Turkey with Herbes de Provence and Citrus

By jeknudson

Ingredients

• 1(14 to 15-pound)1 (14 to 15-pound) turkey, neck and giblets reserved
• 11 orange, cut into wedges
• 11 lemon, cut into wedges
• 11 onion, cut into wedges
• 66 fresh rosemary sprigs
• 66 fresh sage sprigs
• 66 fresh oregano sprigs
• 7tablespoons7 tablespoons unsalted butter
• 2tablespoons2 tablespoons herbes de Provence
• 1tablespoon1 tablespoon olive oil
• 1 1/2teaspoons1 1/2 teaspoons salt
• 1 1/2teaspoons1 1/2 teaspoons freshly ground black pepper
• 6cups6 cups canned low-salt chicken broth (approximate amount)
• 1/3cup1/3 cup all-purpose flour
• ns slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve with turkey.

Details

Servings 8
Preparation time 45mins
Cooking time 255mins
Adapted from allrecipes.com

Preparation

Step 1

Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse turkey and pat dry with paper towels. Place on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together. Stir 2 tbsp of butter, the herbes de Provence, oil, and 1 1/2 tsp of each the salt and pepper in a small saucepan over medium heat just until melted. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.