Get ready to elevate your Thanksgiving or any festive gathering with this Herb-Infused Citrus Roast Turkey. The blend of fresh herbs and citrus creates a juicy and flavorful centerpiece that’s sure to impress your guests.
The star of this recipe is, of course, the turkey. We’re working with a 12-pound bird, which is just right for a medium-sized gathering. Olive oil helps to crisp the skin while keeping the meat moist. The herb trio of rosemary, thyme, and sage infuses the turkey with earthy and savory notes. Don’t skip the salt and black pepper; they enhance all the other flavors. The orange and lemon slices add a refreshing citrusy zing, while the onion and garlic provide a deep aromatic base. Finally, the chicken broth in the pan ensures that the turkey stays moist throughout the cooking process.
This turkey pairs wonderfully with classic sides like buttery mashed potatoes, roasted root vegetables, and a tangy cranberry sauce. For a refreshing accompaniment, consider a crisp green salad with a light vinaigrette.
First, preheat your oven to 325°F. This moderate temperature will allow the turkey to cook evenly and thoroughly. While the oven is warming up, take your turkey and pat it dry with paper towels. This is important because a dry surface helps the skin crisp up beautifully in the oven. Place the turkey on a roasting rack inside a large roasting pan. The rack lifts the turkey, allowing heat to circulate and cook it evenly.
In a small bowl, mix together the olive oil, chopped rosemary, thyme, sage, salt, and pepper. Using your hands, rub this herb mixture all over the turkey. Be sure to get under the skin wherever possible; this helps the flavors penetrate the meat. Also, rub some of the mixture inside the cavity.
Now, stuff the cavity with the orange slices, lemon slices, onion quarters, and smashed garlic cloves. These ingredients will steam from the inside out, infusing your turkey with incredible aromas and flavors.
Pour the chicken broth into the bottom of the roasting pan. This will create a moist environment in the oven, preventing your turkey from drying out. Then, place the turkey in the preheated oven and roast it. Baste the turkey occasionally with the juices from the pan. This helps to keep the skin moist and flavorful.
Roast the turkey for about 3 to 4 hours. The cooking time can vary depending on your oven and the exact size of the turkey, so it’s best to rely on a meat thermometer. The turkey is done when it reaches an internal temperature of 165°F.
Once done, let the turkey rest for at least 20 minutes before carving. This resting period allows the juices to redistribute throughout the meat, making each slice juicy and delicious.
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