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1
Cut off the wing tips of the turkey.
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2
Set aside for broth or soup.
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3
Cut the lemon lengthwise in half and cut each half crosswise into quarter-inch-thick slices.
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4
Cut the apple lengthwise in half.
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5
Cut each half crosswise into quarter-inch-thick slices.
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6
In a mixing bowl combine the lemon, apple, parsley, onion, bay leaves, thyme and oil and blend well.
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7
Sprinkle the turkey inside and out with salt and a generous grinding of pepper.
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8
Fill the cavity of the turkey with the lemon and apple mixture.
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9
Flex the thighs and wing joints of the turkey.
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10
Truss or tie the turkey with string.
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11
Blend four tablespoons of the butter and four tablespoons of the flour with the fingers.
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12
Rub the turkey all over with the butter-flour mixture, massaging it thoroughly for several minutes.
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13
Sprinkle the bottom of a shallow roasting pan with the remaining six tablespoons of flour.
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14
Place a rack inside the pan and arrange the turkey breast-side up on the rack.
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15
Let the turkey sit outside the oven for 30 minutes.
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16
Preheat the oven to 450 degrees.
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17
Place the turkey in the oven and roast 45 minutes.
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18
Meanwhile, melt the remaining eight tablespoons of butter in a small saucepan and stir in the water.
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19
Baste the turkey with the melted butter mixture.
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20
Reduce the oven heat to 350 degrees and continue roasting the turkey, basting often with the butter mixture, for about one hour and 40 minutes.
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21
Remove the turkey and let rest for 20 minutes before carving.
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22
Bring the turkey or chicken broth to the boil and add the turkey heart and gizzard.
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23
Let simmer 10 minutes.
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24
Strain, reserving both the broth and giblets.
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25
Finely chop the giblets and set aside.
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26
Set the strained broth aside.
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27
As the turkey rests, skim off the semi-clear liquid from the drippings in the pan, leaving the browned flour and the particles that cling to the bottom and sides of the pan intact.
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28
Place the pan on top of the stove and add the reserved turkey or chicken broth.
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29
Scrape all around to dissolve the browned particles that cling to the bottom and sides of the pan.
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30
Strain the broth into a saucepan and bring to the boil.
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31
Let simmer, skimming the surface as necessary, about 10 minutes.
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32
Add the chopped giblets and the chopped egg.
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33
Slice the turkey and serve with the gravy on the side.
