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Herb-Roasted Turkey with Citrus Glaze

 
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12

Thanksgiving Herb-Roasted Turkey

Yield

22

servings

Prep

20

min

Cook

4

hrs

Ready

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

15 pounds turkey
fresh or frozen (thawed)
1 bunch marjoram
*
1 bunch sage
fresh
*
1 x gravy
pan
*
¼ cup brown sugar
packed
*
½ teaspoon black pepper
coarsely ground
1 ½ teaspoon salt
divided
2 each limes
*
3 each lemons
*
1 bunch thyme
*

Directions

Preheat oven to 325℉ (160℃) F.

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 2½ 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 3¾ 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 to 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. 18. Provides 22 servings at 6 ounces per portion.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 58535% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 356mg 15%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 178g
Vitamin A 0% Vitamin C 0%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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