Herb Roasted Turkey With Citrus Glaze

Directions

1. Remove giblets and neck from turkey, throw away liver and reserve the rest in the fridge for gravy. Rinse turkey with cool running water and drain well. Blot dry with paper towels.
2. Peel skin from lemons and limes to make rose garnishes (*see instructions below). Reserve in refrigerator. Squeeze sufficient juice from the lemons and limes to equal 2 Tbsp. each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
3. 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 Tbsp. each sage and marjoram under the skin.
4. Replace the skin. Fold neck skin and fasten to the back with 1 or possibly 2 skewers.
5. Fold the wings under the back of the turkey. Return legs to tucked position.
6. 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 oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful which the pointed end of the thermometer does not touch the bone.
7. Roast the turkey in a preheated 325 F. oven about 3 3/4 hrs. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer). During the last 30 min, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast till the thermometer registers 180 F. in the thigh, or possibly 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or possibly, when a fork is inserted into the deepest part of the leg joint the juices are clear.
8. Remove turkey from the oven and allow it to rest for 15-20 min before carving. Place on a hot large platter and garnish the platter with fresh herbs and lemon and lime roses.
9. *Prepare lemon and lime roses as follows: with a small sharp knife or possibly 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.
10. Reserve in a bowl filled with ice water till time for service.
11. Provides 22 servings at 6 ounces per portion.
12. Note: Alcohol-free wine may be substituted for the dry white wine.