A simple herb and citrus rub is all this Holiday bird needs. No butter and no brining means no extra fat or sodium.

Fresh Herb and Citrus Roast Turkey

Preheat oven to 325 degrees. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey body cavity; pat dry with paper towels.

Combine oil, rosemary, sage, salt, and pepper in a bowl. Beginning at neck end of turkey and using you fingers, carefully make a pocket between the flesh and skin of the turkey breasts. Gently rub some of the oil-herb mixture into the pocket under the skin. Slide lemon slices under skin and over breasts. Rub remaining oil mixture over turkey. Stuff main cavity with rosemary and sage sprigs, bay leaf, and quartered orange and onion.

Tuck wings underneath breasts and tie legs together tightly with kitchen twine. Transfer turkey to a rack in a roasting pan. Pour broth into roasting pan.

Cover turkey loosely with foil and roast for 2-1/2 hours. Remove foil; cut band of string between drumsticks so thighs cook evenly. Roast 30 to 45 minutes more or until meat thermometer registers 175 degrees in the thigh. Remove turkey from oven. Cover with foil and let turkey stand for 15 to 20 minutes before carving.

Make Turkey Pan Gravy: Strain pan drippings into a medium saucepan. Whisk flour into pan drippings until smooth. Stir in chicken broth and white wine. Bring to boiling; cook and stir 1 minute more. Season, to taste, with salt and black pepper.

Serve turkey with Turkey Pan Gravy. Garnish with rosemary sprig, bay leaves, and/or orange halves, if desired.