Honey-Citrus Glazed Turkey

• 1/2 cup butter, melted
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1/4 cup honey
• 2 teaspoons minced fresh rosemary
• 2 teaspoons minced fresh thyme
• 1 turkey (12 to 14 pounds)
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1-1/2 cups reduced-sodium chicken broth
• 1 to 2 cups reduced-sodium chicken broth
• 1/3 cup all-purpose flour
• Salt and pepper to taste

1. Preheat oven to 325u0b0. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed.
2. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper.
3. Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer.
4. Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0.
5. Remove turkey to a serving platter. Let stand 20 minutes before carving.
6. For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups.
7. In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.

butter, lemon juice, lime juice, honey, fresh rosemary, thyme, turkey, salt, pepper, chicken broth, chicken broth, flour, salt

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