Citrus-Marinated Turkey with Peruvian Corn and Green Bean Salad

Step 1: Brine the Turkey

Place the thawed turkey in a large brining bag or container. In a large bowl, combine the orange juice, lemon juice, 1/4 cup olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Pour the marinade over the turkey, seal the bag or cover the container, and refrigerate for 8-12 hours, turning the turkey occasionally.

• 1 (12-14 pound) whole turkey, thawed
• 3 oranges, juiced
• 3 lemons, juiced
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Step 2: Roast the Turkey

Preheat the oven to 325°F. Remove the turkey from the marinade and pat it dry with paper towels. Place the turkey on a rack in a roasting pan. Brush the turkey with the remaining 1/4 cup olive oil and season with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Roast the turkey for 2-2.5 hours, or until the internal temperature reaches 165°F in the deepest part of the breast.

• Remaining 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Step 3: Prepare the Salad

While the turkey is roasting, bring a pot of salted water to a boil. Add the green beans and corn kernels and cook for 2-3 minutes, until tender-crisp. Drain and rinse under cold water to stop the cooking. In a large bowl, combine the blanched green beans and corn, sliced red onion, mixed greens, olives, and the remaining salad dressing ingredients. Toss to coat.

• 1 cup fresh green beans, trimmed and halved
• 2 ears of fresh corn, kernels removed
• 1 red onion, thinly sliced
• 2 cups mixed greens
• 1/4 cup pitted green olives, sliced
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper