Honey-Glazed Roasted Turkey with Lemon-Sage Gravy

1. Adjust oven rack to lowest position; preheat oven to 325°. Place roasting rack in 17 x 14-inch deep roasting pan. In small bowl, stir 2 tablespoons sage, salt, pepper and garlic powder.
2. Remove giblets, liver and neck from turkey; freeze or save for later use. Place turkey on rack in pan; sprinkle inside cavity and outside of turkey with sage mixture. Place celery, onion and lemon inside cavity. Tie legs together with kitchen string; tuck wing tips under turkey to hold in place. Loosely tent turkey with aluminum foil; roast 1 1/2 hours.
3. In microwave-safe medium bowl, heat honey, 1 tablespoon lemon juice and lemon zest in microwave oven on high 30 seconds or until easy to stir; stir in 2 tablespoons sage. Brush turkey with some honey mixture.
4. Pour 1 can broth into bottom of roasting pan. Tent turkey with foil; roast 2 1/2 hours or until juices run clear and internal temperature reaches 160° in thickest part of thigh, making sure thermometer doesn’t touch bone and brushing with honey mixture every 20 minutes. Remove foil during last 30 minutes of roasting to brown top, if necessary. (Pop up temperature indicator may not work properly and stick with honey basting; make sure to have an instant-read thermometer available.) Transfer turkey to cutting board; loosely tent with foil and reserve excess juices for gravy. (Internal temperature will rise to 170° upon standing.
5. Remove rack from roasting pan; with spoon, skim excess fat from drippings. Place roasting pan with drippings across 2 burners over medium heat; whisk in flour and add remaining 2 cans broth. Cook 5 minutes, scraping browned bits from bottom of pan with wooden spoon. Reduce heat to medium-low; simmer 10 minutes or until thickened, stirring occasionally. Strain gravy through fine-mesh strainer, if desired. Stir in remaining sage and 2 tablespoons lemon juice. Makes about 2 1/4 cups gravy.
6. Carve turkey; serve with gravy.

Approximate nutritional values per serving (about 8 ounces turkey, 3 tablespoons gravy): 566 Calories, 18g Fat, 5g Saturated Fat, 262mg Cholesterol, 1089mg Sodium, 38g Carbohydrates, 0g Fiber, 24g Sugars, 23g Added Sugars, 70g Protein