This herb-infused citrus roasted turkey is perfect for special occasions. Bursting with fresh flavors from rosemary, thyme, sage, and citrus, it offers a delightful twist on the classic roast turkey. It's a surefire way to impress your guests with minimal fuss!
The butter and olive oil create a rich base for the herb and citrus infusion, helping to keep the turkey moist during roasting. Fresh rosemary, thyme, and sage bring earthy, aromatic notes that complement the turkey's natural flavors. Lemon and orange zest add a refreshing brightness, while the quarters enhance the cavity's aromatics. Generous amounts of salt and black pepper ensure the turkey is well-seasoned throughout. Garlic and onion in the cavity release savory depth as they roast. Lastly, chicken broth keeps the roasting pan flavorful and prevents the bird from drying out.
This turkey pairs wonderfully with traditional sides like garlic mashed potatoes, roasted Brussels sprouts, or a cranberry-orange relish. For a lighter option, consider a fresh green salad with a citrus vinaigrette.
First, preheat your oven to 325°F (165°C). This ensures your turkey starts cooking immediately once it's in the oven. Meanwhile, in a small bowl, mix your softened butter, olive oil, and the chopped herbs—rosemary, thyme, and sage. Add the lemon zest and orange zest to this mixture, stirring until everything is well combined.
Pat the turkey dry with paper towels; this helps the skin get nice and crispy. Carefully rub the herb-butter mixture under the skin and all over the turkey's surface. Don't rush this part because getting the mixture under the skin helps infuse the meat with flavor.
Season the turkey cavity with salt and pepper. Stuff it with the lemon quarters, orange quarters, the halved garlic, and onion. This stuffing isn't for eating but for flavoring the meat from the inside out. Tie the turkey legs together with kitchen twine and tuck the wing tips under the body to ensure everything cooks evenly.
Place the turkey on a rack in a roasting pan. Pour chicken broth into the bottom of the pan—this adds flavor and keeps the turkey moist. Roast the turkey in your preheated oven. Baste it every 30 minutes with the pan juices to keep the meat juicy and flavorful.
Keep an eye on the skin's color. If it starts browning too quickly, cover the turkey loosely with aluminum foil. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, which should take about 3 to 3.5 hours. Once cooked, let it rest for 20-30 minutes before carving. This allows the juices to redistribute, making for a juicier bird.
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