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Roasted Citrus & Herb Turkey Recipe

Roasted Citrus & Herb Turkey Recipe photo by Taste of Home

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Thanksgiving has never been the same since I tried this recipe. I have made it for the past 3 years, and it never fails to impress both in presentation and taste. This is a true showstopper!—Nancy M. Niemerg, Dieterich, IL

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Roasted Citrus & Herb Turkey Recipe

Prep: 30 min. Bake: 2-3/4 hours

Yield: 14-16 Servings

30 165 195

Ingredients

1 turkey (14 to 16 pounds)
1/4 cup butter, softened
2 tablespoons Italian seasoning
2 teaspoons salt
2 teaspoons pepper
1 large onion, quartered
1 medium lemon, quartered
1 medium orange, quartered
3 fresh rosemary sprigs
3 sprigs fresh sage
3 cups chicken broth, divided
1/4 cup all-purpose flour
Additional citrus fruits and herb sprigs, optional

Directions

Pat turkey dry. Combine butter and Italian seasoning. With fingers, carefully loosen skin from the turkey breast; rub half of the butter under skin. Rub remaining mixture over the skin. Rub cavity with salt and pepper and fill with onion, lemon, orange, rosemary and sage. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour 2 cups broth into pan.
Bake at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Pour drippings into a small saucepan; skim fat. Combine flour and remaining broth until smooth; whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Discard onion, lemon, orange and herbs from the turkey; transfer turkey to a serving platter. Garnish the platter with additional citrus fruits and herb sprigs if desired. Serve turkey with gravy. Yield: 14-16 servings (2 cups gravy).

Nutritional Facts 8 ounces cooked turkey with 2 tablespoons gravy equals 500 calories, 24 g fat (8 g saturated fat), 223 mg cholesterol, 650 mg sodium, 2 g carbohydrate, trace fiber, 64 g protein.

Originally published as Roasted Citrus & Herb Turkey in Country Woman October/November 2009, p33

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Roasted Citrus & Herb Turkey

Roasted Citrus & Herb Turkey

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Reviewed on Nov. 24, 2012 by Andrea LaBounty

Very good. very moist.

Reviewed on Nov. 03, 2012 by Rockamama

I tried this recipe last year. The family didn't care for the Italian seasoning. Also the recommended roasting time is grossly underestimated.

Reviewed on Dec. 20, 2011 by dweinric

It tasted good but the flavors were mild. It was very juicy. It browned very nice and looked awesome. I prefer smoked turkey to this so that is why I gave it 4 stars, but if I was short on time I would make this again.

Reviewed on Dec. 02, 2011 by teedelen

This recipe works equally well with chicken.

Reviewed on Nov. 20, 2011 by manga

This recipe is almost identical to Giada DeLaurentis's turkey recipe.I just saw it on Tv and she put the onion, orange , and lemon in the turkey cavity.

Reviewed on Nov. 20, 2011 by karenbc

really ? only just over 3 hours at 325 for a 16 lb turkey ?

Reviewed on Nov. 23, 2010 by barbaima

Did it last year and going to do it again. Didn't put the fresh rosemary and sage.

The children eat all the fruit with the turkay

Reviewed on Dec. 26, 2009 by barbaima

moist every loved it

Reviewed on Nov. 21, 2009 by cybadger

The turkey was very moist. The Italian seasoning gave the meat just the right hint of flavor - not too overpowering.