Additional citrus fruits and herb sprigs, optional
Instructions
Pat turkey dry. Combine butter and Italian seasoning. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under skin. Rub remaining mixture over the skin. Rub cavity with salt and pepper and fill with onion, lemon, orange, rosemary and sage. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour 2 cups broth into pan.
Bake at 325° for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Pour drippings into a small saucepan; skim fat. Combine flour and remaining broth until smooth; whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Discard onion, lemon, orange and herbs from the turkey; transfer turkey to a serving platter. Garnish the platter with additional citrus fruits and herb sprigs if desired. Yield- 14-16 servings (2 cups gravy).
Originally Submitted
3/24/2012
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