Herb Roasted Turkey

Preheat oven to 325 degrees F.

Squeeze lemon juice over the bird. Place juiced lemon wedges inside the chest cavity. Rub olive oil and butter, salt and pepper over the entire turkey. Place fresh rosemary and thyme underneath breast skin. Tie turkey legs together with kitchen string and close cavity.

Pour broth and wine into roasting pan. Add bay leaf and herbs. Place rack in pan. Place turkey, breast side up, on rack. Cover with foil, creating a "tent."

Roast until a meat thermometer reads 160 degrees F when inserted into the thickest part of the breast without touching the bone. It should take about 15 minutes per pound to reach this temperature. A 12 to 14 pound turkey should be done in about 2 to 3 hours, or when juices run clear. About 30 minutes before turkey is done, remove foil and turn oven to 450 degrees F for a golden bird. Allow the turkey to rest 20 minutes before carving.