HERB ROASTED TURKEY WITH CITRUS GLAZE

Steps:

• Rinse turkey with cold water & drain well. Blot dry with paper towels. Peel skin from lemons & limes to make rose garnishes (*see inst.)Reserve in fridge. Sqz juice from lemons & limes to equal 2 TBS ea. Cut remaining lemons & limes in half & place in the turkey. Sprinkle salt in the cavity. In sml. bowl, mix the wine, brwn sugar,& citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without detaching the skin & carefully place 1 TBS ea. sage and marjoram under the skin. Replace the skin. Fold neck skin & fasten to the back with 1-2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with salt, pepr, & oil. Insert oven safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the therm. does not touch the bone. Roast the turkey in a preheated 325 F. oven about 3 3/4 hours. During last hour, baste with the pan drippings. Be careful not to baste over the popup timer, as it may bake it shut. During the last 30 min. baste with the citrus glaze. Loosely cover with lightweight foil to prevent excess browning. Continue to roast until the therm. registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg joint the juices are clear. Remove turkey from the oven and allow it to rest for 15 -20 minutes before carving. Place on a warm large platter & garnish the platter with fresh herbs & lemon & lime roses. *Prepare lemon & lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-in strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, & secure with toothpicks. Reserve in a bowl filled with ice water until time for service.