This simply delicious technique puts a twist on tradition. The unmistakable flavor of Susie Q's gives depth to a perfectly seasoned bird with crisp mahogany skin glazed with a hint of sherry and citrus.
| 1 12-16 pound | Fresh turkey |
| ½ - 1 ounce, per 3 pounds of turkey | Susie Q's Original Santa Maria Valley Style Seasoning or Susie Q's Red Label Santa Maria Valley Style Seasoning |
| 6 - 8 ounces | Susie Q's Citrus Rib Glaze |
| 2 Tablespoons | Butter or olive oil |
| 1 | Onion, quartered |
| 1 | Orange, sliced 1/2" thick with peel |
| 1 | Lemon, sliced 1/2" thick with peel |
| Few sprigs | Fresh thyme |
| Few sprigs | Fresh sage |
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Rinse turkey, inside and out, removing neck, giblets and any excess fat. Dry outside and cavity of turkey.
Preheat oven to 325 degrees.
Season the body cavity generously with Susie Q's seasoning. Place onion, orange and lemon slices, thyme and sage in cavity. Truss the bird with butcher's twine if desired, tucking the wings under the bird. Rub the turkey with the butter or olive oil and season exterior evenly with more Susie Q's seasoning.
Place turkey breast side up on a rack in a large roaster and roast for 2 hours, then brush with the Sherry Citrus Glaze. Add small amount of water to bottom of roaster to prevent glaze from burning.
Continue basting with glaze and pan juices every 15 minutes until turkey is done (3-4 hours for a 12-16 lb bird).
When done, transfer turkey to a warm platter and cover loosely with foil. Let rest for 15 minutes before carving. Drizzle sliced turkey with pan juices if desired. |
