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1
In a bowl, blend the fennel seeds, garlic, chopped oregano, sage, rosemary, thyme, coarsely ground black pepper, lemon zest and crushed red pepper with 1 stick of the butter.
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2
Put the turkey on a rack set over a flameproof roasting pan.
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3
Using your fingertips and starting at the neck end, carefully loosen the skin over the breast.
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4
Spread all but 2 tablespoons of the spiced butter under the skin in an even layer over the breast.
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5
Spread the remaining 2 tablespoons of spiced butter all over the skin.
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6
Refrigerate the turkey uncovered overnight.
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7
Preheat the oven to 425.
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8
Rub the olive oil all over the turkey and season with salt and pepper.
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9
Roast for about 1 hour and 45 minutes, until the turkey is golden and an instant-read thermometer inserted in the inner thigh registers 160.
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10
Transfer the turkey to a cutting board.
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11
Carefully tilt the turkey and pour the cavity juices into a medium bowl.
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12
Let the turkey rest for 30 minutes.
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13
Meanwhile, pour off all but 1/4 cup of fat from the roasting pan.
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14
Add the flour and set the roasting pan over low heat.
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15
Cook, stirring, until the flour is golden, 1 to 2 minutes.
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16
Stir in the broth, turkey cavity juices and oregano sprigs and bring to a simmer, scraping up any browned bits.
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17
Cook until thickened, 4 to 5 minutes.
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18
Whisk in the remaining 3 tablespoons of butter and the lemon juice and season with salt and pepper.
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19
Strain the gravy into a gravy boat and stir in the parsley.
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20
Carve the turkey and serve with the pan gravy and caramelized lemon halves.
