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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Turkey / Difficulty: Intermediate / Number of Servings: 20 |
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Directions: Wash turkey, discard innards and pat bird dry. Place in roasting pan.
Crush peeled garlic cloves with the side of a heavy knife and put in a large bowl. Add the pepper, cumin, oregano and salt. Whisk in the lemon juice, wine and orange juice concentrate until well-mixed.
Using a sharp paring knife, pierce the turkey breast, thighs, legs and underside, creating many holes for the marinade to penetrate. Pour the marinade over turkey and into the holes. Finally, stuff as many garlic pieces from the marinade into the holes as possible. Cover turkey well with foil, refrigerate and let marinate overnight.
Preheat the oven to 325 F.
Remove foil and place turkey in middle of oven. Roast until the internal temperature in the thickest part of the thigh measures 180 F, about 5 hours. Baste the turkey with the pan liquids every 30 to 45 minutes using a turkey baster. Be careful not to let the juices puddle in the bottom of the pan or the lower part of the turkey will get soggy. (Use baster to suck up extra juices and transfer them to a large bowl to use for basting.) Cover turkey breast with foil the last hour of cooking so it won't burn.
Let the turkey rest at least 20 minutes before carving.
Comments: Per serving: 587 calories, 75g protein, 9g carbohydrates, 26g fat (8g saturated), 215mg cholesterol, 1g fiber, 879mg sodium | Ingredients:
245 101/250 Ounce(s) Turkey active dry yeast
3 Pound(s) Peeled garlic
1/2 Ounce(s) black pepper
1/2 Ounce(s) gound cumin
1/2 Ounce(s) dried oregano
1 Ounce(s) salt
1/2 Quart(s) fresh lemon juice
8 Ounce(s) dry white cooking wine
3/16 Quart(s) thawed orange juice |
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