Citrus Herb-Roasted Turkey For Thanksgiving
This is an easy citrus herb-roasted turkey for Thanksgiving. It is the Best Thanksgiving turkey recipe. It is juicy, golden, and insanely flavorful; you don’t need to brine it.
How to Make Citrus Her-Roasted Turkey
Thanksgiving is a time for loved ones to come together and share a meal filled with warmth and tradition. In Poland, we didn’t cook the turkey this way, so cooking turkey was intimidating. I get it from my own experience! I remember cooking my first turkey for a Thanksgiving party I was hired for. I wasn’t sure if it would come out and I did not want to screw it up, but I did it anyway, and it was so good!. Since then, I have always made my recipe for Thanksgiving. This citrus herb-roasted turkey is a stunning centerpiece, offering a bright twist on the classic roast. With refreshing citrus notes and fragrant herbs, this turkey guarantees tender, juicy meat and perfectly crisp skin—an unforgettable addition to your Thanksgiving celebration.
Cooking a turkey is actually pretty easy. It is like cooking a big chicken it just takes longer to cook. Everything else is similar on the preparation front. No need for fancy gadgets, fryers, or smokers. The most important is to remember when you want to serve the turkey and put it in the oven on time. Easy, peasy!
Why Choose Citrus and Herbs?
I love citrus-infused meat and gravy; that is why I make this kind of turkey. The combination of fresh citrus and herbs infuses the turkey with incredible flavor. Zest from lemons and oranges complements herbs like thyme and rosemary, creating a festive and delicious dish. Using herb butter adds moisture and enhances the turkey’s golden finish. This easy citrus herb-roasted turkey will surely impress your guests!
Citrus Herb- Roasted Turkey Ingredients
Of course, you will need the turkey, herbs, butter, aromatics, and a little seasoning.
Turkey: The star of the show, a whole bird that serves as the canvas for these vibrant flavors. Whether fresh or thawed, its rich meat absorbs the citrusy-herb blend.
Butter: Creamy and indulgent, this forms the base for the herb butter rub, ensuring the turkey stays moist while developing a beautifully golden and crispy skin.
Rosemary, Sage, and Thyme: These fragrant fresh herbs add a woodsy, earthy aroma that pairs perfectly with the bright citrus notes. They are tucked inside the cavity and blended into the butter for an herbaceous punch.
Onion: Sweet and savory, it’s used to stuff the cavity and flavor the drippings, adding depth to the overall profile.
Lime, Lemon, and Orange: The trio of citrus brings a zesty brightness to the dish. Their zest and juice infuse the turkey with tangy, refreshing notes, while the peels flavor the cavity and the basting liquid.
Garlic: When roasted, garlic is aromatic and slightly nutty, deepening the flavor of the meat and the pan drippings.
Salt and Pepper: Simple yet essential, these seasonings highlight the natural flavors of the turkey and its accompanying ingredients.
Turkey Broth: Used for basting, it keeps the turkey moist throughout the cooking process while contributing a rich, savory base to the drippings for gravy.
I also add vegetables and citrus under my turkey (such as clery, omion, carrots) while it’s roasting. This isn’t required, but it helps with flavorful gravy.
What Size Turkey Should You Buy?
To ensure everyone is satisfied (and you have some leftovers to enjoy later), a good guideline is to plan for about 1 pound of turkey per person. If you love leftovers, aim for 1½ pounds per person. It’s always better to have extra turkey than to run out, so here’s what I recommend based on your guest count:
- Fewer than 8 people: A 10 to 12-pound turkey works well. While it might leave you with leftovers, anything smaller means you’re paying for more bones than meat. Plus, turkey freezes beautifully for future meals.
- 8 people: Opt for a 10 to 12-pound turkey.
- 12 people: A 14 to 18-pound turkey should be perfect.
- 16 people: Choose an 18 to 24-pound turkey to ensure there’s plenty to go around.
- More than 16 people: Instead of buying one extra-large turkey, go for two smaller ones. They’re easier to cook and manage, and this ensures everyone gets enough.
Planning ahead with these guidelines will help you serve a perfectly sized turkey for your gathering, leaving everyone happy and well-fed.
Essential Tips for Preparing Your Thanksgiving Citrus Herb-Roasted Turkey.
Thawing the Turkey
One of the most common mistakes is buying a frozen turkey the day before Thanksgiving—don’t do it! Thawing a turkey takes time, and you’ll need to plan ahead. It takes roughly 24 hours for every 5 pounds of turkey to defrost in the refrigerator. To avoid stress, buy your turkey at least a week before Thanksgiving, and move it to the fridge 3 to 4 days before the holiday to ensure it’s fully thawed.
No Need to Wash the Turkey
Washing your turkey is unnecessary and can create a messy, contaminated kitchen. Just like with chicken, any bacteria present on the turkey will be destroyed during cooking. Skip the sink rinse and focus on proper cooking temperatures instead.
Avoid Stuffing the Turkey
For the best results, cook your stuffing in a separate dish such a s caserolle dish. Overstuffing the cavity can slow down cooking and lead to uneven results. Instead, fill the cavity with aromatics like fresh herbs, onions, citrus, or garlic to enhance the turkey’s flavor and keep it moist.
Must-Have Equipment for Roasting Your Turkey
- Roasting Tray: Any sturdy option and right size will work well.
- Thermometer: Accurate temperature readings are key for a perfectly cooked turkey. You can use a probe thermometer (left in the bird), an instant-read thermometer, or a classic meat thermometer—each works just fine.
- Sharp Knife: A reliable carving knife is essential for clean, precise cuts. A carving fork is also helpful for steadying the turkey while slicing.
How to Prepare and Cook a Citrus Herb-Roasted Turkey
Thaw and Prep the Turkey
Once your turkey is fully thawed, allow it to rest at room temperature for about an hour. This helps ensure even cooking. Check both the main cavity and the neck cavity to remove the bag of giblets and the neck. You can set these aside for making gravy or discard them if you prefer.
Dry and Stuff the Turkey
Use paper towels to pat the turkey dry thoroughly, as this step is crucial for achieving crispy, golden skin. Generously season the interior with salt and pepper. Stuff the cavity with quartered orange, lime, onion or shallot, lemon, and sprigs of fresh herbs like thyme, sage, and rosemary. Be mindful of sage, as its strong flavor can overpower the other herbs. Tighten the legs with a string.
Prepare Herb Butter
In a small bowl, mix softened butter with minced garlic, salt, pepper, rosemary, sge and thyme. This flavorful herb butter will keep the turkey moist and infuse it with delicious aromas.
Apply the Herb Butter
Carefully loosen the skin on top of the turkey breasts by sliding your fingers underneath. Spread about one-third of the herb butter under the skin for maximum flavor. Use the remaining butter to coat the outside of the turkey generously.
Skip Trussing the Legs
Although tying the turkey legs together might look traditional, it restricts airflow and can lead to uneven cooking. Leave the legs untied to ensure the meat cooks evenly.
Cook the Turkey
Place your turkey on a roasting rack set inside a roasting pan or atop a bed of vegetables—or both, for added flavor. Once it’s prepped, the final step is simple: roast the turkey until it’s perfectly golden and juicy!
Tips for Roasting Success
For having a delicious citrus herb-roasted turkey, it is best to let the turkey come to room temperature before roasting to ensure even cooking. Place it in a large roasting pan breast side up, and slide herb butter under the skin to baste the meat as it cooks. Brush melted butter over the top for an extra golden finish.
Stuff the turkey cavity with citrus peels and fresh herbs to enhance the aroma. Add a mixture of broth and wine to the pan to create flavorful drippings for gravy. During cooking, baste the tureky with tureky broth or bone broth use a meat thermometer to check the internal temperature in the thickest part of the thigh and breast.
How Long to Cook a Turkey
Here’s some great news: since we roasted the tureky without stuffing, it will cook about 30 minutes faster! As a general rule, plan for about 15 minutes of roasting time per pound of turkey. However, the most reliable way to ensure your turkey is perfectly cooked is to use a thermometer to check the internal temperature. Aim for 158°F to 160°F, measuring at the thickest part of the thigh or breast. Here’s a general guideline:
- 10 to 14-pound turkey: 2 ½ to 3 ½ hours
- 14 to 18-pound turkey: 3 ½ to 4 ½ hours
- 18 to 22-pound turkey: 4 ½ to 5 ½ hours
Tips for Monitoring Your Turkey
When your turkey is about 75% through the estimated cooking time, begin checking its temperature every 10 minutes. Remember, ovens can vary, so it’s a good idea to keep an eye on it. If the skin is browning too quickly, simply cover the bird loosely with parchment paper to prevent over-browning.
Let the Turkey Rest
After removing the turkey from the oven, it’s essential to let it rest for at least 30 minutes. This allows the juices to redistribute, resulting in a moist and flavorful turkey. Skipping this step might leave your cutting board drenched instead of your turkey being juicy!
Carve and Serve Your Turkey
The final step is to marvel at your perfectly roasted bird, carve it, and serve it with your favorite sides and turkey gravy. For ideas on carving techniques, check out my turkey carving guide. Pair your turkey with classic Thanksgiving sides for a complete feast.
