Rosemary-Lemon Herbed Turkey

A subtle infusion of fresh rosemary and lemon gives turkey a hint of flavor that even Thanksgiving purists will appreciate.

3 tablespoons oil from jar of oil-packed sun-dried tomatoes, divided
4 teaspoons chopped fresh rosemary
1 tablespoon minced garlic
2 teaspoons grated lemon peel
1 (12-lb.) turkey
3 (14-oz.) cans lower-sodium chicken broth, divided
1 onion, cut into wedges, divided
6 oil-packed sun-dried tomatoes, chopped, divided
6 fresh rosemary sprigs, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 lemon, halved
3 garlic cloves, crushed
1/2 to 3/4 cup instant flour (such as Wondra)

1. Combine 2 tablespoons of the oil, chopped rosemary, minced garlic and lemon peel.

2. With hands, loosen skin of turkey from flesh along breast, thigh and upper leg portions. Rub oil mixture over flesh and under skin; cover and refrigerate at least 1 hour. (Turkey can be made to this point 1 day ahead.)

3. Meanwhile, heat oven to 350°F. Place 1 cup of the broth and half each of the onion wedges, sun-dried tomatoes and rosemary sprigs in bottom of shallow roasting pan; top with rack.

4. Rub turkey with remaining 1 tablespoon oil; sprinkle with salt and pepper. Place on rack. Squeeze lemon halves over turkey; place in cavity of turkey, along with crushed garlic and remaining onion, sun-dried tomatoes and rosemary sprigs. Tent breast loosely with foil.

5. Bake 1 hour; remove foil. Add 3/4 cup of the broth; bake 1 1/2 to 2 hours or until juices run clear between drumstick and thigh and internal temperature reaches 175°F. to 180°F.

6. With tongs, tilt turkey to drain any accumulated juices from cavity. Remove filling from cavity; discard. Place turkey on platter; cover loosely with foil. Let stand 20 minutes.

7. Add all but 1 cup of the remaining broth to roasting pan; bring to a gentle boil. Reduce heat to medium-low; cook 5 minutes, stirring to scrape up any browned bits from bottom of pan.

8 .Meanwhile, whisk remaining 1 cup broth and 1/2 cup of the flour in medium bowl. Whisk into liquid in pan; boil 3 to 4 minutes or until thickened, adding additional 2 to 4 tablespoons flour mixed with 2 to 4 tablespoons water if thicker gravy is desired. Serve with turkey.

10 servings

PER SERVING: 430 calories, 20 g total fat (5.5 g saturated fat), 49.5 g protein, 9.5 g carbohydrate, 135 mg cholesterol, 465 mg sodium, 1 g fiber