Herbed-Lemon Roasted Turkey

INGREDIENTS:

14-18 pound turkey
1-1/2 cups chicken broth
1/4 tsp. lemon pepper
1-2 lemons (depending on turkey size), sliced thin
1 bundle fresh sage
1 stick butter, melted

DIRECTIONS:

1. Mix broth and lemon pepper and set aside.

2. Remove neck from cavity of turkey, and bag of giblets from beneath the flap of skin at the base of the breastbone in front.  Then rinse out the cavity thoroughly and wash the turkey all over outside with cool water.

3. Gently loosen the skin covering the breast meat by working your fingers beneath it.  Place the lemon slices and sage leaves under the skin, then season the turkey as desired (try sea salt and a little black pepper--maybe 1-2 tsps of salt rubbed into the skin and around inside the cavity, and 1/2 tsp. of black pepper.)

4. Brush the turkey with the butter, and then with broth/lemon pepper mixture.  You can use a meat thermometer by inserting the probe into the thickest part of the meat, but make sure it isn't touching bone.  Or just go by time.

5.  Roast the turkey for 5-6 hours in a 350-degree oven.  Baste occasionally with the broth mixture.  Start checking for doneness after 5 to 5-1/2 hours, depending on size of turkey.  If the turkey is done, the meat thermometer should register 180 degrees.  The drumsticks should move freely in their joints.