Remove the giblets from the turkey and place in the bottom of a roasting pan. Season the inside of the turkey with salt and pepper. Stuff the turkey cavity with the lemons, onions and garlic. Tie the turkey wings to the body with butcher's twine. Tie the turkey drumsticks together with butcher's twine.

Rub the turkey with the olive oil. Season the turkey with the "Poultry Magic Seasoning" and salt and black pepper.

Place the turkey on a rack placed on top of the roasting pan. Pour 1 cup of the chicken stock in the bottom of the roasting pan.

Place the turkey in the oven and roast for 4-4 ½ hours or until thermometer inserted into thigh registers 180. During the roasting process, baste the turkey with the roasting pan juices. Add additional stock to the bottom of the roasting pan if necessary.

Remove the turkey from the oven and let stand for 15 minutes before serving. Place the turkey on a platter, garnish with sage leaves and bring to the table. Carve the turkey at the table.

To make the sauce, heat a saucepan over medium-high heat. Add the shallots, cider vinegar and chicken stock and bring the mixture to a boil. Reduce the heat to medium-low and cook until the liquid is reduced by two-thirds, about 30 minutes. The liquid will start to look and have the texture of a thin syrup.

While stirring with a wire whisk, add the pieces of butter, whisking to incorporate the butter into the sauce. Continue to whisk constantly until all of the butter is incorporated and the sauce is smooth and silky. Season with salt and pepper to taste.

Strain the sauce into another saucepan over low heat. Whisk in the cream and keep the sauce warm until service. Note: the cream will stabilize the butter in the sauce and keep the sauce from "breaking" or separating.