Garlic Rosemary Turkey

14-1/2 oz. can chicken broth 1 c. butter, sliced 1/2 c. white wine or chicken broth 2 sprigs fresh rosemary 1 lemon, zest removed and fruit sliced 2 T. honey 12-lb. turkey, thawed if frozen 1 t. salt 1/2 t. pepper 10 cloves garlic, peeled

Combine broth, butter and wine or broth in a small saucepan; bring to a boil over medium-high heat. Add rosemary and zest; simmer over low for 20 minutes. Stir in honey. Remove from heat; set aside, keeping warm. Pat turkey dry and remove giblets. Sprinkle turkey with salt and pepper. Place turkey breast-side up on a wire rack in a roasting pan. Add lemon slices and garlic to roasting pan. Roast turkey at 350 degrees for about 3 hours, basting with broth mixture every 30 minutes, until a meat thermometer inserted into thigh reads 165 degrees. Transfer to a serving platter; let stand 20 to 30 minutes before carving. Serves 10.