ROAST TURKEY WITH CITRUS AND HERBS

By akselden

Ingredients

• 1 turkey (13-15 lb.)
• 1 orange, quartered
• 1 onion, quartered
• 1 lemon, quartered
• 6 sprigs rosemary, divided
• 6 sprigs sage, divided
• 6 sprigs oregano, divided
• 8 tbsp (1 stick) unsalted butter at room
• temperature, divided
• 2 tbsp herbes de Provence
• 1 tbsp olive oil
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 6-7 cups low-sodium chicken broth, divided
• 1/3 cup all-purpose flour

Preparation

Step 1

Position oven rack in lowest third of oven. Heat to 400°F. Insert orange, onion,lemon, and two sprigs each rosemary, sage and oregano into cavity of turkey. With kitchen string, tie legs together. In small Bowl combine 2 tbsp butter, herbes de Provence, olive oil, salt and pepper. Spread half the mixture under turkey skin and remainder over the 'breast. Place in roasting pan; tent with foil. Roast for 20 min. Add 3 cups broth and remaining herb sprigs to pan; roast 40 min. Reduce oven to 350°F; remove foil. Add 1 cup broth; return to oven for 2-3 hours or until instant-read
thermometer reads 175°F. Remove from
pan; let stand 30 min. before carving.
Meanwhile, prepare gravy: Strain pan
drippings into 4-cup glass measure.

Discard:
solids; skim off fat. Add remaining broth to measure 4 cups. Melt remaining 6 tbsp butter in roasting pan over medium heat on stove top. Use wooden spoon to scrape up any browned bits. Add flour, whisking for 1 min. Increase heat to high and gradually
whisk in broth mixture. Bring to boil.
Reduce heat and simmer 5 min., or until
1 slightly thickened. Serve with carved turkey.