Herb-Roasted Turkey with Citrus Glaze
- 1 15-Pound WHOLE TURKEY, fresh or frozen (thawed)
- 3 Large lemons
- 2 Large limes
- 1 1/2 teaspoon salt, divided
- 1-1/2 Teaspoon black
pepper, coarsely ground
- 1/4 c dry white wine
- 1/4 c packed brown sugar
- 1 Bunch each fresh sage, marjoram
and thyme, divided
- Remove giblets and neck
from turkey; reserve for gravy. Rinse turkey with cold running water and drain
well. Blot dry with paper towels.
- Peel skin from lemons and limes to make
rose garnishes (see step 11 for directions). Reserve in refrigerator.
- Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut
remaining lemons and limes in half and place in the turkey cavity. Sprinkle 1/2
teaspoon salt in the cavity.
- In a small bowl, mix the wine, brown sugar
and citrus juices; reserve for glaze.
- Gently loosen skin from turkey
breast without totally detaching the skin and carefully place 1 tablespoon each
fresh sage, marjoram and thyme under the skin. Replace skin.
- Fold neck
skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back
of the turkey. 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 remaining salt, pepper and 2 to 3 tablespoons of vegetable oil.
Insert oven-safe food thermometer into the thickest part of the thigh, being
careful the pointed end of the thermometer does not touch bone.
- Roast the
turkey in a preheated 325 degree F oven about 3-3/4 hours. During the last hour
of roasting time, baste with pan drippings. During the last 30 minutes, baste
with citrus glaze. Loosely cover with lightweight foil to prevent excessive
browning. Continue to roast until the thermometer registers 175 degrees F in the
- Remove turkey from the oven and allow to rest for 15-20 minutes
- Place on a warm large platter and garnish platter with
remaining fresh herbs and lemon and lime roses.
- Prepare lemon and lime
roses as follows: with a small sharp knife or vegetable peeler, cut a continuous
thin 1-inch strip of peel. Avoid cutting into white pith. Roll tightly, skin
inside out and secure with toothpicks. Reserve in a bowl filled with ice water
until time for service.
Provides 22 servings at 6 ounces per portion.
Recipe and photo used with permission by The National Turkey Federation
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