Holiday Roast Turkey and Gravy

To roast turkey: 

Preheat oven to 175˚C (155°F fan-forced). 

Thoroughly pat turkey dry. Stuff turkey with half of carrots, onions, and celery and tie turkey legs together with kitchen string. Place remaining carrots, onions, and celery in large roasting pan. Place rack in pan and place turkey on rack. 

In a small saucepan over low heat, melt butter with Worcestershire sauce. Remove from heat and brush some butter mixture all over turkey. Cover pan with foil and roast turkey for 1 1/4 hours. Remove foil, baste turkey with more Worcestershire butter, and roast uncovered, basting turkey every 20 minutes, for 1 1/4 to 1 1/2 hours, or until instant-read thermometer reads 65°C when inserted into thickest part of breast.

Transfer turkey to carving board (do not clean out pan)and rest 20 minutes before carving.

Carefully pour pan drippings from pan into liquid measuring cup and set aside 5 minutes to allow fat to rise above juices; spoon off fat and reserve pan juices. 

Set pan on stove over medium-high heat. Add pan juices and broth and bring to a simmer, stirring to scrape up brown bits. Strain pan juices and discard solids. 

In medium saucepan over medium-high heat, add butter and swirl to melt. Add flour and cook, stirring, for 2 minutes. Whisk in pan juices and bring mixture to a simmer. Simmer 5 minutes, or until gravy thickens slightly. Season gravy with salt and pepper. 

Using the Cordless Carve, carve turkey and serve with warm gravy.