Welcome to a delightful journey of flavors with this Herb-Citrus Infused Roast Turkey. This recipe elevates your traditional roast with the zesty freshness of citrus and the earthy aroma of herbs, perfect for gatherings and special occasions.
The star of the show, of course, is the turkey. A 12-14 lb bird is perfect for a family feast. The butter and olive oil combination keeps the meat juicy and aids in creating a crispy skin. Lemon and orange zests introduce a bright, tangy flavor that cuts through the richness. Fresh thyme, rosemary, and sage bring a depth of flavor that epitomizes a holiday roast. The garlic imparts a savory undertone, while the chicken broth helps in steaming the turkey, ensuring it remains tender. The bed of onions, celery, and carrots not only flavors the gravy but also lifts the turkey for even roasting.
This turkey pairs wonderfully with creamy mashed potatoes, a zesty cranberry sauce, or a hearty stuffing. Consider a light, crisp green salad to balance the rich flavors. A glass of white wine, like a Chardonnay, complements the citrus notes beautifully.
First things first, preheat your oven to 325°F (165°C). While the oven heats up, let's work on the herbed butter. In a bowl, mix the softened butter with olive oil, lemon zest, orange zest, and chopped herbs (thyme, rosemary, sage). This fragrant mixture will work wonders under the turkey skin. Gently loosen the skin over the breast and thighs — you can use your fingers or a spoon — and spread the herbed butter evenly underneath.
Next, season the cavity of the turkey generously with salt and pepper. Stuff it with the halved garlic, quartered onions, a few sprigs of the herbs you have left, and the citrus halves. This will infuse the meat from the inside as it roasts. Secure the legs by tying them together with kitchen twine and tuck the wings underneath, so everything cooks evenly.
Now, onto the roasting pan. Lay out the chopped onions, celery, and carrots to form a bed for the turkey. This not only flavors the drippings but also lifts the turkey, allowing air to circulate for more even cooking. Pour the chicken broth into the pan — this will keep the vegetables moist and contribute to a delicious gravy later. Place your prepared turkey on top of the vegetable bed.
Slide the pan into your preheated oven and let the magic happen. Roast for about 3 to 3.5 hours, basting the turkey with pan juices every hour. This step is crucial for a moist turkey. Keep an eye on the temperature, aiming for 165°F (75°C) in the thickest part of the thigh to ensure it's fully cooked.
Once out of the oven, let your turkey rest for 20-30 minutes. This resting period allows the juices to redistribute, making for a juicier carve. Now you're ready to impress your guests with a beautifully roasted turkey.
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