Ingredients:
1 lemon
11-pound fresh Kosher turkey
1 whole lemon, zested (grated peel)
1 whole orange, zested (grated peel)
3 T. fresh ginger, grated
2 T. extra virgin olive oil
2 T. fresh lemon juice
1/3 cup fresh orange juice
1 T. light brown sugar
3 garlic cloves
1 medium onion, chopped
1 tsp. thyme, chopped

Method of Preparation:

Preheat oven to 425º FCut the lemon in half and rub the skin and inside of turkey with the cut side. Discard the lemon.
In a bowl, combine zest's of lemon and orange, grated ginger, oil, lemon juice, orange juice, and brown sugar to form a basting sauce.
Cut the lemon and orange that was just zested and place 1/2 of each in the turkey cavity.
Add the garlic, onion, thyme, and truss (tie legs with cotton string) the turkey. Place in a roasting pan on a rack and roast uncovered for 30 minutes. Lower the oven temperature to 325ºF.
Stir in the remaining basting sauce and brush over the turkey. Cover the turkey with aluminum foil and continue to roast for 2 hours, basting a few times. Uncover the turkey, baste again and continue to roast until the temperature reaches 180º F (check with meat thermometer). Continue to baste the turkey until all the sauce has been used.
Transfer turkey to a carving plate and keep warm.

Nutritional Analysis:
Calories: 186.6; Fat Calories: 67.6; Total Fat: 7.5 g; Mono. Unsat.
Fat: 3.5 g; Sat. Fat: 1.8 g; Carbohydrates: 10.15 g; Protein: 21.2 g; Cholesterol: 50.85 mg. Sodium: 49.8 mg.
Food Exchanges: 3 very lean meat, 1 fat

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Centers for Disease Control & Prevention (CDC), Division of Nutrition and Physical Activity

International Diabetes Center

National Institute of Diabetes & Digestive & Kidney Diseases

Portion Sizes and Nutrition (Tufts University)

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