Thanksgiving Turkey in Lemon and Wine Sauce

Originally, this recipe was for turkey breasts, but I use it for roasting a whole bird. The combination of all of the fresh vegetables and the lemon juice (we have a lemon tree outside) makes this amazing every time

• Ready In: 5 hrs 20 mins
• Serves: 8
• Yields: 1 turkey

Ingredients

• 1  whole turkey
• 2  cups shallots
• 2  cups fresh lemon juice
• 2⁄3 fresh thyme
• 4  bunches parsley
• 1 1⁄3 cups olive oil
• 6  carrots
• 4  onions
• 1 1⁄3 cups white wine

Directions

1. Baste turkey in 1/2 of all of the ingredients, and cover the pan.
2. Cook on high (250 C) for one hour.
3. Remove the cover, and lower the temperature to 180°C Add the remaining sauce. Cook until done, basting occasionally.
4. Use the formula below for an unstuffed turkey:
5. * 4-6 kilos - 2 3/4 - 3 hours.
6. * 6-7 kilos - 3 - 3 3/4 hours.
7. * 7-9 kilos - 3 3/4 - 4 1/4 hours.
8. * 9-10 kilos - 4 1/4 - 4 1/2 hours.
9. * 10-12 kilos - 4 1/2 - 5 hours.