1 (6 to 8-pound) whole
turkey, washed and drained
1/4 cup frozen lemon juice concentrate, thawed
1/4 cup fresh lemon juice
1/4 cup honey
1/4 cup olive oil
3 tablespoons fresh lime juice
3 tablespoons fresh chopped mint leaves
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1 teaspoon grated lime peel
1/3 cup orange juice
Pinch salt and pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch thyme
1 red onion, sliced
In a large bowl, combine
all juices, honey, oil, mint, citrus peels, salt, pepper, herbs
and spices. Mix well. Add turkey to the mixture, turning a few
times to cover with marinade.
Top turkey with sliced
onions.
Cover bowl with foil.
Marinate turkey in the refrigerator for 3 to 8 hours.
When ready to roast, remove
turkey from marinade and discard onions. Pour marinade into a
saucepan and bring to a boil, boil for 5 minutes. Set aside.
Place turkey, breast side
up, on a rack in a large shallow (about 2 1/2 inches deep) roasting
pan. Insert oven-safe meat thermometer into the thickest part
of the thigh, being careful the pointed end does not touch the
bone.
Roast turkey in a preheated
325 degree F oven about 2 1/4 to 2 3/4 hours. Baste turkey frequently
with marinade as it cooks. If needed, 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.
Makes 9 servings.
Nutrition Facts per serving:
Calories 200
% Daily Value*
Total Fat 9g 41%
Cholesterol 75mg
Sodium 90mg
Total Carbohydrate 2g
Protein 26g
Recipe
provided courtesy of
the National Turkey Federation.
