Description
This Citrus and Herb Roasted Turkey is a flavorful and juicy centerpiece perfect for Thanksgiving or any festive occasion. The turkey is generously coated with a fragrant lemon-herb compound butter, then roasted to golden perfection, ensuring tender meat with crispy skin. Fresh lemon zest and a blend of parsley, thyme, and sage create an irresistible aroma and taste that enhances the natural flavors of the bird.
Ingredients
Scale
Main Ingredients
- 1 18 pound turkey (thawed if frozen)
- 8 tablespoons unsalted butter
- Grated zest of 1 lemon
- 3 teaspoons coarse salt (plus more for seasoning)
- 2 teaspoons freshly ground pepper (plus more for seasoning)
- 2 lemons (each cut into halves)
Herbs
- 2 handfuls of fresh flat-leaf parsley
- 2 handfuls of fresh thyme leaves
- 2 handfuls of fresh sage leaves
Instructions
- Thaw and Prepare Turkey: If using a frozen turkey, remove it from the freezer several days before cooking to allow it to thaw completely. Once thawed, rinse the turkey under cool water and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it reaches room temperature.
- Make Compound Butter: In a food processor, combine unsalted butter, lemon zest, one handful each of parsley, thyme, and sage leaves. Pulse for 1-2 minutes until fully blended. Add 1 teaspoon salt and 1/2 teaspoon freshly ground pepper and pulse briefly to incorporate. Remove and set aside.
- Truss the Turkey: Securely truss the turkey according to a step-by-step guide to ensure even cooking and maintain shape during roasting.
- Prepare Roasting Pan: Place the turkey breast side up on a metal rack inside a large roasting pan. This lifts the turkey allowing juices to collect beneath without making the skin soggy.
- Apply Compound Butter and Season: Use your hands to evenly smear the lemon herb compound butter all over the turkey skin. Liberally season the entire bird with additional salt and pepper, patting it down to adhere.
- Stuff the Turkey: Fill the interior cavity of the bird with the remaining handfuls of parsley, thyme, sage, and the halved lemons, ensuring they are well tucked inside to infuse flavor while roasting.
- Preheat Oven: Preheat the oven to 450°F (232°C) and position the oven rack on the lowest level.
- Initial High-Heat Roast: Place the turkey in the oven and roast at 450°F for 30 minutes to brown and crisp the skin.
- Lower Heat and Continue Roasting: Reduce oven temperature to 350°F (177°C) and keep roasting the turkey for approximately 2 more hours. Baste the turkey with pan drippings and rotate the roasting pan every 30-45 minutes for even cooking and color.
- Check Internal Temperature: After a total of about 2.5 hours of roasting, check the thickest part of the turkey breast with a meat thermometer. The internal temperature should read 175°F (79°C). If not done, continue roasting until this temperature is reached. The total cooking time can vary between 3 to 4.5 hours depending on bird size.
- Crisp the Skin if Needed: If the turkey is cooked through but not golden brown enough, increase oven heat back to 450°F and roast for an additional 15 minutes to crisp the skin.
- Rest and Serve: Once golden and fully cooked, remove the turkey from the oven. Tent loosely with foil and let it rest while preparing gravy and serving. This resting time allows juices to redistribute and results in moist, flavorful slices.
Notes
- This recipe ensures a moist, flavorful turkey with golden, crisp skin every time.
- The herb and citrus compound butter adds a bright and aromatic flavor that complements the turkey beautifully.
- The pan drippings collected during roasting are perfect for making rich, delicious gravy.
- Using a metal rack in the roasting pan helps keep the bottom of the turkey from becoming soggy.
- Make sure to monitor the internal temperature carefully to avoid under or overcooking.
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
