Citrus Herb-Roasted Turkey

What’s most important at your table is the people around it. Here’s how to make an herb-roasted turkey that you can be proud to share with all of them.

Servings
12
Active Time
25 minutes
Total Time
2 hours, 30 minutes
Citrus Herb-Roasted Turkey

1. Preheat oven to 325°F. Set butter out to soften. Zest orange and lemon (1 teaspoon each), then cut into quarters. Peel and quarter onion; chop rosemary, thyme, and sage. Combine zests, 2 tablespoons herbs, salt, pepper, paprika, and butter until blended.

2. Remove bag of giblets and neck from inside turkey (reserve for other use). Place turkey breast-side up on rack in shallow roasting pan. Tuck wings under turkey.

3. Rub herb butter over top of turkey and inside cavity. Place oranges, lemons, and onions in cavity (wash hands). Pour broth into roasting pan.

4. Roast turkey 1 hour. Tent with foil and continue to roast 45–60 minutes until turkey is 165°F. Transfer turkey to platter; let stand 15–30 minutes before carving. Sprinkle with remaining 1 tablespoon herbs and serve.

Ingredients

  • 1/4 cup unsalted butter

  • 1 orange, for zest/wedges

  • 1 lemon, for zest/wedges

  • 1 medium yellow onion

  • 1 tablespoon fresh rosemary

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh sage

  • 1 tablespoon kosher salt

  • 1 teaspoon pepper

  • 1/2 teaspoon paprika

  • 1 (12–14 lb) turkey

  • 4 cups unsalted chicken broth

More recipe info

Instructions

1. Preheat oven to 325°F. Set butter out to soften. Zest orange and lemon (1 teaspoon each), then cut into quarters. Peel and quarter onion; chop rosemary, thyme, and sage. Combine zests, 2 tablespoons herbs, salt, pepper, paprika, and butter until blended.

2. Remove bag of giblets and neck from inside turkey (reserve for other use). Place turkey breast-side up on rack in shallow roasting pan. Tuck wings under turkey.

3. Rub herb butter over top of turkey and inside cavity. Place oranges, lemons, and onions in cavity (wash hands). Pour broth into roasting pan.

4. Roast turkey 1 hour. Tent with foil and continue to roast 45–60 minutes until turkey is 165°F. Transfer turkey to platter; let stand 15–30 minutes before carving. Sprinkle with remaining 1 tablespoon herbs and serve.

Nutritional Information

CALORIES 470kcal; FAT 20g; SAT FAT 7g; TRANS FAT 0g; CHOL250mg; SODIUM 550mg; CARB 2g; FIBER 0g; SUGARS 1g; PROTEIN 65g; POTASSIUM 10%; VIT D 6%; CALC 2%; IRON 15%

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