| • | Preheat the oven to 325 degrees F.
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| • | Take a large bowl and combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices, mix well
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| • | Add turkey to it, turning a few times to cover with marinade.
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| • | Top turkey with sliced onions and cover the bowl with foil.
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| • | Place it into the refrigerator for about 3 to 8 hours.
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| • | Now remove turkey from the marinade and discard onions.
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| • | Pour marinade into a saucepan and bring it to a boil, boil for about 5 minutes, keep aside.
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| • | Put the turkey, breast side up, on a rack in a big shallow roasting pan.
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| • | Insert oven-safe meat thermometer into the thickest part of the thigh, carefully so the pointed end does not touch the bone.
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| • | Roast turkey in the preheated oven for about 3 hours.
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| • | Baste the turkey frequently with the marinade as it cooks.
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| • | If required, loosely cover it with lightweight foil to prevent excessive browning.
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| • | Roast it till the thermometer registers 170 degrees F in the breast or 180 degrees F in the thigh.
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| • | Take out the turkey from the oven and allow it to rest for about 15-20 minutes before carving. |
