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Roasted Citrus & Herb Turkey Recipe
Roasted Citrus & Herb Turkey Recipe photo by Taste of Home
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Roasted Citrus & Herb Turkey Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 2-3/4 hours + standing
MAKES:14-16 servings
TOTAL TIME: Prep: 30 min. Bake: 2-3/4 hours + standing
MAKES: 14-16 servings

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

Nutritional Facts

500 calories: 1 each, 24g fat (8g saturated fat), 223mg cholesterol, 650mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 64g protein .

Directions

  1. 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.
  2. 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 browns too quickly. Cover and let stand for 20 minutes before carving.
  3. 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.
  4. 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).
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


Reviews for Roasted Citrus & Herb Turkey

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
yber
Reviewed Nov. 30, 2013

"Absolutely love this recipe! My family loved it."

MY REVIEW
babycakes24
Reviewed Nov. 5, 2013

"Loved it!...did this recipe for t'giving and it has such a nice flavor and moist too!!"

MY REVIEW
Andrea LaBounty
Reviewed Nov. 24, 2012

"Very good. very moist."

MY REVIEW
Rockamama
Reviewed Nov. 3, 2012

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

MY REVIEW
dweinric
Reviewed Dec. 20, 2011

"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."

MY REVIEW
teedelen
Reviewed Dec. 2, 2011

"This recipe works equally well with chicken."

MY REVIEW
manga
Reviewed Nov. 20, 2011

"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."

MY REVIEW
karenbc
Reviewed Nov. 20, 2011

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

MY REVIEW
barbaima
Reviewed Nov. 23, 2010

"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"

MY REVIEW
barbaima
Reviewed Dec. 26, 2009

"moist every loved it"

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