Herb Roasted Turkey With Citrus Glaze

From the national turkey federation. This is also a low-carb recipe.

Remove giblets and neck from turkey , reserve for gravy.

Rinse turkey with cold running water and drain well.

Blot dry with paper towels.

Peel lemons and limes.

Squeeze juice from lemons and limes to make least 2 tablespoons juice of each.

Cut the remaining fruit in half and place in the turkey cavity.

Sprinkle salt in the cavity.

In a small bowl , mix the wine , brown sugar and citrus juices.

Reserve for glaze.

Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.

Replace skin.

Fold neck skin and fasten to the back with 1 or two 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 roasting pan.

Rub turkey with salt , pepper and oil.

Insert an oven safe meat thermometer into the thickest part of the thigh , being careful the pointed end of the thermometer does not touch the bone.

Ro.

turkey, lemons, limes, salt, black pepper, dry white wine, brown sugar, gravy, fresh sage, marjoram, thyme