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Make a mirepoix of onions, carrots, and celery and place in the roasting pan.
Add a head of garlic, bay leaves, and thyme to the mirepoix.
Season the turkey and place it on top of the mirepoix.
Roast the turkey at 425°F for the first hour, then reduce to 325°F.
Remove the turkey from the oven and let it rest, reserving the juices in the pan.
Drain any excess juices from the turkey and add them to the pan.
Heat the pan and let the juices boil down to create a fond.
Make a roux with the turkey fat and flour.
Add turkey stock and stir until the gravy thickens.
Season the gravy with salt and pepper.
Strain the gravy to remove any solids.
Serve the gravy over the roasted turkey.