Holiday turkey anyone? Dress up your bird by adding herbes de Provence and stuffing the cavity with lemons, blood oranges, and onions.

French Herb-Roasted Turkey

Remove neck and giblets from turkey; discard or reserve for another use. Pat turkey dry. Sprinkle 1 teaspoon salt in cavity and 1/2 teaspoon salt over skin. Cover with plastic wrap and refrigerate overnight.

Remove turkey from refrigerator 1 hour before roasting. Pat cavity and skin dry with paper towels. Sprinkle cavity with 1 teaspoon herbes de Provence. Stuff cavity with bay leaves, lemons, orange, and onion, Skewer neck skin to back. Tie drumsticks together with 100-percent-cotton kitchen string. Twist wing tips under back.

Preheat oven to 325 degrees. Spray a roasting rack with nonstick spray and place rack in a roasting pan. Place turkey, breast side up on the prepared roasting rack. Combine butter, oil, and remaining 2 tablespoons herbes de Provence. Rub butter mixture on the outside of the turkey. Loosely cover turkey with foil.

Roast for 2-1/2 hours. Remove foil. Roast, uncovered, for 1-1/2 to 2 hours or until internal temperature reaches 175 degrees to 180 degrees in thickest part of thigh away from bone, and 165 degrees in the thickest portion of the breast. If necessary, replace foil to prevent overbrowning.

Remove turkey from oven; transfer to a cutting board. Loosely cover with foil and let stand for 20 minutes.

To serve, remove and discard bay leaves, citrus, and onion from turkey cavity. Transfer turkey to a serving platter. Garnish platter with additional lemons and oranges, and fresh sage, if desired. 