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Herb-Roasted Turkey with Citrus
1 15-lb turkey (thawed)
3 large lemons
2 large limes
1-1/2 tsp salt, divided
1/2 tsp black pepper
1/4 cup dry white wine
1/4 cup packed brown sugar
2-3 T olive oil
Pan Gravy
1 bunch each fresh sage, marjoram and thyme, divided
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey
with cold running water and drain well. Blot dry with paper towels.
Peel lemons and limes. 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 1/2 tsp. 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-inches deep) roasting pan. Rub turkey with salt, pepper and salad
oil. Insert oven-safe food 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 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 and loosely
cover with lightweight foil to prevent excessive browning.
Continue to roast until the thermometer registers 180 degrees in the
thigh.
Remove turkey from the oven and allow it to rest for 15-20 minutes
before carving.
   
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