Garlic and Herb Roasted Turkey

Prep Time: 45 minutes / Cook Time: 3-3/4 hours + standing / Servings: 14 (2 cups gravy)

INGREDIENTS:

• 1 turkey (14 to 16 pounds)
• 1/4 cup minced fresh parsley
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh oregano
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon each minced fresh rosemary, tarragon and thyme
• 1/4 teaspoon salt
• 1/4 teaspoon each lemon-pepper seasoning, cayenne pepper, chili powder and paprika
• 2 garlic cloves, minced
• 1 medium lemon, cut into wedges
• 1 medium orange, cut into wedges
• 2 tablespoons all-purpose flour

DIRECTIONS:

1. Pat turkey dry. Combine the seasonings and garlic; rub over the outside and inside of turkey. Place lemon and orange wedges in cavity. Place breast side up on a rack in a roasting pan.
2. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; Cover and let stand for 20 minutes before carving.
3. Pour pan drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. Add enough water to measure 2 cups. In a small saucepan, combine flour and fat until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.