RECIPE:Citrus and Herb Roasted Turkey
- Prep Time: 20 mins
- Cook time: More than an hour
Serves 6
Ingredients
Oranges, quartered2 oranges
White onion, quartered1 onion
Lemons, quartered2 lemons
Rosemary, divided8 sprigs
Oregano, divided8 sprigs
Sage, divided8 sprigs
Unsalted butter at room temperature, divided8 tablespoons
Olive oil1 tablespoon
Sea salt1 ½ teaspoons
Black pepper, freshly ground1 ½ teaspoons
Chicken broth, divided8 cups
All-purpose flour1/3 cup
Cooking directions
Heat an oven to 400 degrees F.
Insert orange, onion, lemon and three sprigs each of rosemary, sage and oregano into the cavity of the turkey.
Combine 2 tablespoons of butter, olive oil, salt, and pepper. Spread half of the mixture under turkey's skin and the remainder over the breast.
Place the turkey in a roasting pan and place into the oven for 20 minutes with foil loosely covering the bird.
Add 4 cups of broth and remaining herbs and then roast for 40 minutes.
Reduce the oven to 350 degrees F and remove the foil.
Add 1 cup of broth and return to oven for 2 1/2 to 3 hours until thermometer reads 175 degrees.
Remove the turkey from the pan and rest for half the time you have cooked it for.
Strain the pan drippings into a 4-cup glass measuring cup.
Discard the solids and skim the fat.
Add the remaining broth and butter to the roasting pan over the stovetop.
Add the flour while whisking for 1 minute.
Whisk in the broth mixture and bring to a boil.
Reduce the heat and simmer for 5 minutes until gravy thickens. Serve with carved turkey.
Serve the turkey with the gravy and additional citrus fruit and herbs.