Preheat oven to 425 degrees.

Cut the lemon in half and rub the skin and inside of turkey with the cut side. Discard the lemon.

In a bowl, combine zests of lemon and orange, grated ginger, oil, lemon juice, orange juice, and brown sugar to form a basting sauce. Set aside 3 tablespoons to use in Roasted Sweet Asparagus (see recipe).

Cut the lemon and orange in half and place 1/2 of each in the in the turkey cavity. Add the garlic and truss the turkey. Place on a rack and roast uncovered for 30 minutes. Lower the oven temperature to 325 degrees.

Stir the remaining basting sauce and brush over the turkey. Tent the turkey with a sheet of heavy-duty aluminum foil and continue to roast for 2 hours, basting three more times. Uncover the turkey, baste again and continue to roast until an instant meat thermometer inserted in the thickest part of the thigh registers 180 degrees. Continue to baste the turkey until all sauce has been used. Transfer to a carving platter and keep warm.

This recipe yields 8 servings with leftovers.

Exchanges Per 4-ounce Serving: 4 Lean Protein.

Nutrition Facts: 193 calories (28% calories from fat), 33 g protein, 6 g total fat (1.9 g saturated fat), 0 carbohydrates, 0 dietary fiber, 86 mg cholesterol, 338 mg potassium, 79 mg sodium.