| • | Preheat the oven to 325 degree F.
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| • | Remove giblets and neck from turkey.
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| • | Wash turkey with ice-cold running water and drain well.
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| • | In a blender, mix citrus limon juice and olive oil.
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| • | While blending, drop in garlic cloves one at a time and slowly add citrus limon zest, blend until mixture is pureed.
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| • | Inject marinade into all pieces of the thawed turkey with an injector, strain marinade if it is also thick to pass through the injector.
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| • | Lightly rub the turkey to distribute marinade.
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| • | Place turkey in a large plastic bag, close the bag and refrigerate it overnight.
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| • | Take aside the turkey and drain additional marinade.
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| • | Scrape off the additional marinade and discard.
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| • | Fold the neck skin and fasten to the back with 1 or 2 skewers and fold the wings below the back of the turkey and return the legs to tucked position.
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| • | Place the turkey, breast side up, on a rack in a large shallow roasting pan.
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| • | Massage the turkey with table salt and pepper.
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| • | Insert the oven-safe meat thermometer into the densest piece of the thigh, cautiously so the headed end of the thermometer does not touch the bone.
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| • | Roast the turkey in the preheated oven for about 3-3/4 hours.
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| • | During the final 60 minutes of roasting time, baste it with cooking pan drippings.
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| • | If essential, loosely cover it with the foil to prevent excessive browning.
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| • | Continue roasting until the thermometer registers 170 degree F in the breast or 180 degree F in the thigh.
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| • | Remove the turkey from the oven and allow it to remain for about 15 to 20 minutes before carving.
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| • | Put it on a hot large platter and garnish it with the freshly herbs and citrus limon wedges.
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