Citrus Turkey with Herbs
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 12
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Ingredients
- 15 pounds turkey
- 1 orange - cut into wedges - more for garnish if desired
- 1 lemon - cut into wedges - more for garnish if desired
- 1 onion cut into wedges
- 6 sprigs fresh rosemary
- 6 sprigs fresh sage
- 6 sprigs fresh oregano
- 6 sprigs fresh lemon thyme
- 7 tablespoons butter unsalted
- 2 tablespoons Herbs de Provence
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt and pepper
- 6 cups chicken broth

1

- 1/3 cup flour  
 
An aromatic and juicy turkey with a hint of citrusy flavor. A perfect
href="http://www.recipetips.com/kitchen-tips/t--644/roasting-a-turkey-turkey-cooking-times.asp">roast turkey recipe
for Thanksgiving dinner or any special occasion. Your guest will enjoy the
href="http://www.recipetips.com/kitchen-tips/t--435/rubs.asp">flavor of this turkey and the delicious
href="http://www.recipetips.com/kitchen-tips/t--1046/turkey-gravy.asp">turkey gravy made from
the herb and citrus-flavored drippings.
 
Directions

  • Preheat oven to 400°. Position the rack on the lowest third of the oven.

  • Rinse turkey, pull out neck and giblets and pat dry with paper towels. Place turkey on the
    rack set inside the roasting pan.
  • Place orange, lemon and onions wedges and 2 sprigs of
    each herb into the cavity of the turkey.

  • Tie turkey legs together unless already done by the manufacturer.

  • In a small saucepan, melt 2 tablespoons of butter, with herbs de provence, oil and 1 1/2
    teaspoons each of salt and pepper.

  • Brush or rub the mixture all over the turkey and between the breast meat and skin.

  • Note: All the above prep can be done up to a day ahead. Cover and refrigerate until ready to
    bake - bring the bird back to room temperature before baking.

2

  • Cover turkey with tin foil, roast in oven for 20 minutes.

  • Pour 3 cups of broth into the pan and scrape up any bits from the bottom of the pan in order
    to make the gravy.
  • Add in the remaining sprigs of herbs.

  • Roast turkey for 40 more minutes.

  • Reduce heat to 350°.

  • Remove foil from turkey, pour one more cup of broth into the pan and continue roasting until
    the meat thermometer reaches 165-175° or juices run clear in the thickest part of the thigh when
    pierced. Approximately 1 1/2 hours more.

  • Transfer turkey to a platter when finished baking. Tent with foil and let stand for 30 minutes
    before carving.
    • GRAVY:

    • Spoon off any fat from the pan juices.
    • Add enough broth (1-2 cups) to the pan juices
      to measure a total of 4 cups.

    • Melt remaining butter in a heavy saucepan; add flour and whisk for one minute; whisk into the
      broth and pan juices.

    • Simmer until the gravy thickens, approximately 10 minutes, whisking often.

    3