Herb-Roasted Turkey with Citrus Glaze

Yields 22 servings at 6 ounces per portion.

1 15lb Whole turkey, either fresh or frozen (thawed)
3 large lemons
2 large limes
1-1/2 tsp salt, divided
1/2 tsp black pepper coarsely ground
1/4 cup dry white wine (alcohol-free wine may be substituted)
1/4 cup packed brown sugar
Pan Gravy
1 bunch each of fresh sage, marjoram, and thyme

Preheat oven to 325.

Remove giblets and neck from turkey and set aside for the gravy. Rinse turkey with cold running water and drain well, blotting dry with paper towels.

Peel skin from lemons and limes to make rose garnishes (see instructions below). Reserve in refrigerator. Squeeze 2 tbsp of juice from each fruit, then cut each in half and place in the turkey cavity. Sprinkle salt in the cavity.

In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.

Gently loosen skin from the turkey breast without totally detaching it. Carefully place 1 tbsp each fresh sage and marjoram under the skin. Replace the skin.

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, pepper, and 2 or 3 tbsp of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, making sure the pointed end of the thermometer does not touch the bone.

Roast the turkey in the preheated 325 degree oven for 3 to 3 3/4 hours.

During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze.

Loosely cover with lightweight foil to prevent excessive browning.

Continue to roast until the thermometer registers 180 degrees in the thigh (or 170 degrees in the breast).
Remove turkey from the oven and allow it to rest for 15-20 min. before carving.

Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.