Herb Roasted Turkey With Citrus Glaze

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 16
• 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 wine
• 1/4 cup packed brown sugar
• gravy
• 1 bunch fresh sage
• 1 bunch marjoram
• 1 bunch thyme

Recipe

• 1 remove giblets and neck from turkey, reserve for gravy.
• 2 rinse turkey with cold running water and drain well.
• 3 blot dry with paper towels.
• 4 peel lemons and limes.
• 5 squeeze juice from lemons and limes to make least 2 tablespoons juice of each.
• 6 cut the remaining fruit in half and place in the turkey cavity.
• 7 sprinkle salt in the cavity.
• 8 in a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
• 9 gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.
• 10 replace skin.
• 11 fold neck skin and fasten to the back with 1 or two skewers.
• 12 fold the wings under the back of the turkey.
• 13 return legs to tucked position.
• 14 place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
• 15 rub turkey with salt, pepper and oil.
• 16 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.
• 17 roast turkey in a pre-heated, 325° f.
• 18 oven for about 3 3/4 hours.
• 19 during the last hour of cooking time, baste with the pan drippings.
• 20 during the last 30 minutes of cooking time, baste with the citrus glaze.
• 21 loosely cover with aluminum foil to prevent over browning.
• 22 continue to roast until thermometer registers 180 degrees f in the thigh, or 170 degrees f.
• 23 in the breast.
• 24 remove turkey from the oven and allow it to rest for 15-20 minutes before carving.