1 15-lb WHOLE TURKEY, fresh or frozen, thawed
3/4 c extra virgin olive oil
1/3 c freshly squeezed lemon juice
6-8 Cloves fresh garlic, peeled
1 tbsp lemon zest
1 tsp salt
1 tsp freshly ground black pepper
As needed lemon wedges
As needed parsley or other fresh herbs
Remove giblets and neck from turkey; reserve.
In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is pureed.
Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector.)
Gently massage turkey to distribute marinade.
Place turkey in a large plastic bag (cooking bag or food service grade plastic bag). Close bag and refrigerate overnight.
Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey.
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 2-1/2 inches deep) roasting pan. Rub turkey with salt and pepper.
Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 degree F oven about 3-3/4 hours, or until internal temperature reaches 165 degrees F. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish with fresh herbs and lemon wedges.
Total Calories 380
Total Fat 19 g
Saturated Fat 5 g
Cholesterol 145 g
Sodium 230 mg
Potassium 496 mg
Total Carbohydrates 0
Protein 49 g
% Daily Calcium 4
% Daily Iron 20