 | | Herb-Roasted Turkey with Citrus Glaze  Serving Size: 22 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 (see note)
- 1/4 Cup packed brown sugar
- Pan Gravy
- 1 Bunch, each fresh sage, marjoram, and thyme, divided
Instructions: - 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 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.
- Provides 22 servings at 6 ounces per portion.
- Note: Alcohol-free wine may be substituted for the dry white wine.
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