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Herb-Roasted Turkey with Citrus Glaze
Makes 22 servings, 6 ounces
1 15-pound whole turkey,
fresh or frozen (thawed)
3 large lemons
2 large limes
1 ½ teaspoons salt, divided
½ teaspoon black pepper,
½ cup dry white wine (alcohol-free wine may be substituted
¼ cup packed brown sugar
1 bunch each of fresh sage,
marjoram and thyme, divided
- 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 (see step 11 for how to make the 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
- 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 ½ inches deep) roasting pan.
Rub turkey with salt, pepper and 2 to 3 tablespoons of olive 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-egree Fahrenheit oven about 3 ¾ 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 to
prevent excessive browning. Continue to roast until the thermometer registers
180 degrees Fahrenheit in the thigh or 170 degrees 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
- 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.
Serving size: 1 cup
Diabetic Gourmet Magazine