Preheat the oven to 425 degrees F.
Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.
Carve turkey as desired and serve with gravy.
Fennel Spice Rub:
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	519.36 Kcal (2174 kJ)
Calories from fat	260.51 Kcal
		% Daily Value*
Total Fat	28.95g	45%
Cholesterol	183.66mg	61%
Sodium	623.75mg	26%
Potassium	863.06mg	18%
Total Carbs	13.76g	5%
Sugars	3.11g	12%
Dietary Fiber	4.83g	19%
Protein	53.75g	108%
Vitamin C	7.4mg	12%
Vitamin A	0.3mg	10%
Iron	3.8mg	21%
Calcium	141mg	14%

Amount Per 100 g
Calories	140.79 Kcal (589 kJ)
Calories from fat	70.62 Kcal
		% Daily Value*
Total Fat	7.85g	45%
Cholesterol	49.79mg	61%
Sodium	169.08mg	26%
Potassium	233.95mg	18%
Total Carbs	3.73g	5%
Sugars	0.84g	12%
Dietary Fiber	1.31g	19%
Protein	14.57g	108%
Vitamin C	2mg	12%
Vitamin A	0.1mg	10%
Iron	1mg	21%
Calcium	38.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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