Name: Moroccan-Spiced Turkey
Cook time: 30 min
Total time: 4 h 45 min
Yield: 8 - 10 serving(s)
Ingredients: 1 turkey; kosher salt; Pepper; 1 lemon; 4 sprig sage; 1 1/2 tsp. sage leaves; 1 head garlic; c. fresh grapefruit juice; 1/4 c. fresh orange juice; 2 tbsp. fresh lemon juice; 2 tbsp. fresh lime juice; 2 tbsp. ras el hanout; Chutney or onion jam

Step 1Put the turkey on the rack of a roasting pan. Season the turkey cavity with salt and pepper and stuff the lemon quarters and sage sprigs inside. Tie the legs together, season the turkey all over with salt and pepper and let stand at room temperature for about 1 hour.

Step 2Meanwhile, preheat the oven to 400 degrees F. Wrap the garlic in foil and roast for 1 hour, until very tender. Let cool completely, then squeeze the cloves into a medium bowl. Whisk in the citrus juices along with the ras el hanout and chopped sage.

Step 3Brush the turkey all over with the citrus-garlic mixture. Roast in the lower third of the oven for 30 minutes, then baste with the citrus-garlic mixture. Reduce the oven temperature to 325 degrees F and continue to roast, basting every 30 minutes, for 2 hours and 15 minutes longer, until an instant-read thermometer inserted in an inner thigh registers 165 degrees F. Transfer the turkey to a board; let rest for at least 30 minutes or up to 1 hour. Carve the turkey, drizzle with any pan juices and serve with chutney.

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Moroccan-Spiced Turkey

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