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for Thanksgiving dinner or any special occasion. Your guest will enjoy the
href="http://www.recipetips.com/kitchen-tips/t--435/rubs.asp">flavor of this turkey and the delicious
href="http://www.recipetips.com/kitchen-tips/t--1046/turkey-gravy.asp">turkey gravy made from the
herb and citrus-flavored drippings.
Directions
Preheat oven to 400°. Position the rack on the lowest third of the oven.
Rinse turkey, pull out neck and giblets and pat dry with paper towels. Place turkey on the
rack set inside the roasting pan.
Place orange, lemon and onions wedges and 2 sprigs of
each herb into the cavity of the turkey.
Tie turkey legs together unless already done by the manufacturer.
In a small saucepan, melt 2 tablespoons of butter, with herbs de provence, oil and 1 1/2
teaspoons each of salt and pepper.
Brush or rub the mixture all over the turkey and between the breast meat and skin.
Note: All the above prep can be done up to a day ahead. Cover and refrigerate until ready to
bake - bring the bird back to room temperature before baking.
Cover turkey with tin foil, roast in oven for 20 minutes.
Pour 3 cups of broth into the pan and scrape up any bits from the bottom of the pan in order
to make the gravy.
Add in the remaining sprigs of herbs.
Roast turkey for 40 more minutes.
Reduce heat to 350°.
Remove foil from turkey, pour one more cup of broth into the pan and continue roasting until
the meat thermometer reaches 165-175° or juices run clear in the thickest part of the thigh when
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