A Perfect Thanksgiving Turkey Recipe: Citrus Roasted Turkey

The first year that I hosted Thanksgiving I looked for a recipe that would make my turkey something people would rave about. I had never been a big fan of turkey so it was more about my guests than it was me. What I learned from my research was that turkey is a bland meat (tell me something I could not taste for myself) and needs to be seasoned and cooked with something inside of it that keeps it moist.

From my findings I came across a Citrus Roasted Turkey. Make this turkey this year and never again will people snicker that your turkey is dry or without taste. Instead they will rave how great it is!

This recipe is for 18 people using a 14 to 16 pound turkey. Scale it to fit the crowd you are cooking for.

Ingredients:

• Turkey – 14-16 Pounds
• Frozen Lemon Juice Concentrate thawed – 1/2 Cup
• Fresh Lemon Juice – 1/2 Cup
• Honey – 1/2 Cup
• Olive Oil – 1/2 Cup
• Fresh Lime Juice – 6 Tablespoons
• Fresh Chopped Mint Leaves – 6 Tablespoons
• Grated Orange Peel – 3 Tablespoon
• Grated Lemon Peel – 2 Tablespoons
• Grated Lime Peel – 1 Tablespoon
• Orange Juice – 1 Cup
• Salt and Pepper – 2 Pinch
• Cumin – 1/4 Teaspoon
• Cinnamon – 1/4 Teaspoon
• Thyme – 1 Pinch
• Red Onion Sliced – 1 Medium Sized

Directions:

1. In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs, and spices. Mix well.
2. Dip turkey in the mixture turning a few times to completely cover with the marinade.
3. Top turkey with sliced onions.
4. Cover bowl with foil. Marinate turkey in the refrigerator for 3 to 8 hours.
5. Remove the turkey from the marinade and throw out the onions. Pour the marinade into a saucepan and bring it to a boil for 5 minutes. Set aside.
6. Place turkey breast side up on a rack in a shallow roasting pan (about 2 1/2 inches deep). Insert meat thermometer into the thickest part of the thigh being careful not to let the pointed end touch the bone.
7. Insert quarters of the fruit into the turkey.
8. Roast turkey in a preheated oven at 325 degrees for 3 hours to 3 1/2 hours (about 20 minutes a pound). Baste the turkey frequently with the marinade. Cover turkey with lightweight foil to prevent over browning.
9. Continue to roast until the temperature in the thigh is 180 degrees or 170 degrees in the breast.
10. Remove fruit from the turkey.
11. Allow turkey to rest for 20 minutes before carving.

This turkey will be so moist that it cuts like steak. You will be the talk of the dinner table!!!

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