Herb Roasted Turkey with Wine

Looking for a new twist on your Thanksgiving bird this year?  We came across this recipe that incorporates white wine into a sweet and citrusy glaze.

Herb Roasted Turkey with Wine

1 15 pound fresh or thawed turkey
2-3 tblsp olive oil
3 large lemons – juiced
1/4 cup brown sugar
2 large limes – juiced
1/4 cup dry white wine
1 1/2 tsp salt
1/2 tsp black pepper
fresh marjoram
fresh sage
fresh thyme

Remove the giblets and neck from the turkey and reserve for gravy.  Rinse the turkey with cold running water and drain well. Soak all the water with the help of paper towels and blot it dry.

Mix brown sugar, wine and all the citrus juices in a small mixing bowl and reserve it for glazing.

Place the remaining lemons and limes in the cavity of the turkey and  sprinkle 1 tsp salt in the cavity.

Without totally detaching the skin from the breast of the turkey, loosen it and place 1 tblsp each of sage and marjoram under the skin.
Fold the neck skin and hold it to the back with the help of the skewers. Return the legs to the tucked position and fold the wings behind the back.
Rub the turkey with salt, pepper, and olive oil and put it in a large shallow roasting pan. Place it on the wire rack sprayed with a non-stick cooking spray.

Roast the turkey for about 3 to 3 1/2 hours in a preheated oven at 325 degrees and baste with the pan juices. During the last 30 minutes of roasting, baste the turkey with citrus glaze and loosely cover with a lightweight foil to prevent excessive browning. Roast till the temperature of the thigh reaches 165 degrees – it will rise to 180 degrees as it sits out of the oven.

Remove the turkey from the oven and allow it to stand for 15 to 20 minutes before carving.