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1
Preheat oven to 325F (160C) F.
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2
Remove giblets and neck from turkey; reserve for gravy.
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3
Rinse turkey with cold running water and drain well.
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4
Blot dry with paper towels.
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5
Peel skin from lemons and limes to make rose garnishes.
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6
Reserve in refrigerator.
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7
Squeeze enough juice from the lemons and limes to equal 2 tablespoons each.
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8
Cut the remaining lemons and limes in half and place in the turkey cavity.
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9
Sprinkle salt in the cavity.
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10
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
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11
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin.
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12
Replace the skin.
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13
Fold neck skin and fasten to the back with 1 or 2 skewers.
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14
Fold the wings under the back of the turkey.
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15
Return legs to tucked position.
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16
Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan.
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17
Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil.
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18
Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
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19
Roast the turkey in a preheated 325 degree F. oven about 3 3/4 hours.
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20
During the last hour of roasting time, baste with the pan drippings.
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21
During the last 30 minutes, baste with the citrus glaze.
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22
Loosely cover with lightweight foil to prevent excessive browning.
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23
Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
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24
Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.
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25
Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
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26
Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel.
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27
Avoid cutting into the white pith.
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28
Roll tightly, skin inside out, and secure with toothpicks.
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29
Reserve in a bowl filled with ice water until time for service.
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30
18.
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31
Provides 22 servings at 6 ounces per portion.
