Turkey With Herbes De Provence And Citrus

• 1 14-15 lb turkey, neck and giblets preserved
• 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 onion cut into wedges
• 6 fresh rosemary sorigs
• 6 fresh sage sprigs
• 6 fresh oregano sprigs
• 7 tbl unsalted butter
• 2 tbl herbes de provence
• 1 tbl olive oil
• 1 1/2 tsp salt
• 1 1/2 tsp freshly ground black pepper
• 6 cups chicken broth-approximately
• 1/3 cup all purpose flour

1. position rack to lowest 1/3 of oven
2. rinse turkey and pat dry
3. place on rack in large roaster
4. put turkey on rack
5. place orange, lemon, onion and 2 sprigs of each fresh herb into the cavity
6. tie the legs
7. in a small saucepan, stir 2 tbl butter, the herbes of provence, oil and 1 1/2 tsp of the salt and pepper over medium heat just until the butter melts.
8. rub this mixture all over the turkey and between the skin and the breast meat.
9. place turkey neck and giblets in roasting pan
10. cover the breast with foil roast at 400 20 minutes
11. pour 3 cups of broth into pan, stir to scrape up any brown bits from pan bottom
12. add remaining sprigs of herbs to pan
13. roast 40 minutes, reduce temp to 350
14. remove foil from turkey, popur 1 cup broth into pan
15. roast until meat at thickest part of thigh reads 165-175 or until juice runs clear, basting occasionally with pan juices-about 1 1/2 hours more
16. remove from pan, tent with foil
17. let rest 30 minutes

turkey, orange, lemon, onion, rosemary sorigs, sage, oregano sprigs, butter, olive oil, salt, ground black pepper, chicken broth, flour

Taken from www.epicurious.com/recipes/member/views/turkey-with-herbes-de-provence-and-citrus-1263371 (may not work)