1. Preheat oven to 325 F. Combine oil and Italian seasoning in a small bowl. Remove neck and any innards from the turkey. Place turkey and the neck in a large, shallow roasting pan. (Discard any innards, unless you want to cook them separately.) Tie legs of the turkey together; fold and tuck wings under the body. Brush turkey with half of the olive oil/Italian seasoning mixture. Season turkey with salt and pepper.

2. Roast turkey, uncovered, for 1 1/2 hours, and then give the pan a 180-degree turn. Brush turkey with remaining olive oil/Italian seasoning mixture. Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

3. When cooked, baste turkey with pan juices again, and then transfer to a large cutting board or platter. Tent with foil and let rest until ready to carve, at least 15 minutes.

4. To make gravy, skim fat from the pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of the stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Pour mixture into the pan. Whisk and simmer gravy until thickened, about 5 minutes, and then season with salt and pepper. Carve turkey and serve with the gravy.

Note: Italian seasoning is an Italian-style herb blend sold in our herb and spice aisle. If you want to make your own, in a bowl, combine 1 Tbsp dried oregano, 2 tsp each dried basil and thyme, 1 tsp dried sage and 1/2 tsp dried rosemary. Use what you need for the recipe; save the rest of another time.