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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.
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2. Peel lemons and limes to make rose garnishes (recipe follows); reserve in refrigerator.
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3. Squeeze enough juice from lemons and limes to equal 2 tablespoons each. Cut remaining lemons and lime in half and place in turkey cavity. Sprinkle 1/2 teaspoon salt in cavity.
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4. In small bowl, combine wine, brown sugar and citrus juices; reserve for glaze.
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5. Gently loosen skin from turkey breast without totally detaching skin and carefully place 1 tablespoon each sage, marjoram and thyme under skin. Replace skin.
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6. Fold neck skin and fasten to back with 1 or 2 skewers. Fold wings under back of turkey. Return legs to tucked position.
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7. Place turkey, breast side up, on rack in large shallow (about 2-1/2-inches-deep) roasting pan. Rub turkey with remaining salt, pepper and 2 to 3 tablespoons oil. Insert oven-safe meat thermometer into thickest part of thigh, being careful pointed end of thermometer does not touch bone.
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8. Roast turkey in preheated 325°F oven about 3-3/4 hours. During the last 1 hour of roasting time, baste with pan drippings. During last 30 minutes, baste with citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until thermometer registers 175°F to 180°F in thigh.
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9. Remove turkey and allow to rest 15 to 20 minutes before carving.
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10. Place on warm large platter and garnish with fresh herbs and lemon and lime roses.
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Rose Garnishes
With small sharp knife or vegetable peeler, cut continuous thin 1-inch strip of reserved lemon or lime peel. Avoid cutting into white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in bowl filled with ice water until time for service.
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