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Citrus Roasted Turkey

Source: National Turkey Federation
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  9 servings
6-8 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 cumin
1/4 teaspoon cinnamon
Pinch thyme
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 3-8 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 15-20 minutes before carving.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   9 servings
Calories: 200
Fat. Total: 9g
Protein: 26g
Carbohydrates, Total: 2g
Sodium: 90mg
% Cal. from Fat: 40%
Cholesterol: 75mg
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