Description
This Citrus and Herb Roasted Turkey offers a deliciously flavorful and juicy centerpiece for your holiday meal. Infused with fresh herbs, lemon zest, and a compound butter, this turkey develops a golden brown, crispy skin while staying moist and tender inside. Perfect for Thanksgiving or any special gathering, the herb and citrus combination enhances the natural taste of the turkey for an unforgettable roast.
Ingredients
Scale
Main Ingredients
- 1 18 pound turkey (thawed if frozen)
- 8 tablespoons unsalted butter
- Grated zest of 1 lemon
- 2 handfuls fresh flat-leaf parsley
- 2 handfuls fresh thyme leaves
- 2 handfuls fresh sage leaves
- 3 teaspoons coarse salt (plus more for seasoning)
- 2 teaspoons freshly ground pepper (plus more for seasoning)
- 2 lemons, each cut into halves
Instructions
- Thaw and Prepare Turkey: If using a frozen turkey, thaw it in the refrigerator several days before cooking. Remove the turkey from the refrigerator and rinse with cool water. Pat dry with paper towels, then let it rest on a baking sheet at room temperature for 2 hours to ensure even cooking.
- Make Herb Compound Butter: In a food processor, combine the butter, lemon zest, 1 handful each of parsley, thyme, and sage. Pulse for 1-2 minutes until evenly incorporated. Add 1 teaspoon salt and 1/2 teaspoon pepper; pulse briefly again. Remove the compound butter and set aside.
- Truss the Turkey: Tie the turkey securely using kitchen twine to ensure it cooks evenly and holds its shape. Follow a step-by-step trussing guide if needed.
- Prepare Turkey for Roasting: Place the turkey breast-side up on a metal rack inside a large roasting pan to elevate it from the pan’s bottom, allowing juices to collect without sogging the bird. Smear the compound butter generously all over the skin. Season liberally with salt and pepper, patting the seasoning firmly onto the skin.
- Stuff the Turkey: Fill the cavity of the turkey with the remaining handfuls of fresh parsley, thyme, sage, and the halved lemons to infuse flavor from the inside as it roasts.
- Roast at High Temperature: Preheat the oven to 450°F (232°C) with the rack positioned at the lowest level. Roast the turkey for 30 minutes to start crisping the skin and sealing in juices.
- Continue Roasting at Lower Temperature: Reduce oven temperature to 350°F (177°C). Continue roasting the turkey for approximately 2 more hours, basting the bird every 30-45 minutes with pan drippings and rotating the pan to promote even cooking.
- Check for Doneness: After about 2.5 hours, insert a meat thermometer into the thickest part of the thigh. The turkey is done at 175°F (79°C). If it’s not yet done, continue roasting and checking periodically until it reaches the proper temperature. Total cooking time may range from 3 to 4.5 hours depending on the bird’s weight.
- Crisp the Skin if Needed: If the turkey has reached the correct internal temperature but the skin isn’t golden and crispy, increase the oven to 450°F and roast for an additional 15 minutes to finish crisping the skin.
- Rest the Turkey: Once cooked perfectly and golden brown, remove the turkey from the oven. Tent it loosely with foil and let it rest while you prepare gravy and other dishes. Resting allows juices to redistribute, keeping the meat moist.
Notes
- This recipe creates an exceptionally flavorful turkey that remains juicy and tender due to the herb compound butter and careful roasting method.
- The flavorful pan drippings are fantastic for making homemade gravy.
- Using a metal rack inside the roasting pan elevates the turkey to prevent soggy skin and promote even roasting.
- Allowing the turkey to come to room temperature before roasting helps it cook more evenly.
- Adjust seasoning amounts based on personal preference and salt tolerance.
Nutrition
- Serving Size: 1 serving
- Calories: 799 kcal
- Sugar: 0.4 g
- Sodium: 878 mg
- Fat: 41 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.3 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 100 g
- Cholesterol: 380 mg
