Instructions

1. Preheat the Oven: Preheat your oven to 325°F (165°C). Place a rack in the lower third of the oven.

2. Prepare the Turkey: Remove the giblets and pat the turkey dry with paper towels. Rub the turkey inside and out with olive oil or melted butter. Sprinkle the salt, pepper, rosemary, thyme, and sage evenly over the turkey.

3. Stuff the Turkey: Stuff the turkey cavity with the quartered lemon, onion, and garlic. This adds flavor and moisture during the roasting process.

4. Tie the Legs and Tuck the Wings: Using kitchen twine, tie the turkey legs together. Tuck the wing tips underneath the bird to prevent them from burning.

5. Roast the Turkey: Place the turkey breast-side up on a roasting rack in a large roasting pan. Pour the chicken broth into the bottom of the pan to create steam while roasting and help keep the turkey moist. Roast the turkey for about 13 minutes per pound, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.

6. Baste the Turkey: Every 45 minutes, use a baster or spoon to pour some of the pan juices over the turkey. This will help achieve a golden, crispy skin.

7. Rest the Turkey: Once the turkey is fully cooked, remove it from the oven and let it rest, loosely covered with aluminum foil, for 20-30 minutes before carving. This helps redistribute the juices for a moist turkey.

8. Prepare the Gravy: While the turkey is resting, make the gravy. Pour the pan drippings into a small saucepan and place over medium heat. In a separate bowl, whisk the flour with a bit of chicken broth to make a smooth slurry. Slowly whisk this into the drippings, and continue to cook, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.

9. Serve: Carve the turkey and serve with the homemade gravy on the side.