Preheat the oven to three hundred and fifty degrees. Place five medium onions, three cups of celery, and two cups of carrots into the bottom of a large roasting pan. Place the turkey on top of the vegetables and add the bunches of rosemary and savory to the sides of the pan.
Rub the softened butter over the turkey, cover, and place in the oven. Baste the turkey every hour, until done, approximately three to four hours, or until a thermometer reads one hundred and seventy-five when inserted into the upper leg.
Remove the lid at this step and increase the oven temperature to four hundred and twenty-five degrees, and place the turkey back in the oven until golden brown.
Remove the turkey from the pan to rest.
Place the roasting pan on top of the stove on medium heat, scraping the turkey bits and drippings with a wooden spoon. Stir in one cup of chicken broth.
Use a strainer or sieve to strain the liquid into a saucepan, and place over medium-high heat.
Whisk together one cup of heavy cream and five tablespoons of Bisquick until well blended.
Mix the liquid and cream mixture together for five minutes and reduce heat. Simmer for twenty minutes on low heat and season with salt and pepper.
Serve the gravy with the turkey and enjoy.