Recipe ingredients
- 1 - 15 pound whole turkey fresh or frozen, thawed
- 3 large lemons
- 2 large limes
- 1-1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper coarsely ground
- 1/4 cup dry white wine
- 1/4 cup packed brown sugar
- Pan gravy
- 1 bunch, each fresh sage, marjoram and thyme, divided
Recipe method
- Preheat oven to 325F. 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 the lemons and limes to equal 2 tablespoons each.
- Cut the remaining lemons and limes 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 the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin.
- Replace the skin. Fold neck skin and fasten to the back with 1 or 2 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 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 the pointed end of the thermometer does not touch the bone.
- Roast the turkey in a preheated 325 degree F oven about 3-3/4 hours.
- During the last hour of roasting time, baste with the pan drippings.
- During the last 30 minutes, baste with the citrus glaze.
- Loosely cover with lightweight foil to prevent excessive browning.
- Continue to roast until the 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.
- Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
- Prepare lemon and lime roses as follows: with a 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.
Other thanksgiving recipes:
Herb roasted turkey with citrus glaze recipe
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