Herb Roasted Turkey with Citrus Glaze
Elevate your holiday feast with this Herb Roasted Turkey with Citrus Glaze, a show-stopping centerpiece bursting with flavor and aroma. This 12-pound turkey is infused with a luxurious herb butter made from fresh rosemary, thyme, sage, and garlic, ensuring tender, juicy meat and perfectly crispy skin. The star of the recipe is the vibrant citrus glaze, a harmonious blend of orange and lemon juice with a touch of honey, brushed over the turkey for a dazzling golden finish. Perfectly roasted and basted to perfection, this turkey is a celebration of bold flavors and bright notes that pair beautifully with your favorite holiday sides. Whether for Thanksgiving or a festive gathering, this herby, citrus-infused dish will leave your guests craving seconds.
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Unsalted butter
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh sage, chopped
- 4 cloves Garlic, minced
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Orange juice
- 1 cup Lemon juice
- 0.25 cup Honey
- 2 teaspoons Cornstarch
- 2 teaspoons Water
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 325°F (165°C).
Remove the turkey giblets, rinse the turkey inside and out, and pat it dry with paper towels.
Loosen the skin of the turkey by gently sliding your fingers between the skin and the meat, being careful not to tear the skin.
In a small bowl, mix together the butter, rosemary, thyme, sage, garlic, salt, and pepper until well combined.
Rub the herb butter mixture generously under the skin, over the skin, and inside the cavity of the turkey.
Stuff the cavity with optional aromatics like halved oranges, lemons, and fresh herbs (optional, not included in ingredient list).
Tie the turkey legs together with kitchen twine and tuck the wings underneath the body to ensure even cooking.
Place the turkey on a roasting rack in a large roasting pan and brush the skin with olive oil.
Roast the turkey in the preheated oven, basting every 45 minutes with the pan juices, for approximately 15 minutes per pound or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
While the turkey is roasting, make the citrus glaze. In a small saucepan, combine the orange juice, lemon juice, and honey. Bring to a simmer over medium heat.
Mix the cornstarch and water in a small bowl to create a slurry, then stir it into the simmering citrus mixture. Cook for 2-3 minutes or until thickened, stirring frequently.
Brush the glaze over the turkey during the last 30 minutes of roasting to ensure a golden, caramelized finish.
Once the turkey is fully cooked, remove it from the oven, tent it loosely with foil, and let it rest for 20-30 minutes before carving.
Serve the turkey with extra citrus glaze on the side for drizzling. Enjoy!
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 11.1 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 165 mg | 13% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1673 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
