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Citrus-Marinated Roasted Turkey

Citrus-Marinated Roast Turkey
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/23732_turkey_1.jpg?w=100
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 135 mins

The marinade drips down into the juices, making tasty drippings for the gravy. Serve with Citrus Gravy.

Ingredients

Citrus Marinade:
1/2cup grated orange rind
4cups fresh tangerine, clementine or orange juice (about 8 oranges)
16cloves garlic, crushed
1tablespoon red pepper flakes
8sprigs fresh rosemary
8sprigs fresh thyme
2tablespoons whole black peppercorns
1/2cup extra-virgin olive oil
Turkey:
1whole (8-10 lb.) turkey
1 1/2teaspoons kosher salt
1teaspoon Coarsely ground black pepper

Instructions

  1. Combine all marinade ingredients in disposable aluminum roasting pan large enough to hold the turkey and deep enough to allow the marinade to rise high enough to coat about half the turkey. Rinse turkey well and pat dry. Sprinkle with salt and pepper. Place in marinade. Cover and refrigerate at least 2 hours, or overnight, turning turkey several times to evenly marinate.
  2. Preheat oven to 450F.
  3. Remove turkey from marinade and place in a roasting pan. Strain marinade, reserving solids and liquid. Stuff solids into the cavity of turkey. Pour liquid around turkey in pan. Roast 15 minutes. Reduce oven temperature to 350F and continue roasting, basting turkey every 30 minutes with pan juices, until internal temperature reaches 180F on a meat thermometer, about 15 to 20 minutes per pound. Let turkey stand 10 minutes before carving.

Recipe by Ted Cizma

Nutritional Info *per serving

  • Glycemic Load 4
  • Calories 490
  • Fat 26g
  • Saturated Fat 6g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 12g
  • Cholesterol 165mg
  • Sodium 380mg
  • Potassium 680mg
  • Carbohydrate 12g
  • Fiber 1g
  • Sugars 7g
  • Protein 49g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 80%
  • Calcium 8%
  • Iron 25%
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