tsp freshly ground black pepper
tsp dried thyme
to 14 lb (5.4 to 6.4 kg) turkey
stalks celery, cut into chunks
In a food processor fitted with the steel blade, drop the garlic through the
feed tube while the motor is running; process until minced. Add the marmalade,
orange juice, lemon juice, olive oil, honey, salt, pepper, paprika, and thyme;
process until blended, about 8 to 10 seconds. (The marinade can be prepared in
advance and refrigerated, covered, for up to 2 days.)
Rinse the turkey well and pat dry. Trim excess fat and remove the giblets from
the cavity. Place the turkey, breast-side up, on a rack in a large
roasting pan. Loosen the skin but don’t remove it. Rub the marinade over the
the cavity, and under the skin. Pour any of the remaining marinade into the pan.
Place the celery and reserved orange and lemon rinds inside the cavity of the
Cover the pan and refrigerate the turkey overnight (or up to 2 days), basting
occasionally. Remove the turkey from the refrigerator about 30 minutes
Preheat the oven to 325°F. The turkey will take a total of 3 1/2 to 3 3/4 hours
to cook. Cover the pan loosely with foil and roast the turkey for 1 1/2 hours.
Remove the foil and continue cooking the turkey for 2 to 2 1/4 hours longer,
occasionally. If it gets too brown, cover loosely with foil. When done, the
juices will run clear when pierced and a meat thermometer, inserted into the
thickest part of the breast, should register 165 to 170°F.
Let turkey stand for 20 minutes before carving. Discard the celery, and orange
and lemon rinds. Serve the turkey with defatted pan juices and All-Fruit
Cranberry Sauce (Norene's Healthy Kitchen page 102).
16 servings. Keeps for up to 3 to 4 days in the refrigerator; reheats well.
Freezes well for up to 4 months.
calories per serving (without skin), 4.8 g carbohydrate, 3.5 g fiber, 50 g
protein, 5.4 g fat (1.6 g saturated), 166 mg cholesterol, 274 mg sodium, 472 mg
potassium, 5 mg iron, 38 mg calcium
How Much is Enough? Calculate 3/4 lb (350 g) per serving. An average turkey will
serve 12 hungry people, plus leftovers if you are lucky!
Good Stuff: For Thanksgiving, see Cornbread Stuffing Mounds (page 338 of
Norene’s Healthy Kitchen). For Passover, see Matzo and Vegetable Stuffing
(page 469 of Norene’s Healthy Kitchen). Bake the stuffing separately so it
does not absorb the fatty drippings from the turkey.
Talk Turkey: For more helpful tips, including how to check when the
turkey is done, see pages 183–85 of Norene’s Healthy Kitchen or read