Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a magnificent Thanksgiving centerpiece. A simple pan gravy is the finishing touch.

Ingredients
1 whole turkey (about 14 pounds), patted dry

2 tablespoons coarse salt

1 teaspoon black pepper

1 orange, cut in half

1 lemon, halved

1 little yellow onion, peeled and quartered

1 head garlic, halved

6 sprigs thyme

2 sprigs sage

1 tablespoon olive oil

3 cups chicken stock, warm

1/2 cup milk

2 tablespoons flour

Directions
Preheat oven to 425 with rack in lower 3rd position.

Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Things cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.

Rub skin with olive oil and season with staying salt and pepper.

Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast signs up 165 degrees. After first hour of roasting, baste turkey every thirty minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.

Remove turkey from oven and transfer to a sculpting board. Let stand at least 15 minutes.

Location roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake intensely to integrate. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens somewhat, about 2 minutes.

Carve turkey and serve with gravy.