If you're looking for a show-stopping centerpiece for your holiday table, this Herb-Crusted Citrus Turkey Roast is just the ticket. Infused with fresh herbs and zesty citrus, it promises to deliver both flavor and flair to your gathering. It's perfect for when you want something a bit more exciting than the usual roast turkey.
Butter and olive oil work together to ensure the turkey stays moist while adding a rich flavor. The lemon and orange zest, along with their juices, bring a bright and refreshing citrus note that pairs beautifully with poultry. Rosemary, thyme, and sage are classic herbs that provide earthy, woodsy flavors, complementing the citrus perfectly. Garlic powder and onion powder add depth and a hint of savory goodness. Finally, chicken broth in the roasting pan keeps the environment moist, helping the turkey cook evenly.
This turkey is delicious served with classic holiday sides like garlic mashed potatoes, roasted vegetables, or a fresh green salad. Pair it with a bright citrusy white wine or a light red like Pinot Noir for a delightful meal.
Start by preheating your oven to 325°F (165°C). This gives you the perfect temperature for a slow, even roast. While the oven is warming up, grab a bowl and mix together the softened butter, olive oil, lemon zest, orange zest, rosemary, thyme, sage, garlic powder, onion powder, salt, and black pepper. This mixture is going to be your flavor-packed coating.
Next, pat your turkey dry with paper towels—this helps the herb mixture stick better. Place the turkey on a roasting rack inside a large roasting pan. Now, rub the herb and citrus butter mixture all over the turkey. Don’t forget to get under the skin where possible for maximum flavor infusion.
Pour the lemon juice, orange juice, and chicken broth into the bottom of the roasting pan. This not only adds flavor but also creates steam to keep the turkey moist. Cover the turkey loosely with aluminum foil to prevent the skin from browning too quickly and pop it in the oven.
Roast the turkey for 2.5 to 3 hours, remembering to baste it occasionally with the pan juices. This helps to keep the turkey moist and enhances the flavor. For the last 30 minutes, remove the foil so the skin can get nice and crispy.
Check the internal temperature—it should be 165°F (74°C) in the thickest part of the breast and thigh. Once it's done, let the turkey rest for at least 20 minutes before carving. This resting period is crucial as it allows the juices to redistribute, making your turkey even more succulent.
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