Herb-Roasted Turkey with Red Wine Gravy

Prep: 20 min.

Cook: 4 hr. and 30 min.

Rest: 30 min.

Serves: 10

Cost per serving: $2.39

1/3 cup olive oil

1 stick (1/4 lb.) unsalted butter, softened

3 cloves garlic, crushed

3 Tbsp. fresh rosemary (or 1 Tbsp. dried), plus 1 sprig rosemary

3 Tbsp. chopped fresh thyme (or 1 Tbsp. dried), plus 1 sprig thyme

2 Tbsp. chopped fresh sage (or 2 tsp. dried)

Salt and pepper

1 (12 lb.) turkey,

thawed

1/2 lemon, cut in half

1/4 small onion

1. Set a rack in lower third of oven; preheat oven to 325°F. Combine oil, butter, garlic, chopped herbs and 1 tsp. each salt and pepper.

2. Remove neck and giblets; discard. Rinse turkey; pat dry. Rub oil-herb mixture over turkey and under skin. Sprinkle salt and pepper inside bird; then stuff it with lemon, onion and herb sprigs. Tuck wings under; tie legs with kitchen twine.