Ready in over 3 hours
- 1 15 lb. fresh or frozen (thawed) whole turkey
- 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
- pan gravy
- 1 bunch each fresh sage, marjoram and thyme
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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 glaze.
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 skin.
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 carving.
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