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

1/4 Cup packed brown sugar

Pan Gravy

1 Bunch, each fresh sage, marjoram, and thyme, divided

 
Preheat oven to 325F. 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.