Herb-Roasted Turkey with Citrus Glaze

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Ingredients

  • 1 15 lb. whole turkey fresh or frozen (thawed)
  • 3 large lemons
  • 2 large limes
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, coarsely ground
  • 1/4 cup dry white wine (see note)
  • 1/4 cup packed brown sugar
  • Pan Gravy
  • 1 bunch each fresh sage, marjoram, and thyme, divided

Directions

Preheat oven to 325°. Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from lemons and limes to equal 2 tablespoons each. Cut remaining lemons and limes in half and place in turkey cavity. Sprinkle salt in cavity.
In small bowl, mix wine, brown sugar, and citrus juices; reserve for glaze. Gently loosen skin from turkey breast without totally detaching skin and carefully place 1 tablespoon each fresh sage and marjoram under skin. Replace skin. Fold neck skin and fasten to back with 1 or 2 skewers. Fold wings under back of turkey. Return legs to tucked position.
Place turkey, breast side up, on rack in large shallow (about 2-1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that pointed end of thermometer does not touch bone.
Roast turkey in preheated oven about 3 ¾ hours. During last hour of roasting time, baste with pan drippings. During last 30 minutes, baste with citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until thermometer registers 180°. in the thigh, or 170° in the breast.
Remove turkey from oven and allow to rest for 15-20 minutes before carving.
Place on warm, large platter and garnish platter with remaining fresh herbs and lemon and lime roses.
Prepare lemon and lime roses as follows: with small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service. Provides 22 – 6 oz. portions. Note: Alcohol-free wine may be substituted for the dry white wine.

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