Citrus-Marinated Roasted Turkey

Yield: 12 servings
Prep: 10 mins
Cook: 135 mins

Recipe by Relish

Mark Boughton Photography / styling by Teresa Blackburn

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

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.
Preheat oven to 450F.
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