Makes 10-12 Servings.
You do not have to wait for Thanksgiving to serve this dish, as it is surprisingly easy to make and always very tasty. I often serve it when I have a large group of people to feed. It is a favorite, and leftovers are always welcome. A slightly different version of this recipe first appeared in my cookbook, Helen Nash’s New Kosher Cuisine.
- 12 pound organic turkey
- 3 tablespoons lemon juice
- 4 tablespoons low-sodium soy sauce
- ½ teaspoon freshly ground black pepper
- ¾ cup orange juice
- ¾ cup dry white wine
- 3 onions
- 5 sprigs rosemary, plus leaves from 2 sprigs, chopped for pan juices
- 4 tablespoons unsalted margarine, melted
- Kosher salt
- Preheat the oven to 325 F.
- Discard any excess fat from the turkey. Rinse it inside and out and pat dry with paper towels.
- Combine lemon juice, soy sauce and pepper.
- Combine the orange juice and wine in a measuring cup with a spout (to make basting easier).
- Peel and chop 2 onions coarsely and scatter in the roasting pan.
- Cut the other onion in quarters and place in the cavity along with the rosemary sprigs.
- Place the turkey in the roasting pan and season with lemon juice mixture (use your hands to smear the bird.
- Brush the turkey with the melted margarine and place it on its side.
- Roast the turkey for 1 hour, basting with the orange juice/wine mixture.
- Turn the turkey over on the other side and roast for another 1 hour, continuing to baste.
- Turn the breast side up and roast for 20 minutes, continuing to baste.
- 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. If you use a meat thermometer, insert it into the thickest part of the thigh. It should read 160º F.
- Remove the turkey from the oven and cover tightly with heavy foil and let rest for 30 minutes. This allows the juices to flow back into the meat.
- Place the turkey on a cutting board, discard the onion and rosemary and carve. Pour the pan juices into a saucepan and put in the freezer so that the fat can quickly rise to the top (this makes it easier to remove).
- When ready to serve, heat the pan juices, add the chopped rosemary and season to taste with salt and pepper. Serve this sauce with the turkey.
I allow 12 minutes per pound for roasting time.