Roasted Citrus & Herb Turkey Recipe

5 11 9
Roasted Citrus & Herb Turkey Recipe
Roasted Citrus & Herb Turkey Recipe photo by Taste of Home
Publisher Photo

Roasted Citrus & Herb Turkey Recipe

Read Reviews
5 11 9
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 3-1/2 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 3-1/2 hours + standing

Ingredients

  • 1/4 cup butter, softened
  • 2 tablespoons Italian seasoning
  • 1 turkey (14 to 16 pounds)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 large onion, quartered
  • 1 medium orange, quartered
  • 1 medium lemon, quartered
  • 3 fresh rosemary sprigs
  • 3 fresh sage sprigs
  • 3 cups chicken broth, divided
  • 3 to 4 tablespoons all-purpose flour
  • 1/8 teaspoon browning sauce, optional

Directions

Preheat oven to 325°. Mix butter and Italian seasoning.
Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together.
Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan.
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey. Yield: 16 servings (2 cups gravy).
Originally published as Roasted Citrus & Herb Turkey in Country Woman October/November 2009, p33

Nutritional Facts

7 ounces cooked turkey with 2 tablespoons gravy: 500 calories, 24g fat (8g saturated fat), 223mg cholesterol, 653mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 64g protein.

  • 1/4 cup butter, softened
  • 2 tablespoons Italian seasoning
  • 1 turkey (14 to 16 pounds)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 large onion, quartered
  • 1 medium orange, quartered
  • 1 medium lemon, quartered
  • 3 fresh rosemary sprigs
  • 3 fresh sage sprigs
  • 3 cups chicken broth, divided
  • 3 to 4 tablespoons all-purpose flour
  • 1/8 teaspoon browning sauce, optional
  1. Preheat oven to 325°. Mix butter and Italian seasoning.
  2. Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together.
  3. Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan.
  4. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2 to 4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
  5. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
  6. Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey. Yield: 16 servings (2 cups gravy).
Originally published as Roasted Citrus & Herb Turkey in Country Woman October/November 2009, p33

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Reviews forRoasted Citrus & Herb Turkey

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yber User ID: 4851079 172848
Reviewed Nov. 30, 2013

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

MY REVIEW
babycakes24 User ID: 5806747 103001
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 User ID: 2509206 107299
Reviewed Nov. 24, 2012

"Very good. very moist."

MY REVIEW
Rockamama User ID: 1263362 145378
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 User ID: 6209359 211206
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 User ID: 2451504 102992
Reviewed Dec. 2, 2011

"This recipe works equally well with chicken."

MY REVIEW
manga User ID: 4211076 186314
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 User ID: 1210810 211205
Reviewed Nov. 20, 2011

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

MY REVIEW
barbaima User ID: 1488051 101586
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 User ID: 1488051 101584
Reviewed Dec. 26, 2009

"moist every loved it"

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