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1
In small bowl, mix salt, garlic, thyme and lemon peel. Place turkey on rack in large roasting pan. Rub turkey inside and out with salt mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
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2
Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
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3
Place turkey, breast side down, on rack in large roasting pan. Brush entire back side of turkey with 2 tablespoons of the melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 2 tablespoons melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
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4
Roast uncovered 3 hours to 3 hours 30 minutes, brushing twice with pan drippings during last 30 minutes of roasting. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
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5
While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper.
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6
Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened.
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