A festival of prayers, thanksgiving, feasting, and merrymaking, Thanksgiving is one of the most momentous holidays observed in America. Celebrated on the fourth Thursday of the month of November every year, Thanksgiving Day is commemorated with immense bliss and gusto. Considered to be a harvest festival to honor the produce of the season and express gratitude to the Lord for his blessings, this wondrous festival is an ancient tradition practiced since 1621, when the first Thanksgiving was observed. With time, traditions and customs have evolved and undergone modifications, but the essence of the celebrations remains the same. Mouth-watering delicacies are the most anticipated festivity indulged in during this holiday. Herb roasted glazed turkey is an utterly delicious and irresistible dish that can leave anyone lingering for more, until the last bite. Read on to know the recipe of herb roasted glazed turkey, and make your Thanksgiving feast memorable.
One of the tastiest Thanksgiving Turkey recipes, this glazed turkey preparation uses herbs, lemons and limes.
Herb Roasted Glazed Turkey
- 1 (15 lb) fresh whole Turkey
- 3 large Lemons
- 2 large Limes
- 1½ tsp Salt
- ½ tsp Black Pepper (coarsely ground)
- ¼ cup dry White Wine
- ¼ cup packed Brown Sugar
- 1 bunch fresh Sage
- 1 bunch Marjoram
- 1 bunch Thyme
- Oil (for rubbing)
- Rinse turkey under cold running water thoroughly.
- Drain the water and blot it dry with paper towels.
- Reserve the turkey’s neck and giblets for gravy.
- Peel and squeeze a lemon and lime to get 2 tablespoons juice of each.
- Sprinkle salt in the turkey’s cavity.
- Cut the rest of the lemons and limes in half and place them in the cavity.
- Prepare the glaze by combining wine, brown sugar, and citrus juices in a small bowl.
- Scrape a thin slice from the turkey breast while being careful not to detach it completely and put 1 tbsp marjoram, 1 tbsp sage, and 1 tbsp thyme under the sliced skin.
- Fold the skin of the neck and fasten it to the back with the help of skewers.
- Fold the wings under the back and the legs to the tucked position.
- Rub turkey thoroughly with salt, black pepper, and oil. Place it in the rack in a large shallow pan, breast side up.
- Insert a meat thermometer into the thickest part of the thigh of the turkey while being careful not to touch its pointed end to the bone.
- Heat the oven to 325 °F and roast the turkey in it for about four hours.
- During the last hour, add the pan drippings into the turkey.
- Baste with the citrus glaze prepared above during the last 30 minutes in the oven.
- After covering the turkey with the glaze, cover it loosely with aluminum foil.
- Continue to roast until thermometer registers 180 °F in the thigh.
- Allow the turkey to cool for about 20 minutes before carving.