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1. Remove giblets and neck from turkey, reserve
for gravy. Rinse turkey with cold running water and drain well.
Blot dry with paper towels.
2. Peel lemons and limes. Squeeze juice from lemons and limes
to make least 2 tablespoons juice of each. Cut the remaining fruit
in half and place in the turkey cavity. Sprinkle salt in the cavity.
3. In a small bowl, mix the wine, brown sugar and citrus juices;
reserve for glaze.
4. Gently loosen skin from the turkey breast without totally detaching
skin and carefully place 1 tablespoon each of marjoram and sage
under the skin. Replace skin.
5. Fold neck skin and fasten to the back with 1 or two skewers.
Fold the wings under the back of the turkey. Return legs to tucked
position.
6. Place turkey, breast side up, on a rack in a large shallow
(about 2 1/2" deep) roasting pan. Rub turkey with salt, pepper and
oil. Insert an oven safe meat thermometer into the thickest part
of the thigh, being careful the pointed end of the thermometer does
not touch the bone.
7. Roast turkey in a pre-heated, 325° F. oven for about 3
3/4 hours. During the last hour of cooking time, baste with the
pan drippings. During the last 30 minutes of cooking time, baste
with the citrus glaze. Loosely cover with aluminum foil to prevent
over browning. Continue to roast until thermometer registers 180
degrees F in the thigh, or 170 degrees F. in the breast.
8. Remove turkey from the oven and allow it to rest for 15-20
minutes before carving.
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