1/2 c margarine
1/2 c freshly squeezed lemon juice
1/2 c water
1-1/2 tsp garlic juice
1/2 tsp Tabasco sauce
1 tbsp salt
1 (16 to 20 lb) WHOLE TURKEY, fresh or frozen (thawed)
In medium saucepan over low heat, melt margarine. Stir in liquids and salt. Heat to lukewarm.
Remove giblets and neck from turkey; reserve for stock or discard.
Using an injector, inject margarine mixture into the breasts, legs, thighs and wings. Place turkey in large, sealable, turkey-sized plastic oven cooking bag. Place bag in a large baking pan and refrigerate for several hours or overnight.
Remove turkey from marinade and discard marinade. Place turkey, breast side up, on a V-shaped wire roasting rack in a shallow (2-inch) baking pan. Fold neck skin under the body and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey.
Roast turkey in a preheated 325 degree F oven for 4 to 4-3/4 hours (depending on weight). During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with lightweight foil to prevent excessive browning.
The turkey is done when the thermometer reaches 165 degrees F.
Remove turkey from oven. Allow turkey to rest, covered, for 20 minutes before carving.