Preparation time: 30-45 minutes
Roasting Time:3-4 hours
- 1 14- to 16-pound turkey
- 1/2 cup softened butter
- 1/4 cup packed brown sugar
- 2 tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram, crushed
- 1 teaspoon finely shredded lemon peel
- 1/4 cup bourbon
- Salt to taste
- 2 teaspoon Pepper
- Fresh herbs (optional)
- Combine butter, brown sugar, marjoram, and lemon peel in a small mixing bowl for glazing.
- Put turkey, breast side up, on a rack in a shallow roasting pan. separate turkey skin from breast meat, with your hands, taking care not to tear the meat or skin. Spread half of the glaze over the breast meat under the skin.
- Melt and cool remaining glaze. Stir in bourbon. Brush mixture over outside of turkey. Season turkey with salt and pepper. Pull neck skin to back and fasten with a short skewer. Tuck drumsticks under the band of skin that crosses the tail. If there isn't a band, tie drumsticks to tail. Twist wing tips under back.
- Insert a meat thermometer in the center of an inside thigh muscle. The thermometer bulb should not touch bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 3-3/4 to 4-1/4 hours or until thermometer registers 180 degrees F. After 3 hours, cut the skin or string between drumsticks.
- For browning, remove foil in the last 30 minutes of roasting Turkey is done when drumsticks move very easily in their sockets and their thickest parts feel soft when pressed. Remove turkey from oven and cover loosely with foil. Let stand 15 to 20 minutes before carving. garnish platter with fresh herbs and kumquats.
Makes 12 to 15 servings.