Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 2 - Servings: 12 plus leftovers

1. Position oven rack in lowest third of oven. Heat oven to 425 degrees F.

2. Remove neck and giblets from turkey cavity. Rub turkey with oil. Spread onion in roasting pan. Place turkey on top.

3. Roast in heated 425 degree oven 30 minutes. Add 1 cup broth to pan. Lower oven temperature to 325 degrees. Loosely tent turkey with aluminum foil. Roast another 3 to 3-1/2 hours or until an instant-read thermometer registers an internal temperature of 180 degrees in innermost part of thigh and 170 degrees in breast. Remove to a platter; let stand 20 minutes.

4. Meanwhile, prepare gravy: Scrape pan drippings into a small bowl. Skim off fat. Melt butter in a medium-size saucepan over low heat. Stir in flour. Whisk in 2 cups strained pan juices and broth. Add wine and salt; simmer over medium-high heat, stirring, until gravy is thickened, 2 to 3 minutes. Serve with carved turkey.

Fat; 5 g Carbohydrate; 262 mg Sodium; 97 mg Cholestestrol

v2.0l.