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Citrus Turkey with Herbs Recipe

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An aromatic and juicy turkey for Thanksgiving or any special day.
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.
  • * All of this can be done up to a day ahead.
  • Cover and refrigerate until ready to bake - bring the bird back to room temperature before baking.
  • 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.
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 saucpan.
  • Add flour and whisk for one minute.
  • Whisk into broth the pan juices.
  • Simmer until the gravy thickens, approximately 10 minutes, whisking often.
Container: Roaster
Prep Time: 10 minutes
Cook Time: 3 hours
Serving Description: 11-15 pound turkey
Servings: 12
Enter desired servings   Change Servings
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
- 1/3 cup flour

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