Step 1
Preheat oven to 200°C. Combine onion, carrot and celery in a large flameproof roasting pan. Add ½ cup (125ml) water to pan.
Step 2
Remove and discard neck from turkey. Pat dry inside and out with paper towel.
Step 3
Use a vegetable peeler to remove 6 thick strips of rind from lemon. Pick the leaves from one-quarter of the thyme, sage and rosemary sprigs and reserve. Fill turkey cavity with lemon rind, bay leaves, garlic cloves and remaining thyme, sage and rosemary sprigs.
Step 4
Tie the turkey legs together with kitchen string. Tuck wings under. Place over the vegetables in the roasting pan.
Step 5
Combine the butter, crushed garlic, paprika, honey and oil in a small jug. Brush turkey all over with butter mixture. Season well. Cover pan tightly with lightly greased foil. Roast for 30 mins.
Step 6
Remove foil. Reduce oven temperature to 180°C. Roast, basting every 30 mins, adding a little more water to the roasting pan if the liquid evaporates during cooking and covering with foil if necessary to prevent overbrowning, for a further 2½ hours or until turkey is golden and juices run clear when thigh is pierced with a skewer. Sprinkle turkey with reserved thyme, sage and rosemary leaves in the final 30 mins of cooking. Transfer the turkey to a platter and cover loosely with foil. Set aside for 15 mins to rest.
Step 7
Meanwhile, heat the vegetable mixture in the roasting pan over medium-high heat, stirring, for 3 mins. Add the flour and cook, stirring, for 2 mins. Gradually add the stock, stirring until well combined. Bring to the boil. Reduce heat to low and simmer for 3 mins. Season. Strain the gravy through a fine sieve into a jug and discard the solids.
Step 8
Serve the turkey with gravy and steamed or roast vegetables.