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Herb Roasted Glazed Turkey
Ingredients:
- 1 - 15 Lb Fresh Whole Turkey
- 3 - Large Lemons
- 2 - Large Limes
- 1 1/2 tsp - Salt
- 1/2 tsp - Black Pepper (coarsely ground)
- 1/4 cup - Dry White Wine
- 1/4 cup - Packed Brown Sugar
- Pan Gravy
- 1 bunch - Fresh Sage
- 1 bunch - Marjoram
- 1 bunch - Thyme
Method:
- Rinse turkey well in cold running water.
- Drain the water and blot it dry with paper towels.
- Turkey's neck and giblets are to be reserved for gravy.
- Peel and squeeze lemons and limes to have 2 tablespoons juice of
each.
- Sprinkle salt in the turkey's cavity.
- Cut the rest of the lemons and limes in half and place them in
the cavity.
- Prepare the glaze by mixing the wine, brown sugar and citrus
juices in a small bowl.
- Scrape slice of thin from the turkey breast while being careful
not to detach it completely and put 1 tablespoon of marjoram and 1
table of sage under the sliced skin.
- Fold the skin of the neck and fasten it to the back with the help
of skewers.
- Fold the wings under the back and the legs to the tucked
position.
- Rub turkey thoroughly with salt, pepper and oil and place it in a
rack in a large shallow pan, breast side up.
- Insert a meat thermometer into the thickest part of the thigh of
the turkey while being careful not to touch its pointed end to the
bone.
- Heat the oven to 325° F and roast the turkey in it for about
four hours.
- During the last hour, add the pan drippings to the turkey.
- Baste with the citrus glaze prepared above during the last 30
minutes in the oven.
- After covering the turkey with the glaze, cover it loosely with
aluminum foil.
- Continue to roast until thermometer registers 180° F in the
thigh.
- Let the turkey cool for about 20 minutes before carving.
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