112-14 lbthawed turkeygiblets removed, rinse and pat dry
1small bulb garlictop cut off
1buncheach fresh sage, rosemary and thyme(Reserve 1 Tbsp thyme leaves for butter)
In a small bowl, mix together salt, sugar, paprika, garlic powder, onion powder, poultry seasoning and black pepper.
Using your fingers, separate the skin from the meat on the breast, Season with rub under the skin. Use remaining on all sides and interior of turkey.
Place turkey into a dish or on a rimmed pan, cover with plastic wrap. Chill overnight.
To prepare: Remove turkey from fridge 1 hour prior to roasting. Set oven rack to lowest position and preheat oven to 325°F. Spray a roasting pan fitted with rack, with cooking spray.
Center turkey on rack. Tie legs using kitchen twine and tuck wings under. Pour stock into pan.
Place onion, orange, sage, rosemary and thyme with garlic inside turkey. Sprinkle breast with additional salt and black pepper if desired.
Mix together butter, honey, reserved thyme and orange zest. Drizzle ⅓ over turkey.
Roast turkey for about 2 ½ hours total, depending on weight. Roast until a thermometer inserted into the thickest portion of the thigh registers 165-170°F. Check at 1 ½ hours, drizzle with ⅓ reserved butter and lay foil on top to prevent over browning.
Transfer to a platter brush or drizzle with remaining citrus herb butter, Cover loosely with foil. Rest for 20 up to 30 minutes.
To make gravy, pour pan juices into a saucepan, bring to a boil. You may add more chicken stock, if needed. Whisk in a flour slurry, of all purpose flour and chicken stock (or milk) whisking until smooth. Cook whisking until thickened then immediately lower the heat to low and simmer for 5 minutes. Taste and adjust seasonings. Keep warm until serving.
As the citrus herb butter sits it will solidify. Warm in the microwave for a few seconds as needed.