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Roasted Citrus & Herb Turkey

 Roasted Citrus & Herb Turkey
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
14-16 ServingsPrep: 30 min. Bake: 2-3/4 hours + standing


  • 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


  • 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
  • inserted in thickest part of thigh reads 170°-175°, basting
  • occasionally with pan drippings. Cover loosely with foil if turkey

2 of 2

Roasted Citrus & Herb Turkey (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer