Citrus & Herb Roast Turkey
Published Oct 23, 2022
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This Citrus & Herb Roast Turkey is perfect for your next holiday gathering. Roasting a smaller turkey is not only quicker but also produces a juicier bird! For larger gatherings, I find roasting two smaller birds are better – twice as much dark meat. Instead of roasting the turkey on a rack, I place it on a bed of carrots; this not only adds flavor but due to the short roasting time, the carrots make a lovely side dish.
Citrus & Herb Roast Turkey
Ingredients
- 1 (12-14 pound) whole turkey
- 8 large carrots, , scrubbed and peeled
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 bunch fresh thyme leaves
- 2 lemons
- ½ pound unsalted butter, , at room temperature
- 1 small orange, , quartered
- 1 small yellow onion, , quartered
- 1 head garlic, , cut in half crosswise
- Kitchen string
Instructions
- Remove turkey from refrigerator one hour before roasting. Remove the neck and giblets from the turkey, rinse it well, and pat with paper towels until it is very dry. Place on a cooling rack so that air circulates and let sit uncovered to further dry the skin.
- Preheat the oven to 350°F. Place the carrots in a roasting pan.
- Zest and juice one of the lemons. Coarsely chop 2 tablespoons of thyme leaves. Combine the lemon zest and juice and chopped thyme with the butter.
- Season the cavity of the turkey with salt and pepper. Quarter the remaining lemon and loosely stuff along with the orange, onions, rest of the thyme, and garlic.
- Working from the neck end, slide your fingers under the skin until you reach the end of the breast, being careful not to tear the skin; rub about half the citrus herb butter under the skin. Smear the remaining butter all over the outside of the turkey. Season with salt and pepper.
- Tie the legs together with kitchen string and tuck the wings underneath the bird. Place the turkey breast side up on the carrots in the roasting pan.
- Place the turkey in the oven and roast for 2½ - 3 hours (13 minutes per pound) or until the juices run clear and the internal temperature is 165°F.
- Remove the turkey from the pan, tent loosely with foil, and allow to rest for 30 minutes before carving.
Nutrition
Calories: 794kcalCarbohydrates: 10gProtein: 92gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 350mgSodium: 506mgPotassium: 1183mgFiber: 3gSugar: 5gVitamin A: 9007IUVitamin C: 24mgCalcium: 88mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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