Prep 20 mins
Cook 4 hrs
From the National Turkey Federation. This is also a low-carb recipe.
- 1 (15 lb) fresh, frozen turkey, lemons or 1 (15 lb) fresh, frozen turkey, , , thawed
- 3 large lemons
- 2 large limes
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon coarsely ground black pepper
- 1⁄4 cup dry white wine
- 1⁄4 cup packed brown sugar
- 1 bunch fresh sage
- 1 bunch marjoram
- 1 bunch thyme
- Remove giblets and neck from turkey, reserve for gravy.
- Rinse turkey with cold running water and drain well.
- Blot dry with paper towels.
- 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.
- In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
- 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.
- 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.
- 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.
- 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.
- Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
I found this recipe close to 10yrs ago. I have made it ever since. Till this day I have never tasted a better Turkey! It's become my tradition. Thank you!
I first made this EXACT recipe back in 2003...it was my first time ever making a turkey and first time having Thanksgiving at my own home. The turkey turned out awesome! It tasted extraordinary!!! The meat was so tender and had a wonderful flavor..a slight tang along with the herb and nice golden outside. Beautiful. I LOVE this recipe. I lost it about 10 yrs ago during our move and hadn't found it again...til now.