Citrus-Herb Turkey

Prep: 25 minutes plus standing
Roast: 2 hours 55 minutes • Serves: 12

1. Adjust oven rack to lowest position; preheat oven to 400°. Place roasting rack in large deep roasting pan; remove giblets, liver and neck from turkey cavity. Place turkey, breast side up, on rack in pan; sprinkle inside of cavity with 1/2 teaspoon salt. Stuff turkey with rosemary sprigs, thyme sprigs, sage sprigs, lemon, orange and onion.

2. In medium bowl, stir butter, lemon and orange juice, garlic powder, 1/2 teaspoon pepper, lemon and orange zests, 1/2 teaspoon salt, and remaining 1/2 tablespoon each rosemary, thyme and sage. Work your fingers between the skin and breast to loosen skin; evenly distribute butter mixture under skin.

3. Sprinkle turkey with remaining 1 teaspoon each salt and pepper. If not already secured, tie legs with kitchen string and tuck wing tips under turkey to hold in place. Roast turkey 25 minutes or until outside of turkey is browned. Reduce heat to 325°; tent turkey loosely with aluminum foil and roast 2-1/2 hours or until juices run clear and internal temperature reaches 160° in thickest part of thigh. Transfer turkey to cutting board; loosely tent with foil and let stand 30 minutes. (Internal temperature will rise to 165° upon standing.)

4. Remove rack from roasting pan. With spoon, skim excess fat from drippings; place roasting pan with drippings across 2 burners over medium heat. Add broth and heat to a simmer; simmer 10 minutes, scraping browned bits from bottom of pan with wooden spoon. In small bowl, whisk cornstarch and 1/4 cup cold water; whisking constantly, whisk cornstarch mixture into broth mixture until thickened. Strain gravy through fine-mesh strainer, if desired. Makes about 2 cups.

5. Carve turkey; serve with gravy.

Approximate nutritional values per serving (about 8 ounces turkey, 2 tablespoons plus 2 teaspoons gravy):
614 Calories, 34g Fat (15g Saturated), 303mg Cholesterol,
656mg Sodium, 4g Carbohydrates, 0g Fiber, 70g Protein