Citrus and Herb Butter Roasted Turkey

Steps

1. Zest orange and lemons into a medium bowl. Cut citrus in half and squeeze juice over top of turkey. Stuff halves into turkey cavity. Chop poultry blend and add ¾ of herbs to bowl with zest, along with ¾ cup butter and garlic. Season with salt and pepper. Mash with a fork to combine.
2. Center a rack in oven and preheat to 425°F. Pat turkey dry. Season with salt and pepper. Spread herb butter under skin and rub remaining on outside skin. Place turkey on a rack set in a roasting pan. Tuck wing tips behind back and, using kitchen twine, tie legs together. Add 2 cups broth to pan.
3. Roast turkey 30 minutes. Reduce heat to 350°F and continue roasting until golden and thermometer inserted into thickest part of turkey reaches 165°F, 2–2½ hours. Transfer turkey to a cutting board and tent loosely with foil. Rest 30 minutes.
4. Meanwhile, strain drippings from roasting pan into a fat separator. In a medium pot, melt remaining ¼ cup butter over medium. Sprinkle flour over butter and cook until well combined, stirring constantly, 2 minutes. Into pot, add remaining 1 cup broth and cooking liquid from fat separator and whisk until smooth. Heat to a simmer and cook until thickened, whisking often, 5–6 minutes. Stir in remaining ¼ chopped herbs. Cook 1 min. Season with salt and pepper to taste. Remove from heat and serve with turkey.