Turkey with Herbes de Provence and Citrus Recipe

How to make it

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• To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.
• Rinse the turkey and pat it dry with paper towels.
• Place the turkey 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 to hold the shape of the turkey.
• Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts.
• 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 the turkey 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.
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• To make the gravy:
• Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids.
• Spoon off the fat from atop the pan juices.
• Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total.
• Melt the remaining butter in a heavy large saucepan over medium-high heat.
• Add the flour and whisk for 1 minute.
• Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes.
• Season with salt and pepper.
• Serve the turkey with the gravy.