Melt the butter.

Combine the melted butter, Madeira wine, soy sauce, Worcestershire sauce, and the juice of 1 lemon half in a bowl. Set aside.

Remove giblets and neck from the turkey; reserve for other uses.

Rinse turkey with cold water and pat dry.

Tie ends of legs to tail with cord if legs are not tucked under flap of skin. Lift wingtips up and over back, and tuck under bird.

Place turkey on a rack in a roasting pan, breast side up.

Rub the turkey with the other lemon half, squeezing juice over it. Spray the turkey with cooking spray.

Insert a meat thermometer into the meaty part of the thigh, making sure it does not touch bone.

Bake at 325 degrees Fahrenheit for 3 hours, basting every 30 minutes after the first hour with the Madeira mixture.

If the turkey starts to brown too much, cover it with aluminum foil.

When the turkey is 2/3 done, cut the cord or band of skin holding drumsticks to tail; this ensures the thighs are cooked internally.

The turkey is done when drumsticks are easy to move up and down. Let it stand for 15 minutes before carving.

Measure the remaining basting mixture and pan juices from the turkey.

For each cup of drippings, combine 1 tablespoon of cornstarch with 1/4 cup of water, stirring until smooth.

Stir the cornstarch mixture into the pan drippings.

Bring to a boil, boil for 1 minute, stirring constantly. Serve as gravy.