Roasted Citrus & Herb Turkey

• 1/4 cup butter, softened
• 2 tablespoons Italian seasoning
• 1 turkey (14 to 16 pounds)
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 large onion, quartered
• 1 medium orange, quartered
• 1 medium lemon, quartered
• 3 fresh rosemary sprigs
• 3 fresh sage sprigs
• 3 cups chicken broth, divided
• 3 to 4 tablespoons all-purpose flour
• 1/8 teaspoon browning sauce, optional

1. Preheat oven to 325u0b0. Mix butter and Italian seasoning.
2. 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.
3. Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan.
4. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
6. 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.

butter, italian seasoning, turkey, salt, pepper, onion, orange, lemon, rosemary sprigs, sage, chicken broth, flour, browning sauce

Taken from www.tasteofhome.com/recipes/roasted-citrus-herb-turkey/ (may not work)