Directions :

1. Adjust oven rack to bottom third of oven. Preheat oven to 325 degrees. Place turkey on a rack inside a roasting pan, breast side up. Pat turkey dry with paper towels. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together.
2. Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon zest and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in the thickest part of the thigh reads 165 degrees, about 3 to 3 ½ hours.
3. While turkey is roasting, baste occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly.
4. Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices.
5. To freeze the roasted turkey:
6. Carve the turkey and place in shallow freezer containers. Pour cooking juices over turkey then let cool slightly, about one hour. Cover and freeze up to 3 months.
7. To thaw and reheat the roasted turkey:
8. Partially thaw the turkey in refrigerator overnight. Preheat oven to 350 degrees. Transfer turkey and cooking juices to a baking dish.
9. Pour 1 ½ cups broth over top. Bake, covered, until a thermometer inserted in the turkey reads 165 degrees, 50-60 minutes. Remove turkey to a platter, reserving cooking juices, and keep warm.
10. To make the gravy and serve:
11. In a saucepan, melt butter over medium heat, stir in flour until smooth. Gradually whisk in the cooking juices; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve gravy alongside turkey