© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
6-8 lb WHOLE TURKEY
1/4 c frozen lemon juice concentrate, thawed
1/4 c fresh lemon juice
1/4 c honey
1/4 c olive oil
3 tbsp fresh lime juice
3 tbsp fresh chopped mint leaves
1 tbsp grated orange peel
2 tsp grated lemon peel
1 tsp grated lime peel
1/3 c orange juice
Pinch salt and pepper
1/4 tsp cumin
1/4 tsp 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. Reserve 1/4 c marinade for basting. Add turkey to the remaining mixture, turning a few times to cover with marinade.
Top turkey with sliced onions.
Cover bowl with foil. Marinate turkey in the refrigerator for 3-8 hours.
When ready to roast, remove turkey from marinade and discard.
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 165 degrees F.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Total Calories 200
Total Fat 9 g
% Daily Total Fat 41
Cholesterol 75 g
Sodium 90 mg
Total Carbohydrates 2 g
Protein 26 g