Citrus Enfused Turkey (or Chicken)

This is a little twist on the traditional Thanksgiving turkey that I learned from one of my favorite professors in school.  He was as Italian as you could get and brilliant in the kitchen. 

Typically I would have placed the turkey (chicken) on a platter and dressed it all up nice, but well, I had a houseful of hungry people and I was one of them.  So we went ahead and ate it right out of the baking dish :)



You will want to start with gathering supplies:  a few oranges and lemons (about 3 of each for a small turkey), a whole chicken or turkey, butchers twine (if you have a good grocery store, then you can get a little from the butcher) and a roasting pan or 9x13 baking pan, salt and pepper.

Slice one lemon and one orange into thin slices. 

Cut the remaining into quarters. 

Rinse the bird inside and out then place breast side up in a baking dish with the wings tucked under.

Fill the cavity of the bird with the orange and lemon quarters.

Using your fingers separate the skin from the meat on the breast of the bird.

Push the lemon and orange slices in between the skin and the meat.

Using the butchers twine, bind the legs together to hold all the goodies inside the bird.

Salt and pepper the bird

Place in an oven that has been pre-heated to 350 degrees and cook until the internal temperature reaches 165 degrees.

Enjoy!