Remove giblets and neck from turkey, discard liver
and reserve the rest in the fridge 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 (see instructions below). 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.
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.
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 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 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°F (160°C) oven
about 3 3/4 hours. During the last hour of
roasting time, baste with the pan drippings. Be
careful not to baste over the pop-up timer, as it
may bake it shut. (Double check with the meat
thermometer).
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°F (85°C) in
the thigh, or 170°F (80°C) in the breast.
Alternative checks for doneness- Leg joint moves
freely when the drumstick is rotated; or, when a
fork is inserted into the deepest part of the leg
joint the juices are clear.
Remove turkey from the oven and allow it to rest
for 15 to 20 minutes before carving. Place on a
warm large platter and garnish the platter with
fresh herbs and lemon and lime roses.
Originally Submitted
11/27/2011
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