Dry turkey with paper towels. Fill body of the turkey with your favorite stuffing (excess stuffing in the neck cavity). Use skewers to seal cavity or tie legs with string.
Add vegetables to roasting pan and place the turkey in the roasting pan. Add 2 cups water. Mix butter with finely chopped herbs. Rub this mixture over the turkey. Sprinkle with salt ahd pepper.
Loosely cover the turkey with foil and roast for 1 1/2 hours.
Reduce heat to 350°F Remove the foil. Maintain 1/2-inch water in pan. Basting turkey every 30 minutes, roast for a further 1 1/4 hours - 1 3/4 hours or until a meat thermometer inserted into thickest part of thigh registers 185F and stuffing registers 170°F.
Transfer turkey to carving board and tent with foil; let stand for 20-30 minutes before carving. Strain out vegetabels and place turkey fat and stock into a measuring jug.
Separate fat from stock with a ladle, placing 1/4 cup fat in roasting pan. Reserve the remaining fat for later use.
Heat roasting pan on a burner, set at medium heat. Add the flour and using a whisk scrape the brown bits from the bottom of the pan. Cook umtil bubbling and golden brown. Slowly add the turkey stock and continue whisking to create a smooth sauce. Reduce heat and simmer for 10 minutes.
Strain and season to taste.
TIPS: Use reserved turkey fat to toss with root vegetables for roasting.