Herb Roasted Turkey With Citrus
1 15 lb. fresh or frozen (thawed) whole
3 large lemons
2 large limes
1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 cup dry white wine
1/4 cup packed brown sugar
1 bunch each fresh sage, marjoram and thyme
1. Remove giblets and neck from turkey,
reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry
with paper towels.
2. Peel lemons and limes. Squeeze juice from lemons and limes to make least 2
tablespoons juice of each. Cut the remaining fruit in half and place in the
turkey cavity. Sprinkle salt in the cavity.
3. In a small bowl, mix the wine, brown sugar and citrus juices; reserve for
4. Gently loosen skin from the turkey breast without totally detaching skin and
carefully place 1 tablespoon each of marjoram and sage under the skin. Replace
5. Fold neck skin and fasten to the back with 1 or two skewers. Fold the wings
under the back of the turkey. Return legs to tucked position.
6. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2"
deep) roasting pan. Rub turkey with salt, pepper and oil. Insert an oven safe
meat thermometer into the thickest part of the thigh, being careful the pointed
end of the thermometer does not touch the bone.
7. Roast turkey in a pre-heated, 325° F. oven for about 3 3/4 hours. During the
last hour of cooking time, baste with the pan drippings. During the last 30
minutes of cooking time, baste with the citrus glaze. Loosely cover with
aluminum foil to prevent over browning. Continue to roast until thermometer
registers 180 degrees F in the thigh, or 170 degrees F. in the breast.
8. Remove turkey from the oven and allow it to rest for 15-20 minutes before