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Lemon & Sage Roasted Turkey

1 cup chicken broth
1/8 tsp. ground black pepper
A 12-to 14-pound turkey

Mix broth and black pepper and set aside. Remove package of giblets and neck from turkey cavity. Rinse turkey with cold water and pat dry. Loosen the skin carefully from the breast meat, using your fingers. Place the lemon slices and sage leaves under the skin. Season as desired, including the cavity. Tie ends of drumsticks together. Place turkey, breast-side up, in a shallow roasting pan. Brush turkey with butter and then the broth mixture. Insert meat thermometer into thickest part of meat, not touching bone.Roast at 325°F. for 3-1/2 to 4 hours or until thermometer reads 180°F. and drumstick moves easily, basting occasionally with broth mixture. Begin checking for doneness after 3 hours of roasting time. Allow turkey to stand for 10 minutes before slicing. Serves 12 to 16.

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