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1
Preheat the oven to 325 degrees F.
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2
Mix all of the dry rub ingredients in a small bowl.
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3
Put the turkey on a rack in a roasting pan.
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4
Generously season the turkey cavity with salt and pepper, to taste.
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5
Brush the turkey with olive oil, and rub it with the seasoning mixture.
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6
Tie the legs together loosely to hold their shape, and tuck the wing tips under.
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7
Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
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8
Transfer the turkey to a platter.
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9
Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees).
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10
Reserve the juices in the pan.
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11
Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup.
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12
Spoon off the fat, reserving 2 tablespoons.
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13
If necessary, add enough stock to the juices to measure 1 2/3 cups.
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14
Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat.
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15
Add the garlic, and shallots, and saute for 2 minutes.
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16
Add the flour and whisk until golden, about 4 minutes.
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17
Add the degreased pan juices, and the 2 cups stock.
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18
Bring to a boil, whisking until smooth.
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19
Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes.
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20
Whisk in the lemon juice, and the sour cream.
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21
Season the gravy with salt and pepper, to taste.
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22
Pour the gravy into a serving bowl.
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23
Carve the turkey and arrange it on a serving platter.
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24
Serve the turkey with the gravy.
