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Recipe: Citrus-Herb Roast Turkey - Turkey Recipes

Recipe: Citrus-Herb Roast Turkey - Turkey Recipes
From The Kitchn - November 13, 2017

Citrus-Herb Roast Turkey

For the turkey:
1 medium orange
1 medium lemon
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon coarsely chopped fresh oregano leaves
1 tablespoon coarsely chopped fresh thyme leaves
1 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 (12- to 15-pound) whole turkey, thawed if frozen
2 cups low-sodium chicken or turkey broth

For the gravy:
Vegetable oil or unsalted butter, as needed
1/4 cup all-purpose flour
Up to 1 1/2 cups low-sodium chicken or turkey broth, as needed
Kosher salt
Freshly ground black pepper

Roast the turkey: Arrange a rack in the lower third of the oven, remove any racks above it, and heat to 450F. Have a roasting pan fitted with a roasting rack ready. (If you do not have a roasting rack, crumple up a few sheets of aluminum foil and place them on the bottom of a regular or disposable roasting pan.)

Finely grate the zests of the lemon and orange and place in a small bowl. Quarter the lemon and orange and set aside for stuffing the turkey. Add the butter, oregano, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper to the bowl of zest, and smash together with a spoon or rubber spatula until combined; set aside.

Remove the turkey's neck and giblets, or save for another use. Pat the cavity and the outside of the turkey dry with paper towels and place breast-side up on a cutting board or rimmed baking sheet. Loosen the skin on the breast and the legs by gently sliding your hand between the meat and the skin and separating it without tearing it. Distribute the butter evenly under the loosened skin. Season the outside and cavity of the turkey generously with salt and pepper.

Recipe Notes

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