Roast Turkey with Orange, Lemon and Fresh Ginger

By Jeanette Terry

Roast Turkey with Orange, Lemon and Fresh Ginger
  • 1 lemon

  • 1 11-pound (5280 g) fresh kosher for Passover, turkey

  • grated zest of 1 whole lemon

  • grated zest of 1 whole navel orange

  • 3 tablespoons grated fresh ginger

  • 3 tablespoons canola oil

  • 2 tablespoons fresh lemon juice

  • 1/3 cup (80 ml) fresh orange juice

  • 1 tablespoon light brown sugar

  • 2 cloves garlic

  • freshly ground pepper

  1. Preheat oven to 425°F (220°C, Gas Mark 7).

  2. 2. Cut the lemon in half and rub the skin and inside of turkey with the cut side. Discard the lemon.

  3. 3. In a bowl, combine zests of lemon and orange, grated ginger, oil, lemon juice, orange juice, and brown sugar to form a basting sauce. Set aside 3 tablespoons to use in the asparagus recipe below.

  4. 4. Cut the lemon and orange in half and place 1/2 of each in the in the turkey cavity. Add the garlic and truss the turkey Place on a rack and roast uncovered for 30 minutes. Lower the oven temperature to 325°F (160°C, Gas Mark 3).

  5. 5. Stir the remaining basting sauce and brush over the turkey. Tent the turkey with a sheet of heavy-duty aluminum foil and continue to roast for 2 hours, basting three more times. Uncover the turkey, baste again and continue to roast until an instant meat thermometer inserted in the thickest part of the thigh registers 180°F (82.2°C). Continue to baste the turkey until all sauce has been used. Transfer to a carving platter and keep warm.

Nutritional Facts

Makes 8 servings
• Calories 193 (28% from fat)
• Protein 33 g
• Fat 6 g
• Carbohydrates 0 g
• Fiber 0 g
• Cholesterol 86 mg
• Potassium 338 mg
• Sodium 79 gm
4 lean protein

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