Yield: 22 Ethnicity: American   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Christmas   Preparation Method: Roast   Product Type: Whole

Ingredients

1 15-Pound WHOLE TURKEY, fresh or frozen, thawed

3/4 Cup extra virgin olive oil

1/3 Cup freshly squeezed lemon juice

6-8 Cloves fresh garlic, peeled

1 Tablespoon lemon zest

1 Teaspoon salt

1 Teaspoon freshly ground black pepper

As needed lemon wedges

As needed parsley or other fresh herbs

Remove giblets and neck from turkey; reserve. Rinse turkey with cold running water and drain well. In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at a time. Gradually add lemon zest. Continue to blend until mixture is pureed. Using an injector, inject marinade into all parts of the thawed turkey. (Strain marinade if it is too thick to pass through the injector.) Gently massage turkey to distribute marinade. Place turkey in a large plastic bag (cooking bag or foodservice grade plastic bag). Close bag and refrigerate overnight. Remove turkey and drain excess marinade. Scrape off excess marinade and discard. Do NOT re-use marinade to baste the turkey. Fold neck skin and fasten to the back with 1 or 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 and pepper. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours. During the last hour of roasting time, baste with pan drippings. If necessary, loosely cover with foil to prevent excessive browning. Continue roasting until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Place on a warm large platter and garnish with fresh herbs and lemon wedges. Suggested side dishes include Buttered Broccoli Spears and Ginger Citrus Rice. NOTE: Provides 22 servings at 6 ounces per portion.

Recipe Source: Recipe by the National Turkey Federation.

Nutrition Facts Calories 380   % Daily Value* Total Fat 19g Saturated Fat 5g Cholesterol 145mg Sodium 230mg Potassium 496mg Total Carbohydrate 0g Dietary Fiber 0g Sugars 0g   Protein 49g   Vitamin A 0% Vitamin C 0% Calcium 4% Iron 20% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4