Enjoy this classic, delicious herb-roasted turkey this holiday! 

Ingredients

• 1 12-lb turkey
• 4 cloves of garlic, divided
• 1/4 cup of lemon zest
• 1/4 cup total of oregano, basil, and freshly chopped parsley leaves
• 2 tablespoons of olive oil
• 3 tablespoons of flour
• 1/2 cup of dry white wine
• 1 14-ounce can of low-sodium chicken broth
• Salt (to taste)
• Pepper (to taste)
• Water

Directions

1. Preheat your oven to 350 degrees
2. Add garlic, lemon zest, herbs, oil, salt, pepper, and 2 tbsps of water
3. Pulse in a food processor until the mixture becomes pasty
4. Loosen turkey skin on the breast
5. Rub seasoning paste onto the turkey breast and legs
6. Replace the skin
7. Tuck in the wings and tie the legs together with kitchen string
8. Place turkey in a large roasting pan and cook breast side down for 1 hour
9. Turn turkey over and add 1 cup of water or low-sodium chicken broth
10. Roast the turkey at least 1 more hour, basting it often with its juices
11. Insert a meat thermometer in the thickest part of a leg, not touching a bone, to ensure the turkey has reached 165 degrees (continue cooking if the temperature is lower than 165 degrees)
12. Once the turkey is at 165 degrees, transfer it to a cutting board and let it stand for 15 to 20 minutes
13. Pour pan drippings into a glass measuring cup, skim off the fat, and whisk the remaining liquid with flour
14. Add wine and simmer in a small pan for approximately 3 minutes
15. To remove lumps, strain the liquid before serving