Roasted Savory & Citrus Turkey combines simple, everyday herbs and fresh fruit to create a holiday centerpiece that truly stands out. The bright citrus and herb rub produces a turkey with memorable flavor and a beautifully aromatic roast.
For a classic accompaniment with citrus roast turkey, pair it with a savory stuffing such as Pepperidge Farm stuffing with apples and sausage.
About this Citrus Roasted Turkey
This Thanksgiving turkey recipe uses fresh rosemary and thyme along with the finely grated zest of oranges and lemons. Combined with kosher salt, black pepper, garlic and a touch of allspice, the dry rub seasons the bird deeply. After seasoning, the turkey rests uncovered in the refrigerator overnight so the flavors can develop and the skin dries for a crisp roast.
What makes this turkey taste so great
- Rosemary
- Thyme
- Orange
- Lemon
- Apple
- Attention and care
To flavor the pan drippings and build a rich base for gravy, aromatic vegetables and fruit are arranged beneath the turkey. Onions, carrots, celery and sliced apples sit on the bottom of the roasting pan while a splash of dry white wine keeps the pan from drying out and adds depth to the drippings.
Midway through roasting the turkey, fresh-squeezed orange juice—made from the zested oranges—is poured into the pan and the bird receives a quick brush of melted butter or olive oil. This brightens the flavor and helps the skin turn an attractive golden brown.
The best turkey recipe
The combination of an overnight dry rub, aromatic vegetables under the bird, and a mid-roast citrus boost yields a turkey with rich texture and complex flavor. The result is juicy dark meat, succulent white meat, and an aromatic pan dripping perfect for gravy.
Many guests have called this their favorite turkey, and it’s easy to see why: the recipe is straightforward and the outcome is impressive. If you’re preparing a holiday turkey for family or friends, give this method a try — it’s reliably delicious. — Dan
Serve this turkey with a matching Rich Roasted Turkey Gravy for the best results.
If you prefer a smaller roast, try a herb-roasted turkey tenderloin prepared with the same simple savory herbs. And for leftover turkey, turkey pot pie with a homemade crust is a comforting, satisfying choice.
Other turkey ideas
- Healthy Turkey Wrap
- Herb-Roasted Turkey Tenderloin
- Rich Roasted Turkey Gravy
For a seasonal side, a Hasselback Butternut Squash is an excellent Thanksgiving accompaniment.
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Savory and Citrus Roast Turkey
Ingredients
- 10 pound whole turkey
- 4 ½ tablespoons kosher salt
- 2 tablespoons black pepper
- ½ teaspoon allspice
- 6 cloves garlic, grated or minced
- Finely grated zest of 2 lemons
- Finely grated zest of 2 oranges (save the oranges for juicing)
- 2 bunches rosemary
- 1 bunch thyme
- 1 white onion, peeled, halved and sliced
- 2 inch large carrots, peeled and sliced
- 2 inch celery stalks, sliced
- 1 apple, cored and sliced
- Dry white wine, as needed (about ½ cup)
- ¾ cup melted butter or olive oil
Instructions
- Remove giblets and reserve for stock or gravy. Pat the turkey dry. In a small bowl, mix kosher salt, black pepper, allspice, garlic and citrus zests. Rub the mixture all over the turkey, including the cavity. Stuff one bunch of rosemary into the cavity and scatter remaining rosemary and thyme over the bird. Refrigerate uncovered overnight.
- Remove the turkey from the refrigerator about 1 hour before roasting to bring it toward room temperature. Preheat the oven to 350°F.
- Arrange onions, carrots, celery and apples in the bottom of a large roasting pan and pour about ½ cup dry white wine into the pan.
- Place the turkey on a rack over the vegetables and transfer to the oven. Roast for 1 hour.
- Squeeze the juice from the two zested oranges. Increase oven temperature to 450°F and pour the orange juice into the bottom of the pan.
- Brush the turkey with the melted butter or oil. Continue roasting until an instant-read thermometer in the thickest part of the thigh registers 165°F, about 20–30 minutes more. If the breast browns too quickly, tent loosely with foil.
- When the turkey is done, remove from the oven, cover with foil and let rest for 20 minutes before carving. This allows the juices to redistribute and yields a juicier roast.
Video
Nutrition
Nutrition information is an estimate and should be used as a guideline.