- Preheat oven to 325.
- Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
- Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. 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 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.
- Fold the wings under the back of the turkey. Return legs to tucked position.
- Place turkey, breast side up, on a rack in a large shallow
(about 2-1/2 inches deep) roasting pan.
- Rub turkey with 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 the turkey in a preheated 325 degree F. 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 F. in the thigh, or 170 degrees F. 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 and lemon and lime roses.
- Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks.
- Reserve in a bowl filled with ice water until time for service.
- Provides 22 servings at 6 ounces per portion.

Note: Alcohol-free wine may be substituted for the dry white wine.

- The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
- The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).
- Remove insides for later use or discard. Keep water and put aside.
- Preheat oven to 350 degrees.
- Chop onion and celery and place into food processor until minced.
- Melt 2-3 tablespoons of butter in large saucepan.
- Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to saute the onion and celery in two parts.
- Once cooked, pour the onion/celery mixture directly over the dried out bread.
- Pour 1/2 tsp. sage over bread/onion/celery mixture.
- Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.
- Mixture thoroughly and smell/taste for perfect stuffing.
- If you need more liquid, open a can of chicken broth and pour over bread.
- If you need more spice, add more sage.
- If you are using oysters, add them now.
- Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
- Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
- If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
- Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

Note:. If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.