Turkey with Citrus

Roasted Turkey with Citrus

1 (12 to 14lb) turkey, cleaned and neck and giblets put to side– Consider brining

1 orange(Wedged)

1 lemon (Wedged)

1 onion(Wedged)

8 fresh rosemary sprigs

8 fresh sage sprigs

8 fresh oregano sprigs

8 fresh sprigs of Thyme

7 tbsp. unsalted butter

2 tbsp. Herbes de Provence

1 tbsp. olive oil

1 1/2 tsp.salt

1 1/2 tsp. freshly ground black pepper

6 cups low-salt chicken broth 

1/3 cup all-purpose flour

Preheat the oven to 400 degrees and put a rack on the lower ⅓ of the oven. In a large roasting pan put a rack.  Place the turkey on the rack.  Put the oranges, lemons, onion, and 2 sprigs of each fresh herb in the turkey cavity. Tie the legs together with twine. 

In a small pot melt 2 tablespoons of butter, the herbes de Provence, oil, and 1  teaspoon each of the salt and pepper. Rub the butter mixture under the turkey’s skin and all over the turkey. Place the turkey neck and giblets in the roasting pan. 

Tent the turkey breast with foil and cook for 20 minutes. Take the turkey out of the oven. Pour 3 cups of broth into the pan.  Add the remaining sprigs of fresh herbs to the pan.  Use a wooden spoon to scrape up any brown bits on the bottom of the pan. Put turkey back in the oven and roast it for 40 minutes. Reduce the oven temperature to 350 degrees. Remove the foil from the turkey. Pour 1 more cup of broth into the pan. Return the turkey to the oven and continue roasting it until a meat thermometer reads 165 degrees F to 175 degrees. Be sure to continually baste it with the pan juices.  Once the turkey is  cooked (About 3 hours total) put it on a platter and let it sit for a half hour. 

To make the gravy, strain the turkey pan juices through a strainer.  Put it into a large bowl and get rid of any solids, skimming off any fat.   You should have about four cups of broth once this is done.  If not, you need to add more broth. In a saucepan melt 6 tbsp. Butter.  On medium heat, once the butter is melted, add the flour and whisk for 1 minute. Gradually whisk in the broth, 1/2 tsp each salt and pepper.  Cook until the gravy thickens slightly, whisking often. Taste for proper seasoning and add salt or pepper if necessary. Serve the turkey with the gravy.

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