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- 1/4 cup frounceen lemon juice concentrate, thawed
- 1/4 cup fresh lemon juice
- 3 tablespoons fresh lime juice
- 1/3 cup orange juice
- 1/4 cup honey
- 1/4 cup olive oil
- 3 tablespoons fresh chopped mint leaves
- 1 tablespoon grated orange peel
- 2 teaspoons grated lemon peel
- 1 teaspoon grated lime peel
- Pinch salt and pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- Pinch thyme
- 1 whole turkey (6 to 8 pounds), washed and drained
- 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 degrees F 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 degrees F in the thigh, or 170 degrees F in the breast.
Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
200 calories; 9g total fat; 75mg cholesterol; 90mg sodium; 2g carbohydrates; 0g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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