Citrus Roasted Turkey
A small 6 to 8 pound turkey is marinated in an aromatic spice and citrus marinade with a sliced red onion for several hours prior to being roasted to juicy perfection.
1 (6 to 8-pound) whole turkey, washed and drained
1/4 cup frozen lemon juice concentrate, thawed
1/4 cup fresh lemon juice
1/4 cup honey
1/4 cup olive oil
3 tablespoons fresh lime juice
3 tablespoons fresh chopped mint leaves
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
1 teaspoon grated lime peel
1/3 cup orange juice
Pinch salt and pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 red onion, sliced
- In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the 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 to 8 hours.
- When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil, boil for 5 minutes. Set aside.
- 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°F (160°C) 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 180°F (85°C) in the thigh, or 170°F (80°C) in the breast.
- Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.
Makes 9 servings.
Recipe provided courtesy of the National Turkey Federation.