Ingredients:

1 12-15 lb. whole turkey

¼ cup chardonnay

2 large oranges

¼ cup light brown sugar

3 large lemons

1 bunch rosemary, sage and thyme

1 ½ teaspoon salt

½ teaspoon freshly ground black pepper

Method:

1. Preheat the oven to 325 degrees F.

2. Prep the turkey by removing giblets and rinsing cavity with cold water. Dry completely.

3. Juice oranges and lemons, yielding at least 2 tablespoons of juice each. Cut remaining fruit into wedges and place in cavity with a pinch of salt.

4. In a small mixing bowl, combine citrus juice, wine and brown sugar. Reserve for glaze.

5. Without removing it completely, peel back the skin of your turkey and place 1 tablespoon of rosemary and sage between under the skin, folding skin back over to secure the herbs.

6. Fold wings under the turkey and tuck legs beneath the cavity.

7. Place turkey in a large roasting pan (2 ½” deep). Massage turkey with a generous amount of olive oil, salt and pepper. Insert an oven save thermometer into the thickest part of the thigh, making sure not to touch the bone.

8. Roast for approximately 3–4 hours. During the last hour, baste with pan drippings, and during the last 25 minutes, baste with citrus glaze. Cover with foil to prevent the glaze from burning. Continue roasting until your thermometer registers 180 degrees F.

9. Remove from oven, and allow to rest covered in foil for 20-30 minutes before carving.