Whole Roasted Turkey with Citrus Rosemary Salt

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Citrus Rosemary Salt:

1 tablespoon fresh rosemary leaves, chopped

2 tablespoons lemon zest

1/2 cup coarse salt

Roasted Turkeys:

2 (8 to 10-pound) whole turkeys

2 small whole onions, peeled

2 carrots, cut in half

2 celery stalks, cut in half

1 quart chicken stock or broth

1 cup extra-virgin olive oil, divided

8 sprigs fresh rosemary

2 lemons, halved

4 large carrots, halved lengthwise

8 celery stalks

3/4 cup butter

3/4 cup all-purpose flour

Turkey Gravy:

1/2 cup (1 stick) butter

1/2 cup all-purpose flour

4 cups chicken broth

Salt and freshly ground black pepper