If turkey isn’t your main dish of choice, consider serving prime rib or honey-baked ham instead. And don’t forget about the leftovers! Turn them into dishes like turkey cobb salad or a hearty turkey casserole for easy meals after the holiday.
FAQ
Why isn’t the butter sticking to the turkey?
If the butter isn’t adhering, it’s likely because the turkey is condensating or the butter is too cold. Ensure your turkey has rested at room temperature for about an hour, and pat it dry thoroughly with paper towels to remove any moisture. If needed, soften the butter by microwaving it for 5 to 10 seconds to make it easier to spread.
What if my turkey is cooking faster than expected and is already at 165°F?
If the thickest part of the breast and thigh have reached 165°F, your turkey is fully cooked. If the skin isn’t golden enough, you can briefly use the broiler for a few minutes to achieve a nice, even color.
What should I do if the skin is burning, but the turkey isn’t done inside?
Reduce the oven temperature and loosely cover the turkey with parchment paper to prevent further browning. For future reference, an oven thermometer can help ensure your oven is maintaining an accurate temperature.
Why is the top of the breast skin turning golden faster than the rest?
Your turkey might be positioned too close to the oven’s heating element. Try lowering the oven rack if possible. You can also cover the over-browning section of the turkey with a small piece of aluminum foil to protect it.
What if there’s a little pink near the joints?
A slight pink hue near the joints is normal, especially with younger turkeys. According to the USDA, the turkey’s internal temperature is the most reliable indicator of doneness. As long as it has reached 165°F, it’s safe to eat.
This is an easy citrus herb-roasted turkey for Thanksgiving is the best Thanksgiving turkey recipe. Happy cooking!
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What To Serve With?
Celeriac Puree (Celery Root Puree- Puree Z Selera)
Polish Sauerkraut Salad Recipe (Sorowka z Kiszonej Kapusty)
Kale And Brussels Sprouts Salad With Honey Mustard Vinaigrette
Easy Roasted Beet and Fennel Salad
Fall Harvest Salad With Figs and Candied Pecans
Fall Roasted Vegetables (with Italian Salsa Verde)
MORE HOLIDAY RECIPES:
Citrus Herb-Roasted Turkey
Ingredients
- 14 lbs Turkey
- 3 Oranges
- 2 Lemons
- 1 Lime
- 1 Onion or 2 shallots
- 3 springs Rosemary
- 3 springs Thyme
- 3 springs Sage
Herb Butter
- 8 oz Butter grass-fed, unsalted
- 2 tbsp Rosemary chopped
- 2 tbsp Thyme chopped
- 1 tbsp Sage chopped
- 1 tsp Salt
- 1/2 tsp Black pepper
Veggies for the roasting pan
- 4 stalks Selery
- 1 Onion or 2 shallots
- 2 Oranges Quattered
- 2 Lemons
- 3 springs Rosemary
- 3 springs Thyme
- 2 springs sage
- 2 cup Turkey broths for basting
Instructions
- Thaw and Prep the TurkeyOnce your turkey is fully thawed, allow it to rest at room temperature for about an hour. This helps ensure even cooking. Check both the main cavity and the neck cavity to remove the bag of giblets and the neck. You can set these aside for making gravy or discard them if you prefer.Dry and Stuff the TurkeyUse paper towels to pat the turkey dry thoroughly, as this step is crucial for achieving crispy, golden skin. Generously season the interior with salt and pepper. Stuff the cavity with quartered orange, lime, onion or shallot, lemon, and sprigs of fresh herbs like thyme, sage, and rosemary. Be mindful of sage, as its strong flavor can overpower the other herbs. Tighten the legs with a string.Prepare Herb ButterIn a small bowl, mix softened butter with minced garlic, salt, pepper, rosemary, sage, and thyme. This flavorful herb butter will keep the turkey moist and infuse it with delicious aromas.Apply the Herb ButterCarefully loosen the skin on top of the turkey breasts by sliding your fingers underneath. Spread about one-third of the herb butter under the skin for maximum flavor. Use the remaining butter to coat the outside of the turkey generously.Skip Trussing the LegsAlthough tying the turkey legs together might look traditional, it restricts airflow and can lead to uneven cooking. Leave the legs untied to ensure the meat cooks evenly.Cook the TurkeyPlace your turkey on a roasting rack set inside a roasting pan or atop a bed of vegetables—or both, for added flavor. Baste with turkey broth every 20 minutes or so. Once it's prepped, the final step is simple: roast the turkey until it’s perfectly golden and juicy!
