Description
Succulent Citrus Herb Turkey brings Mediterranean sunshine to your holiday table, blending zesty orange and aromatic herbs in a perfectly roasted centerpiece. Crisp, golden skin and juicy meat promise a memorable feast that will delight guests with elegant, fresh flavors.
Ingredients
Scale
Main Protein:
- 1 whole turkey (10–12 lbs / 4.5–5.4 kg)
Citrus and Herb Seasoning:
- 2 oranges (zested and juiced)
- 1 lemon (zested and juiced)
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 3 sprigs fresh sage
- 4 cloves garlic
- 2 tbsp / 30 ml olive oil
- 1 tbsp / 15 ml salt
- 1 tsp / 5 ml black pepper
Additional Ingredients:
- 1/2 cup / 120 ml chicken broth
- 2 tbsp / 30 ml butter
- 1 onion
- 2 carrots
- 2 celery stalks
Instructions
- Prepare the turkey by patting it dry with paper towels, ensuring the skin is completely moisture-free for optimal roasting.
- Create a vibrant citrus-herb blend by combining orange and lemon zest, minced garlic, and finely chopped rosemary, thyme, and sage in a mixing bowl.
- Gently loosen the turkey’s skin and massage the citrus-herb mixture directly onto the meat, distributing the aromatic seasoning evenly.
- Rub the exterior of the turkey with olive oil, then generously season with salt and black pepper for a flavorful crust.
- Roughly chop the onion, carrots, and celery, then scatter them across the bottom of a roasting pan to create a flavorful base for the turkey.
- Place the seasoned turkey on top of the vegetable bed, positioning it breast-side up for even cooking.
- Pour chicken broth into the roasting pan to prevent the vegetables from burning and to create a moist cooking environment.
- Preheat the oven to 325°F (165°C) and calculate roasting time based on the turkey’s weight (approximately 15-20 minutes per pound).
- Tent the turkey with aluminum foil for the first two-thirds of cooking to prevent excessive browning.
- Remove the foil during the final third of cooking to allow the skin to crisp and turn golden brown.
- Periodically baste the turkey with pan juices and melted butter to enhance moisture and flavor.
- Check the turkey’s internal temperature with a meat thermometer; it should reach 165°F (74°C) in the thickest part of the thigh.
- Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving to allow juices to redistribute.
- Strain the pan drippings and vegetables to create a delicious, aromatic gravy if desired.
Notes
- Pat turkey skin completely dry to ensure crispy, golden-brown exterior during roasting.
- Massage citrus-herb blend under skin for deep, intense flavor penetration throughout the meat.
- Use fresh herbs instead of dried for brighter, more vibrant aromatic profile in the seasoning mixture.
- Let turkey rest after cooking to guarantee juicy, tender meat that doesn’t lose moisture when carved.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes per pound
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg