1	12-pound turkey

	1 1/2	teaspoons Big Y salt 

	1/4	cup dry white wine

	1/4	cup Big Y brown sugar

	3	Tablespoons fresh lemon juice

	2	Tablespoons fresh lime juice

	1	Tablespoon lemon zest, finely grated

	1	Tablespoon lime zest, finely grated

	1	Tablespoon fresh sage, finely chopped

	1	Tablespoon fresh marjoram, finely chopped 

	1	Tablespoon fresh thyme, finely chopped

	1	teaspoon white pepper

	1	teaspoon onion salt

	1	Tablespoon Big Y paprika

Preheat oven to 325?F.

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Sprinkle half of salt in the cavity. In a small bowl, mix together wine, brown sugar, lemon and lime juices, and half of the lemon and lime zests and half of the fresh herbs. Reserve this mixture for the glaze. 

In a separate mixing bowl, combine the remaining lemon and lime zests and fresh herbs with the remaining salt, pepper, onion salt and paprika. Carefully rub this mixture all over the skin of the turkey. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold 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 21/2 inches deep) roasting pan. Insert oven-safe meat thermometer into thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone. Roast the turkey for about 31/2 to 33/4 hours or until the thermometer registers 180?F in the thigh or 170?F in the breast.

During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze and loosely cover with lightweight foil to prevent excessive browning.