Ingredients
1/2 cup butter, melted1/4 cup lemon juice1/4 cup lime juice1/4 cup honey2 teaspoons minced fresh rosemary2 teaspoons minced fresh thyme1 turkey (12 to 14 pounds)1-1/2 teaspoons salt1 teaspoon pepper1-1/2 cups reduced-sodium chicken brothGRAVY:1 to 2 cups reduced-sodium chicken broth1/3 cup all-purpose flourSalt and pepper to taste
Preparation
Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed.
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.
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.
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 170°-175°.
Remove turkey to a serving platter. Let stand 20 minutes before carving.
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.
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.
