Make-Ahead Turkey And Gravy

• 1 turkey (14 to 16 pounds)
• 2 teaspoons poultry seasoning
• 1 teaspoon pepper
• 3 cups chicken broth
• 1/2 cup minced fresh parsley
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 teaspoons grated lemon zest
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 1-1/2 cups chicken broth
• 1 tablespoon butter
• 1 tablespoon all-purpose flour

1. Preheat oven to 325u0b0. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together.
2. Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0, 3 to 3-1/2 hours, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly.
3. Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices.
4. To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months.
5. To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350u0b0. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165u0b0, 50-60 minutes.
6. To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.

turkey, poultry seasoning, pepper, chicken broth, parsley, thyme, fresh rosemary, lemon zest, lemon juice, garlic, chicken broth, butter, flour

Taken from www.tasteofhome.com/recipes/make-ahead-turkey-and-gravy/ (may not work)