Dinner: Moroccan-Spiced Turkey

This recipe includes superfoods such as:

Lemon, Grapefruit

Health benefits of Moroccan-Spiced Turkey

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Grapefruits are rich in folic acid. One grapefruit will give you 8% of your daily needs of folic acid.

Ingredients

One 12-pound turkey, patted dry
Kosher salt
Pepper
1 lemon, quartered
4 sage sprigs, plus 1 1/2 teaspoons finely chopped sage leaves
1 head of garlic, halved crosswise
1/3 cup fresh grapefruit juice
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons ras el hanout (See Note)
Chutney or onion jam, for serving (See Note)

Instructions

Put the turkey on the rack of a roasting pan. Season the turkey cavity with salt and pepper and stuff the lemon quarters and sage sprigs inside. Tie the legs together, season the turkey all over with salt and pepper and let stand at room temperature for about 1 hour.
Meanwhile, preheat the oven to 400 °. Wrap the garlic in foil and roast for 1 hour, until very tender. Let cool completely, then squeeze the cloves into a medium bowl. Whisk in the citrus juices along with the ras el hanout and chopped sage.
Brush the turkey all over with the citrus-garlic mixture. Roast in the lower third of the oven for 30 minutes, then baste with the citrus-garlic mixture. Reduce the oven temperature to 325 ° and continue to roast, basting every 30 minutes, for 2 hours and 15 minutes longer, until an instant-read thermometer inserted in an inner thigh registers 165 °. Transfer the turkey to a board; let rest for at least 30 minutes or up to 1 hour. Carve the turkey, drizzle with any pan juices and serve with chutney.

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