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1
For the Citrus Rosemary Salt: In food processor, process all the ingredients.
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2
Pulse until well blended.
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3
Set aside.
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4
Preheat the oven to 425 degrees F.
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5
For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan.
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6
Add 2 onions, 2 carrots, 2 celery stalks and chicken stock.
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7
Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups.
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8
Strain and reserve; this is the turkey stock that you will use for the gravy.
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9
Wash the turkeys, inside and out, and dry well.
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10
Coat each turkey, inside and out, with 1/4 cup of the olive oil.
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11
Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere.
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12
Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
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13
Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip).
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14
Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan.
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15
Drizzle turkeys with remaining olive oil.
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16
Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours.
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17
Remove from the pans and let rest for 15 minutes before carving.
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18
Reserve pan juices for gravy.
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19
While turkeys are resting, make the gravy.
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20
In a medium saucepan, melt the butter and add the flour.
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21
Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed.
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22
Add the reserved turkey stock and pan juices and bring to a boil over high heat.
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23
Reduce the heat and let simmer until thickened and ready to serve.
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24
Season, to taste.
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25
Carve turkey and serve with gravy.
