Roasted Turkey with Citrus-Herb Butter

  • Servings: 10
  • Difficulty: medium
  • Time: 4 hours
  • Tools: Roasting pan, Basting brush, Kitchen twine, Meat thermometer

Ingredients

  • 1 whole turkey (about 5 kg), thawed
  • 1/2 cup (113 grams) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • Zest of 2 lemons
  • Zest of 2 oranges
  • Salt and pepper to taste
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) white wine
  • 1/4 cup (60 ml) orange juice

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Remove the giblets from the turkey cavity and pat the turkey dry with paper towels.
  3. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, and orange zest. Mix well.
  4. Season the turkey inside and out with salt and pepper.
  5. Starting at the neck cavity, gently slide your hand between the skin and the meat to loosen the skin. Rub half of the citrus-herb butter under the skin, taking care not to tear the skin.
  6. Rub the remaining citrus-herb butter all over the outside of the turkey.
  7. Place the turkey on a rack set in a roasting pan, breast side up. Tie the legs together with kitchen twine.
  8. Pour the chicken broth, white wine, and orange juice into the bottom of the roasting pan.
  9. Cover the turkey with foil and roast for 2 hours.
  10. Remove the foil and continue roasting for an additional 2 hours, basting the turkey with the pan juices every 30 minutes.
  11. Check the internal temperature of the turkey using a meat thermometer. The turkey is done when the temperature reaches 165°F (74°C) in the thickest part of the thigh.
  12. Transfer the turkey to a carving board and let it rest for 20-30 minutes before carving.
  13. Serve the roasted turkey with the pan juices as a gravy.

Roasted Turkey with Citrus-Herb Butter

  • Servings: 10
  • Difficulty: medium
  • Time: 4 hours
  • Tools: Roasting pan, Basting brush, Kitchen twine, Meat thermometer

Ingredients

  • 1 whole turkey (about 5 kg), thawed
  • 1/2 cup (113 grams) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • Zest of 2 lemons
  • Zest of 2 oranges
  • Salt and pepper to taste
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) white wine
  • 1/4 cup (60 ml) orange juice

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Remove the giblets from the turkey cavity and pat the turkey dry with paper towels.
  3. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, and orange zest. Mix well.
  4. Season the turkey inside and out with salt and pepper.
  5. Starting at the neck cavity, gently slide your hand between the skin and the meat to loosen the skin. Rub half of the citrus-herb butter under the skin, taking care not to tear the skin.
  6. Rub the remaining citrus-herb butter all over the outside of the turkey.
  7. Place the turkey on a rack set in a roasting pan, breast side up. Tie the legs together with kitchen twine.
  8. Pour the chicken broth, white wine, and orange juice into the bottom of the roasting pan.
  9. Cover the turkey with foil and roast for 2 hours.
  10. Remove the foil and continue roasting for an additional 2 hours, basting the turkey with the pan juices every 30 minutes.
  11. Check the internal temperature of the turkey using a meat thermometer. The turkey is done when the temperature reaches 165°F (74°C) in the thickest part of the thigh.
  12. Transfer the turkey to a carving board and let it rest for 20-30 minutes before carving.
  13. Serve the roasted turkey with the pan juices as a gravy.