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Citrus Roasted Turkey

Published online: Nov 07, 2024 Dining Jessica Hallam
Viewed 1190 time(s)

This month I am excited to share my favorite way to roast a turkey. This turkey is so flavorful and juicy the fresh herbs mixed with citrus make a delicious gravy on top of that! There is no basting required making this a simple process for you. Make sure you have a kitchen thermometer to keep an eye on the temperature. Do not, I repeat, do not skip the resting step! I promise it is worth the wait. As the meat rests, all of the juices get absorbed back into the meat, making it juicy and delicious! 

Ingredients 

8 oz. butter 

3 tbsp. fresh rosemary, chopped 

3 tbsp. fresh thyme, chopped 

3 tbsp. fresh sage, chopped 

Juice and zest of 1 lemon and 1 orange

Pinch of red pepper flakes 

Pinch of fresh cracked black pepper

One 15-20 lb turkey

½ c. coarse sea salt

1 large onion

2-3 carrots, chopped into large pieces 

3 stalks celery, chopped into large pieces

Directions 

Sunday or 3-4 days before cooking, remove from freezer and place in the fridge on a rimmed baking sheet to thaw

Wednesday morning, remove plastic, neck and gizzards. Drain all liquid from baking tray and pat the turkey dry with paper towels. Using roughly a 1/2c course sea salt, sprinkle a thick layer of salt all over the outside of the turkey. Flip over and repeat with the back of the bird.

Thursday 

  1. Preheat oven to 325°

  2. Remove butter from the fridge and bring to room temperature. 

  3. At 8 a.m. or 5 hours before serving, remove the turkey from the fridge. Rinse salt off and pat dry with paper towels. Place in a roasting pan.  Place carrots, celery and onion in the bottom of the roasting pan.

  4. In a small bowl, mix together butter, herbs, zest, juice, and seasonings until smooth.

  5. Using a sharp knife, cut a small slit between the turkey breast and skin. Do the same thing on the legs of the chicken.

  6. Using your hands, stuff the butter in between the skin and the meat on both the breasts and the legs.

  7. Use any remaining butter on the outside of the turkey.

  8. Place the citrus rinds inside the turkey cavity. 

  9. Add 1 cup of water to the veggie mixture at the bottom of the roasting pan.

  10. Move the oven rack to the bottom shelf then place the turkey inside the oven. Roast for 2.5 -3 hours. Check the temperature and the cover with foil to prevent the skin from burning.

  11. Roast another 30 minutes to an hour. Until the temperature of the leg reads 170 degrees. 

  12. Remove from the oven and let rest for 30 minutes. This step is one of the most important to ensure a moist turkey.

  13. Use the drippings to make your gravy while the turkey rests.

Serve and enjoy!

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