Ingredients
1/4 cup butter, softened2 tablespoons Italian seasoning1 turkey (14 to 16 pounds)2 teaspoons salt2 teaspoons pepper1 large onion, quartered1 medium orange, quartered1 medium lemon, quartered3 fresh rosemary sprigs3 fresh sage sprigs3 cups chicken broth, divided3 to 4 tablespoons all-purpose flour1/8 teaspoon browning sauce, optional
Preparation
Preheat oven to 325°. Mix butter and Italian seasoning.
Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together.
Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan.
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.
