Crisp-Skinned Butterflied Roast Turkey with Gravy

3 large onions, roughly chopped (about 1 ½ quarts)

3 large carrots, peeled and roughly chopped (about 1 quart)

4 stalks celery, roughly chopped (about 1 quart

12 thyme sprigs

1 whole turkey (12 to 14 pounds total), butterflied according to these instructions, backbone, neck, and giblets reserved

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1 ½ quarts low-sodium homemade or store-bought chicken or turkey broth

2 bay leaves

3 tablespoons butter

4 tablespoons flour

Directions at seriouseats.com

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