Submitted by: John Claugherty
Marinate the turkey (in the refrigerator overnight) in a mixture of three parts Florida Grapefruit juice to one part olive oil. Add garlic if you like.
Before cooking, squeeze a Florida grapefruit over the bird, then stuff the two grapefruit halves into the turkey cavity.
Roast the turkey in a 400 degree oven, 15 minutes per pound. The turkey should roast breast side down for the first two hours. Then invert it so that it faces breast side up. This will help it cook more evenly, and keep the breast meat moist. It's fine to use a roasting bag, but you'll want to remove the bag toward the end of the cooking time so that the bird will brown.
Remove the turkey from the oven when a meat thermometer inserted in the thigh reads 150 degrees. Cover the bird with aluminum foil and let it rest for 20 minutes. It will continue to cook during this rest period. Also, resting the meat before carving sets the juices and makes slicing easier.