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Citrus Roast Turkey
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Two lemons, two limes and an orange with fresh bunches of sage, marjoram, and thyme add the herbal notes for a uniquely flavored bird.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
14 pounds whole turkey
2 large lemons
2 large limes
1 large juicing orange
1/4 cup brown sugar (dark or light)
1/4 cup dry white wine or apple juice
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1/4 cup oil
salt and freshly ground black pepper
directions
Preheat the oven to 325 degrees F.
Pat the turkey dry with paper toweling. Remove any excess fat from the cavity and tuck the wings under the body.
Cut the citrus fruits in half then squeeze the juice from them. Combine the lemon juice, lime juice, and orange juice. Add the wine and brown sugar and mix well. Set aside.
Season the inside of the turkey cavity with salt and then add the halved fruits.
Combine the sage, thyme, and marjoram. Slide the herb mixture under the skin of the turkey. Rub the outside of the turkey with the oil and season well with salt and pepper.
Place the turkey breast side up on a rack in a shallow roasting pan. Secure the neck skin with skewers. Place the roasting pan in the oven and roast at 325 degrees F for 3 1/2 hours. During the last hour of cooking time, baste the turkey with the pan drippings and citrus glaze. If the turkey begins to brown too quickly, cover it lightly with foil. Cook until the turkey registers 170 degrees F in the breast or 180 degrees in the thigh when tested with a meat thermometer.
Remove the turkey from the oven and let it rest, covered lightly with foil, for 15 minutes before carving.
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nutrition data
1007 calories, 46 grams fat, 11 grams carbohydrates, 130 grams protein per serving. This recipe is low in carbs.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
December 17, 2021
This recipe was a hit among my friends and family. The citrus glaze provides a uniquely sweet flavor without being too tart, which goes well with the sage, thyme and marjoram.
November 25, 2018
Second year using this recipe! Moist and flavorful!