixed chopped herbs. Serve hot in a gravy boat.