Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle 3/4 teaspoon salt in the cavity.
In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin.
Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers.
Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with remaining salt, pepper and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast turkey in a preheated 325-degree Fahrenheit oven about 3 3/4 hours. During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 degrees in the thigh, or 170 degrees in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Place on a warm, large platter and garnish the platter with the remaining fresh herbs.
-- Adapted from the National Turkey Federation
Pub Date: 11/18/98
