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1
For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting.
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2
Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity.
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3
Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity).
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4
Put 2 lemon halves into the cavity.
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5
Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan.
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6
Place a roasting rack in the pan and place the turkey on the rack.
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7
Add 2 cups of the stock to the bottom of the pan and place in the oven.
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8
Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat.
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9
Keep covered and warm.
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10
Roast the turkey for 30 minutes.
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11
Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours.
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12
Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
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13
Strain the juices into a bowl through a strainer.
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14
Let the fat rise to the top of the stock and remove 1/4 cup of the fat.
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15
Reserve the fat to make the gravy.
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16
Reserve the strained juices for the gravy.
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17
For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners.
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18
Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes.
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19
Stir in the flour and cook until pale golden brown.
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20
Whisk in the red and white wine and cook until evaporated.
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21
Add the reserved roasting liquid and chicken stock and bring to a boil.
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22
Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes.
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23
Stir in the parsley and season with salt and pepper.
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24
Carve the turkey and serve with the cremini mushroom gravy.
