Ingredients:

•  1 whole turkey, patted dry

•  2 tablespoons coarse salt

•  1 teaspoon black pepper

•  1 Catania orange, halved

•  1 Catania lemon, halved

•  1 small yellow onion, peeled and quartered

•  1 head garlic, halved

•  6 sprigs thyme

•  2 sprigs sage

•  1 tbsp. of olive oil

•  3 cups of chicken stock, warm

•  1/2 cup of milk

•  2 tbsp. of flour

Directions:

1. Preheat oven to 425°F with rack in lower third position.

2. Season cavity of turkey with 1 tbsp. of salt and 1/2 tsp. of pepper. Stuff with orange, lemon, onion, garlic, and herbs.

3. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.

4. Rub skin with olive oil and season with remaining salt and pepper.

5. Pour 2 cups of 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 registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.

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

For gravy:

1. Transfer and bring the pan drippings and remaining 1 cup of chicken stock to a simmer over medium-high heat.

2. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.

3. Carve turkey and serve with gravy.

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