This Herb-Roasted Turkey with Citrus Glaze is best for your thanksgiving.
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Prep Time: 20 Minutes
Cooking Time: 4 Hours
Extra Time: 10 Minutes
Total Time: 4 Hours & 30 Minutes
Servings: 20+
User Rating: 4.9
Ingredients for Herb-Roasted
Turkey with Citrus Glaze:
- 1 15-Pound WHOLE TURKEY fresh or frozen
- 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
Instructions for Herb-Roasted
Turkey with Citrus Glaze:
Step 1: Preheat the oven to 325.
Step 2: Remove giblets and neck from turkey;
reserve for gravy. Rinse turkey with cold running water and drain well. Blot
dry with paper towels.
Step 3: Peel skin from lemons and limes to make
rose garnishes. Reserve in the refrigerator. Squeeze enough juice from the lemons
and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in
half and place them in the turkey cavity. Sprinkle salt in the cavity.
Step 4: In a small bowl, mix the wine, brown
sugar, and citrus juices; reserve for glaze.
Step 5: Gently loosen the skin from the turkey
breast without totally detaching the skin and carefully place 1 tablespoon of each
fresh sage and marjoram under the skin. Replace the skin.
Step 6: Fold neck skin and fasten to the back
with 1 or 2 skewers.
Step 7: Fold the wings under the back of the
turkey. Return legs to tucked position.
Step 8: Place turkey, breast side up, on a rack
in a large shallow (about 2-1/2 inches deep) roasting pan.
Step 9: Rub turkey with salt, pepper, and 2 to 3
tablespoons of salad oil. Insert an 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.
Step 10: Roast the turkey in a preheated 325-degree F. oven for about 3-3/4 hours.
During the
last hour of roasting time, baste with the pan drippings.
Step 11: During the last 30 minutes, baste with
the citrus glaze.
Step 12: Loosely cover with lightweight foil to
prevent excessive browning.
Step 13: Continue to roast until the thermometer
registers 180 degrees F. in the thigh or 170 degrees F. in the breast.
Step 14: Remove the turkey from the oven and allow it
to rest for 15-20 minutes before carving.
Step 15: Place on a warm large platter and
garnish the platter with the remaining fresh herbs and lemon and lime roses.
Step 16: 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, the skin inside
out, and secure with toothpicks.
Step 17: Reserve in a bowl filled with ice water until time for service.
Read More:
Tips from the cook:
Two days
from now comes Thanksgiving. So, it looks like the majority of us are planning
on indulging in a holiday feast that will likely have a negative effect on our
waistlines. Indulge in the meal without guilt by following these guidelines.
Nutrition Facts:
Calories:
585
Fat:
23g
Sodium:
356g
Protein:
178g
Cholesterol:
229g
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