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 degree 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.
Makes 9 servings.
Nutrition Facts per serving:
% Daily Value*
Total Fat 9g 41%
Total Carbohydrate 2g
Recipe provided courtesy of the National Turkey Federation.