GARLICKY CITRUS ROAST TURKEY

Mash together butter, garlic, oregano, coriander, cumin, chilies, zest of lemon and orange, salt and pepper. Scrape 3/4 of the butter mixture onto a small piece of Longo’s Essentials Plastic Wrap; form into log. Refrigerate for at least 1 hour.Pat turkey dry. Place on rack in large roasting pan. Slice refrigerated butter into 1/2-inch coins. Gently separate turkey skin from breast, thighs and top of drumsticks. Slide butter coins under skin. Rub remaining soft butter mixture all over top surface of turkey. Slice zested lemon in half. Place lemon halves and onion halves in cavity of turkey. Twist wings underneath. Truss legs together.Tent turkey with Longo’s Essentials Aluminum Foil, dull side out, leaving sides open. Roast in preheated 325°F oven, basting every 30 minutes, for 3 hours. Remove foil. Roast for about 1 additional hour, basting every 30 minutes, until thermometer inserted in thickest part of thigh registers 180°F. Transfer to cutting board; let stand for 30 minutes. Carve and serve, using pan drippings as gravy.TIPS: Be sure to let the turkey rest for the full amount of time to allow the juices to be retained. If you are not cooking a whole turkey, you can use the butter mixture on a fresh Longo’s Boneless Turkey Roast instead. Reduce cooking time to about 2 hours or until thermometer registers 165°F. Let rest before slicing. Omit onion and lemon to stuff turkey cavity.