Roast Turkey

Makes 12 to 14 servings

You do not have to wait for Thanksgiving to serve this dish, as it is easy to make and quite tasty. I often serve it when I have many guests to feed.

Ingredients:

14-pound turkey

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3 tablespoons freshly squeezed lemon juice

3 tablespoons low-sodium soy sauce

Freshly ground black pepper

1 cup freshly squeezed orange juice

1 cup dry white wine

2 onions

5 sprigs rosemary

5 tablespoons unsalted margarine, melted

Directions:

Preheat the oven to 325 degrees. Discard any excess fat from the turkey. Rinse it inside and out and pat dry with paper towels. Season the skin and the cavity with the lemon juice, soy sauce, and pepper.

Combine the orange juice and wine in a measuring cup with a spout. (This makes pouring easier.)

Thinly slice one of the onions and set it aside. Cut the other onion in quarters and place it in the cavity along with the rosemary sprigs. Brush the turkey with the margarine and place it on its side in a roasting pan. Scatter the sliced onion around the pan.

Roast the turkey for 30 minutes, basting with the orange juice-wine mixture. Turn the turkey on its other side and roast for another 30 minutes, continuing to baste. Turn the turkey breast side up and, continuing to baste, roast for 20 minutes. For the final 20 minutes, place the turkey breast side down. (If the drumsticks begin to get too brown, cover the ends with foil.)

The turkey is ready when the drumsticks move easily in their sockets and the juices run clear. (The total cooking time is about 1 hour, 40 minutes, or about 7 minutes per pound.) A meat thermometer inserted into the thickest part of the breast should read 160.

Remove the turkey from the oven and cover it tightly with heavy foil. Let it stand for 30 minutes. (This allows the juices to flow back into the tissues.) Place it on a cutting board.

Pour the contents of the roasting pan into a small saucepan. Put the saucepan in the freezer for about 10 minutes, so the grease can quickly rise to the top. (This makes it easier to remove.)

To serve: Skim off the fat and reheat the pan juices. Discard the onion and rosemary from the cavity and carve the turkey. Serve with the juices.

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