Garnishes: orange wedges, fresh bay leaves, fresh parsley
Remove the giblets and neck from the turkey. Carefully loosen the skin under the breast and thighs. Place the turkey in an extra-large zip-plastic plastic bag or oven bag. Stir together the simmer sauce and yogurt. Pour mixture over the turkey in the bag between the skin and flesh and on top of the turkey. Seal the bag and place in a large roasting pan. Refrigerate overnight.
Preheat the oven to 400°F. Remove the turkey from the bag and place on a rack in a roasting pan. Pour any marinade over the top of the turkey. Place the onion, garlic, and lemons inside the turkey cavity. Tie the legs together with kitchen twine. Bring the wing tips back up and over the turkey.
Bake the turkey at 400°F for 30 minutes. Reduce the oven temperature to 350°F and continue baking 1 ½ to 2 hours longer, or until a thermometer inserted in the meaty part of the thigh registers 170°F. (Tent with aluminum foil during the last hour if the turkey begins to brown too much.) Remove the turkey from the roasting pan and let rest 30 minutes before carving.
Place the roasting pan with drippings over medium heat. Whisk flour into the drippings until smooth. Slowly whisk in chicken stock and bring mixture to a simmer. Simmer 5 minutes or until gravy is thickened. Season with salt and pepper to taste.
Garnish the turkey with desired garnishes and serve with gravy.
Serve with Cilantro-Golden Raisin Couscous:
For an easy side dish, sauté 1 chopped large onion and 2 cloves minced garlic in 1 tablespoon olive oil 5 minutes or until tender. Add desired amount of pearled couscous and cook according to package directions. During stand time, add golden raisins and chopped cilantro. The combination of sweet the sweet raisins and herbaceous cilantro will pair perfectly with the turkey and gravy.
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