Herb-Roasted Turkey with Citrus Glaze
Prep time: 20 minutes
Cooking time: 225 minutes Total time: 245 minutes
- 15-lb whole turkey, fresh or frozen (thawed)
- large lemons
- large limes
- 1 1/2 tsps
- salt, divided
- 1/4 cup
- dry white wine or alcohol-free wine
- 1/4 cup
- brown sugar, packed
- 2 1/2 Tbls
- vegetable oil
- bunch of each - fresh sage, marjoram and thyme, divided
- wooden skewers
- 1/2 tsp
- black pepper, coarsely ground
- Remove the giblets and neck from turkey and discard. Rinse turkey with running water, drain well. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
- In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
- Gently loosen the skin from the turkey breast without totally detaching the skin and carefully place one tablespoon each of fresh sage, marjoram and thyme under the skin. Replace the skin. Fold the neck skin and fasten to the back with one or two skewers. Fold the wings under the back of the turkey and return legs to tucked position. Place turkey breast side up on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with salt and pepper and 2 1/2 tablespoons vegetable oil. Insert oven-safe thermometer into the thickest part of the breast, being careful that the pointed end of the thermometer does not touch the bone.
- Roast the turkey in a preheated 325° F oven about 3 3/4 hours. During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 170° F.
- Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place turkey on a warm large platter and garnish with the remaining fresh herbs.
Makes 29 servings. Per Serving: 4 Meat, 1 Free.