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+ servings
Citrus and Herb Roasted Turkey
Prep Time
15 mins
Cook Time
3 hrs
Salting time
15 hrs
 

A wonderfully flavorful roasted turkey with herb butter and citrus that captures the essence of traditional Thanksgiving flavors while also keeping things interesting.

Roasting a whole bird can be daunting for home cooks but with a simple approach and the right tools, it's easier than you might think!

Recipe Type: Dinner
Cuisine: American
Keyword: citrus and herb roasted turkey
Makes: 12 servings
Author: Elizabeth Stark
Ingredients
  • 12 - 15 pound whole turkey, completely thawed
  • 3 tablespoons fine sea salt
  • 1 teaspoon fresh ground black pepper
  • 6 tablespoons unsalted room temperature butter plus 6 tablespoons melted, divided
  • 1/3 cup finely chopped fresh herbs (I used a mix of thyme, sage, savory, rosemary, plus several sprigs reserved)
  • 1 lemon, zest reserved and halved
  • 4 oranges (navel, tangerine, Cara Cara, or blood orange), quartered
  • 1 yellow onion, quartered
Instructions
  1. Working 1 day ahead, prep the turkey.
  2. Set turkey on a rack in a roasting pan. Remove giblets and neck from turkey cavity (check both sides, just in case!). Trim any excess skin from around the cavity and neck and cut off the tail. Truss turkey by tying feet together and tying wings down with butcher's twine. Rub turkey all over, inside and out, with fine sea salt and pepper, being sure to get all the folds and indentations. Set in the fridge overnight or for at least 8 hours.
  3. The next day, preheat oven to 375 degrees F.
  4. Use a fork to whisk the lemon zest and herbs into softened butter. Rub herb butter all over turkey, inside and out. Place turkey breast side down and fill cavity with quartered onions and oranges (just as many as will fit – reserve leftovers for garnishing the cooked turkey).

  5. Roast turkey 1 hour (or 1 1/2 hours for a larger bird) and then flip the turkey. To flip, set out two dish towels and wear two oven mitts. Grab turkey on both sides using dish towels and carefully flip end over end, rotating it so that the juices inside pour out the bottom cavity and not the neck. Keep hands, arms, and other body parts clear, as the liquid is scalding hot.

  6. Put turkey back in oven and continue cooking at 375 degrees F.
  7. Melt 6 tablespoons butter in a small saucepan for basting. Check turkey every half-hour, brushing with butter each time. If breast begins to brown too much before the bird is up to temperature, place aluminum foil gently over breast to shield it from direct heat.

  8. After about 1 1/2 hours, check the temperature by inserting an instant read thermometer deeply into the space between the leg and the bottom of the breast. Cook until the internal temp reaches 165 degrees F, 2 1/2 - 3 hours total (or longer for a larger bird). Pull turkey and allow it to rest 15 - 20 minutes. Carefully remove it to a cutting board.
  9. To carve turkey, first remove trussing twine. Then remove drumsticks and thighs by slicing through the skin that joins the thigh to the breast and then cutting downward until you reach the joint. Push down on the thigh to expose the joint and then cut through it. Separate drumstick from thigh cutting at the joint. Cut thigh meat away from the bone into 1/2-inch thick slices.
  10. Next, remove wings by slicing through the joint, then set them aside. To carve breast, cut 1/2-inch thick slices from the sides roughly parallel to the center of the breast. Arrange the meat on a platter and serve. Garnish with reserved sliced citrus and fresh herbs.