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Entree
American
12 - 15 servings
15 minutes
3 hours
This is a beautiful turkey for that special holiday meal.
1 (12 pounds) turkey, rinsed and dried
3 Meyer lemons, halved
3 Blood Oranges, halved (or your favorite orange)
4 peeled garlic
Melissa's Spice Grinder, Italian Seasoning as needed
Melissa's Spice Grinders, Garden & Herb with Sea Salt as needed
Melissa's Spice Grinders Rainbow Peppercorn as needed
Paprika as needed
Granulated sugar as needed
Ground coriander as needed
Chicken broth as needed
Gently rinse and pat dry the turkey inside and out. Don't forget to remove the bag of giblets that may be in the cavity.
Place the citrus and the garlic in the body cavity of the bird. Season the cavity and the breast side of the turkey with all of the seasonings.
Place the bird in a roasting pan, breast side down. Season the rest of the bird and pour the chicken broth in the bottom of the pan. Cover the bird with foil and cook according to the turkey package.
Take the foil off for the last half hour of cooking to brown the bird. Wait a minimum of twenty minutes before slicing the bird to retain juices. Refrigerate any left overs within one hour of serving, or tightly wrap in foil and freeze up to three months.
