Recipe - Marinated Turkey

1 cup Fresh lemon juice
Three fourths cup Pure maple syrup
One half cup Corn oil
6 md Shallots, thinly cut or sliced up
6 lg Garlic cloves, thinly cut or sliced up
4 Fresh thyme sprigs
3 Imported bay leaves
2 teaspoon Finely grated lemon zest
1 teaspoon Freshly ground black pepper
1 10lb turkey

This recipe is from Bon Appetit's 1995 Thanksgiving issue. The full recipe
includes a maplepepper butter glaze that is piped under the skin and used
as a baste during cooking. I skipped all that and only followed the
marinade part of the recipe, then roasted the bird as normal. The marinade
gave a nice flavor to the turkey and won me a lot of praise.

Combine all the ingredients except the turkey in a sturdy 2 gallon plastic
bag. Add the turkey to the bag, squeeze out as much air as possible and
seal the bag. Distribute the marinade evenly over and inside the turkey.
Set the turkey, breast side down, in a bowl in the rfrigerator and marinate
for 24 hours, turning occasionally.

Wipe the shallots and garlic from the turkey before cooking and pat dry.
Roast as normal. Strained marinade can be used in the gravy if desired.

Posted to EATL Digest 28 October 96

Date: Tue, 29 Oct 1996 09:41:00 PST

From: Brenda Pittsley brendap@CORBIS.COM