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1.
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For the turkey: Let the turkey sit out for about 1 hour to come to room temperature.
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Preheat the oven to 400F.
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Remove the packet of neck and giblets and set aside.
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Cut away any fatty pieces near the cavity or neck of the bird and discard.
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Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
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Combine the butter and chopped rosemary.
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Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat.
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Rub the skin of the turkey with the rest of the butter mixture.
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Stuff the cavity of the turkey with the lemons and rosemary sprigs.
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Tie the legs together with twine.
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Tuck the wings under the body of the turkey and place it, breast side up, on a rack in a roasting pan.
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2.
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Roast the turkey until it begins to turn golden, about 25 minutes.
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Loosely tent the breast with foil, then reduce the oven temperature to 325F.
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Continue cooking, basting the turkey with pan drippings every 30 minutes, until the internal temperature near the thigh joint reaches about 155F.
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Remove the foil and continue roasting until it reaches 165F., about 30 minutes longer.
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Transfer the turkey and rack to a cutting board and let rest about 30 minutes while you make the gravy.
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3.
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For the gravy: Using a fat separator or spoon, remove all but 2 tablespoons of the fat from the drippings in the roasting pan.
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Transfer the drippings and any brown bits from the bottom of the pan to a large straight-sided skillet.
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Set over medium-high heat.
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Add the giblets and neck and cook until nicely browned, about 5 minutes.
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Add the carrot, celery, onion, sage and rosemary.
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Lower the heat to medium-low and continue cooking until the vegetables are softened and lightly browned, about 10 minutes.
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Stir in the marsala, scraping up any browned bits from the bottom of the skillet.
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Simmer until the marsala is reduced by half.
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Slowly sprinkle in 1/4 cup of the flour, stirring constantly to avoid lumps.
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Cook, stirring, 4 minutes.
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Pour in the chicken broth and simmer, whisking occasionally, until the gravy is thickened, about 15 minutes.
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Taste the gravy and add salt, pepper and lemon juice to taste.
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Strain the mixture through a fine-mesh sieve into a medium saucepan; discard the solids.
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Bring the gravy to a boil over medium heat.
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Mix the remaining 2 tablespoons of flour with the butter in a small bowl until it forms a paste.
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Drop pea-size pieces of the mixture into the gravy, whisking vigorously to incorporate between additions, until all the butter mixture is incorporated.
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Continue cooking until the gravy thickens enough to coat the back of a wooden spoon, about 5 minutes more.
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4.
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To serve: Present the turkey whole on a platter garnished with the lemons from inside the cavity.
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To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle.
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Serve with the gravy on the side.
