2. To prepare garlic-herb rub, place first 5 ingredients in a food processor; process until finely minced. (Note: Make the garlic-herb rub up to one day ahead and rub under the skin of the turkey, then let the turkey chill. )
3. To prepare turkey, remove white papery skin from garlic head ( do not peel or separate the cloves). Wrap garlic head in foil. Set aside.
4. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Spread garlic-herb rub under loosened skin and rub over breast and drumsticks. Gently press skin to secure. Lift wing tips up and over back; tuck under turkey
5. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 325 degrees F for 1 hour. Add garlic head to pan; bake an additional 2 hours or until thermometer registers 180 degrees F. Place Turkey on a platter, reserving pan drippings; let stand 20 minutes. Discard skin.
6. To prepare gravy, place a zip-top plastic bag inside a 4-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into glass measure, stopping before fat layer reaches opening (you should have about 2/3 cup). Reserve 1 tablespoon fat; discard remaining fat. Add enough broth to drippings to measure 3 cups; reserve remaining broth for another use.
7. Separate roasted garlic cloves; squeeze to extract garlic pulp. Discard skins. Heat reserved fat in a medium saucepan over medium heat. Add garlic pulp and flour; cook 30 seconds or until lightly browned, whisking constantly. Gradually add broth mixture, stirring with a whisk until blended. Bring to a boil over high heat, stirring constantly. Remove from heat.
Yield: 15 servings (serving size: 6 ounces turkey and about 3 tablespoons gravy).