1

lemon

1	11-pound (5280 g) fresh kosher for Passover, turkey

grated zest of 1 whole lemon

grated zest of 1 whole navel orange

3	tablespoons grated fresh ginger

3	tablespoons canola oil

2	tablespoons fresh lemon juice

1/3	cup (80 ml) fresh orange juice

1	tablespoon light brown sugar

2	cloves garlic

freshly ground pepper

1. Preheat oven to 425°F (220°C, Gas Mark 7).
2. Cut the lemon in half and rub the skin and inside of turkey with the cut side. Discard the lemon.
3. In a bowl, combine zests of lemon and orange, grated ginger, oil, lemon juice, orange juice, and brown sugar to form a basting sauce. Set aside 3 tablespoons to use in the asparagus recipe below.
4. Cut the lemon and orange in half and place 1/2 of each in the in the turkey cavity. Add the garlic and truss the turkey Place on a rack and roast uncovered for 30 minutes. Lower the oven temperature to 325°F (160°C, Gas Mark 3).
5. Stir the remaining basting sauce and brush over the turkey. Tent the turkey with a sheet of heavy-duty aluminum foil and continue to roast for 2 hours, basting three more times. Uncover the turkey, baste again and continue to roast until an instant meat thermometer inserted in the thickest part of the thigh registers 180°F (82.2°C). Continue to baste the turkey until all sauce has been used. Transfer to a carving platter and keep warm.