Herb Roasted Turkey With Citrus Glaze

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 20mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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