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1
To make marinade:
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Combine ingredients in a bowl. Whisk until smooth and creamy.
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3
Refrigerate till needed.
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4
Clean out cavity of the turkey and rinse well, inside and out. Pat dry and place turkey in a large roasting pan.
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5
It is very important that you pat it dry in order to get that nice golden turkey skin.
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6
Tie turkey legs together and cover tips with foil. Keeping them wrapped and tied stops the legs drying out while cooking.
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7
Tie turkey wings together and cover tips with foil. Keeping them wrapped and tied stops the wings drying out while cooking.
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8
Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs. Place the second bunch of herbs in the roasting pan.
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Place turkey breast-side up in roasting pan. Insert thermometer in the thickest part of the breast.
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Pour the marinade over the turkey.
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11
Allow to marinade over night.
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Cover with foil and roast for 2 hours @ 350 C.
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13
After 2 hours, add hot water (or broth) to the bottom of the pan. Stir to make gravy for basting.
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Baste turkey and cover with foil.
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15
Roast turkey another 30 minutes and repeat basting process.
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16
Continue basting every 15 minutes until the thermometer reaches 180-185u00b0, approximately 3 to 4 hours.
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The constant basting is what gives the skin that lovely golden color.
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18
Remove turkey from oven and place on cutting board. Cover turkey well with foil to keep warm. Let it rest 15 to 20 minutes before carving.
