Juicy Roasted Citrus Turkey
While there may appear to be many steps to this turkey recipe, the prep really does go quickly once you have all of your ingredients ready to go. The flavors that infuse into the meat as the turkey roasts gives a brightness in each and every bite. Savory, a little sweet, and oh-so-juicy & moist. You won’t want to stuff your bird with any other combination once you try this Citrus Roasted version!
Servings Prep Time
10people 30minutes
Cook Time
2 1/2hours
Servings Prep Time
10people 30minutes
Cook Time
2 1/2hours
Ingredients
Instructions
  1. Remove the turkey neck and gizzards (if included in the turkey). Rinse turkey thoroughly, and pat dry with paper towels (inside and out).
  2. Slice oranges and lemons into wedges. Peel onions and slice into wedges as well.
  3. Peel and mince garlic cloves. Mince fresh herbs. Add garlic & herbs to softened butter, along with salt & pepper.
  4. Mix butter to incorporate all of the ingredients thoroughly. Set butter mixture aside, keeping it at room temperature.
  5. Place the bird, breast side up, into the roaster insert. Using your hands, gently separate the skin of the turkey from the meat.
  6. Also using your hands (it’s really the very best tool for the job!), rub herb butter mixture under the turkey skin, making sure to push butter up over the breast, and into the thigh cavities (yes, this is sounding x-rated, I know, but stay with me).
  7. Salt & pepper the inside of the turkey. Use any remaining butter mixture to coat the inside of the bird as well. Stuff with pieces of oranges, lemon & onion. Any additional whole herbs can also be placed in the cavity. Be sure to also stuff the neck of the bird with citrus and onions; tuck the skin of the neck under the bird to keep the moisture inside.
  8. Tuck the wings under the body of the bird. Using twine (or a fabric ribbon, ’cause it’s pretty!), tie the legs together. Be sure to tuck the tail under the legs (again with the x-rated comments, but c’mon). Sprinkle the bird liberally with additional salt & pepper. Place remaining citrus and onion into roaster insert.
  9. Cover the breast of the turkey with foil to avoid drying out the meat during roasting.
  10. Add 2 cups of chicken broth to roaster insert to make sure the bird stays nice and moist during roasting time. Set roaster to 325 degrees and roast for 2.5 hours, or the amount of time recommended for the size of bird you might have.
  11. After first hour, remove the foil from the bird. Spread Squeeze Parkay (or other butter) over the whole bird. Do this 2 more times during roasting.
  12. Did the bird not brown up like you wanted? No problem! Once the bird is done per a thermometer reading of 190 degrees F, turn the roaster off and pull the insert out with the bird still in it.
  13. Place roasting insert into oven and broil for 8 minutes, or until the skin crisps up. Keep an eye on it to make sure it doesn’t burn the skin.
  14. Tent the bird with foil, and allow the meat to rest for 20-30 minutes. Carve up the bird and serve with all your favorite holiday sides!
Recipe Notes

What I love about this recipe for Roasted Citrus Turkey is the infusion of juicy flavors that are imparted into the meat as the bird roasts.  You get a bright flavor of citrus without the meat tasting like you doused it in orange juice.  It’s a perfect accompaniment to the other heavier dishes you might be serving.  The leftovers make for a fantastic turkey sandwich or turkey salad, and because of that citrus element, it is a nice surprise for your palate after a long-weekend of carb-loading (or is that just me??). 

What else have you used to stuff your turkey?  I’d love to hear your tricks for adding flavor variety!