| • | Preheat the oven to 325 degree F.
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| • | Take a large normal bowl and mix all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices, mix well
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| • | Add turkey to it, turning a few times to cover with marinade.
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| • | Top turkey with chopped up onions and cover the normal bowl with foil.
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| • | Place it into the refrigerator for about 3 to 8 hours.
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| • | Now take aside turkey from the marinade and put aside onions.
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| • | Pour marinade into a saucepan and bring in it to a boil, boil for about 5 minutes, keep aside.
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| • | Put the turkey, breast side up, on a rack in a large shallow roasting pan.
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| • | Insert oven-safe meat thermometer into the densest piece of the thigh, cautiously so the headed end does not touch the bone.
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| • | Roast turkey in the preheated oven for about 3 hours.
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| • | Baste the turkey often with the marinade as it cooks.
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| • | If required, loosely cover it with lightweight foil to prevent excessive browning.
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| • | Roast it until the thermometer registers 170 degree F in the breast or 180 degree F in the thigh.
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| • | Take aside the turkey from the oven and allow it to remain for about 15-20 minutes before carving.
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