|
|
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.
Source:
The National Turkey Federation
|
Halloween Recipes @ Holiday Eats (www.holidayeats.net)
|
|
Visit our holiday recipe site, Holiday Eats, for more Thanksgiving and all your holiday recipes.
Do you have a great Thanksgiving or other holiday recipe? Easily share your tasty holiday recipes with us @ Holiday Eats.
|
Thanksgiving Books, Music, and Videos
Holidays on the Net has joined with Amazon.com to offer you and your family books, music CDs, DVDs, videos and more to enjoy your holiday celebration. Easily search Amazon.com's selections.
Join our Mailing List
We'll keep you informed of future Holidays on the Net Celebrations
|
