Make the dry rub by combining the ingredients together in an container. Set aside.
Mix together butter, garlic, rosemary, and thyme in a small bowl. Set aside.
Wash the turkey inside and out (make sure that you don’t leave any of the “parts” inside either side) and dry with paper towels. Transfer to a board. Gently use your fingers to separate the skin from the turkey. Work from the neck end and work your way to you reach the end of the breast. Rub butter mixture under the skin, making sure to get entire surface.
Preheat oven to 475°F.
Sprinkle 2 Tablespoons of the dry rub into the cavity, add oranges. Tuck the wings by bending the wings underneath the bird so they stay in place. Tie the legs together using kitchen twine. Overlap the legs and tie together. Transfer bird to roasting pan. Rub 6 Tablespoons of dry rub on outside of turkey. Pour the chicken broth into bottom of the roasting pan.
Place the bird in the oven and cook, checking on the color until the skin is golden in color, about 45 minutes. If any parts begin to get too brown too quickly cover with a patch of aluminum foil to let the other parts of the bird catch up. Reduce the heat to 300 and cook, covered loosely with foil until a thermometer reads 165° (between the leg and the thigh).
Remove from the oven, transfer to a large cutting board and keep the bird covered with foil so that it stays warm, up to an hour.
Pour the pan drippings into a gravy separator and let stand for 10 minutes. Remove the layer of fat. You need a total of 3 cups of drippings, add more chicken stock if you need to reach 3 cups.
Melt 3 Tablespoons of butter in a medium saucepan. Whisk in flour, and cook whisking constantly for 3 to 4 minutes, or until golden brown. Whisk in drippings and bring to a boil, reduce heat and simmer for 5 minutes. Check for seasoning and add salt and pepper if needed.
Carve turkey and serve with hot gravy.