Preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Place a cooling rack on top of foil lined pan.
Pat turkey dry with paper towels press down on the breast bone to flatten the breasts slightly. Rub all surfaces with oil and salt and black pepper. Tuck wing tips behind back. Place turkey on rack and arrange so that it does not overlap the edges.
Transfer turkey to oven and reduce temperature to 375°F. Roast turkey rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes.
When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard.
While turkey is roasting, begin gravy!
Place back, neck and gizzard in heavy medium pan or dutch oven and place in oven as turkey roasts. When parts begin to brown add chopped vegetables. Continue to roast until both turkey parts and vegetables are quite brown. Remove from oven. Add chicken stock, bay leaves, and thyme and place on stove on medium heat. Simmer about 1 hour.
Strain, discard vegetables and turkey parts. Return stock to stove, add rosemary and bring to a gentle simmer. Continue to simmer until reduced to 1 quart. Cool and remove fat.
In a separate pan over low to medium heat melt butter and add flour. Cook until it turns light golden brown. Add broth and bring to a simmer, whisking until it thickens. Season with salt and pepper. Add tablespoon of vinegar.