15-Pound fresh or frozen (thawed) whole turkey
3/4 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
6-8 cloves fresh garlic, peeled
1 tablespoon lemon zest
1 teaspoons salt
1 teaspoon coarsely ground black pepper
lemon wedges for garnish
parsley or other fresh herbs

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

In a blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is pureed.

Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector).

Gently massage turkey to distribute marinade.

Place turkey in a large plastic bag (cooking bag will work). Close bag and refrigerate overnight.

Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey.

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«" deep) roasting pan. Rub turkey with salt and pepper.

Roast the turkey in a preheated 325°F oven approximately 3-3/4 hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with 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 wedges.

Approximate Nutrient Content Per 6 Oz. Serving:
380 calories; 49 gm protein; 19 gm fat; 230 mg sodium; 145 mg cholesterol

Recipe Source: National Turkey Federation