- 1 8-10 lb turkey
- 2 medium lemons, cut in half
- 2 navel oranges, cut in half
- 8 garlic cloves
- 4 sprigs parsley
- 4 sprigs thyme
- 2 ea shallot
- 3 tbs extra virgin olive oil
- 2 tbs lemon zest
- 2 tbs orange zest
- 2 tsp salt free lemon pepper seasoning
- 2 tbs salt
- 2 tbs pepper
1.Preheat oven to 450 degrees. Rinse and dry inside and outside of turkey.
2.In a food processor combine the lemon zest, orange zest, shallots, garlic, oil, salt, pepper, lemon pepper seasoning and oil. Blend until it becomes a paste.
3.Loosen the skin of the turkey and gently rub the past over and under the skin.
4.Stuff the inside of the turkey with the oranges, lemons, fresh parsley and thyme.
5.Place the turkey in the roasting pan and roast uncovered for 30 minutes. Reduce the heat to 350 degrees and continue to cook covered for an additional 3 hours or until it reaches a minimal internal temperature of 160 degrees. It is roughly 20 minutes per pound.
6.Let it rest for about 15 minutes, until it reaches 165 degrees.
7.Remove the juices, strain, the juices and reserve for the side. Slice and serve.