15-Pound fresh or frozen (thawed) whole turkey
3 large lemons
2 large limes
1-1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/4 cup dry white wine *
1/4 cup packed brown sugar
1 bunch each fresh sage, marjoram, and thyme
pan gravy

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator.

Squeeze enough juice form the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and lime 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 the skin and carefully place one tablespoon each sage and marjoram under the skin. Replace the skin.

Fold neck skin and fasten to the back with one or two 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 roasting pan. Rub turkey with salt, pepper and oil.

Roast the turkey in a pre-heated 325°F oven about 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°F in the thigh, or 170°F in the breast.

Remove turkey from the oven and allow it to rest for 20 minutes before carving. Place on large platter and garnish with fresh herbs and lemon and lime roses.

Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1" strip of peel. Avoid cutting into the white pith (the soft, white, spongy layer between outer peel and flesh of lemon or lime). Roll tightly, skin inside out and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.

*Note: Alcohol-free wine may be substituted for the dry white wine.

Approximate Nutrient Content Per 6 Oz. Serving:
362 calories; 50 gm protein; 16 gm fat; 1.4 gm carbohydrate; 233 mg sodium; 145 mg cholesterol

Recipe Source: National Turkey Federation