Herb-Roasted Turkey with Citrus Glaze Recipe

This Herb-Roasted Turkey with Citrus Glaze is best for your thanksgiving.


Herb-Roasted Turkey with Citrus Glaze

Prep Time: 20 Minutes

Cooking Time: 4 Hours

Extra Time: 10 Minutes

Total Time: 4 Hours & 30 Minutes

Servings: 20+

User Rating: 4.9


Ingredients for Herb-Roasted Turkey with Citrus Glaze:


  • 1 15-Pound WHOLE TURKEY fresh or frozen
  • 3 Large lemons
  • 2 Large limes
  • 1-1/2 Teaspoon salt, divided
  • 1/2 Teaspoon black pepper coarsely ground
  • 1/4 Cup dry white wine
  • 1/4 Cup packed brown sugar
  • Pan Gravy
  • 1 Bunch, each fresh sage, marjoram, and thyme


Instructions for Herb-Roasted Turkey with Citrus Glaze:


Step 1: Preheat the oven to 325.


Step 2: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.


Step 3: Peel skin from lemons and limes to make rose garnishes. Reserve in the refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place them in the turkey cavity. Sprinkle salt in the cavity.


Step 4: In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.


Step 5: Gently loosen the skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon of each fresh sage and marjoram under the skin. Replace the skin.


Step 6: Fold neck skin and fasten to the back with 1 or 2 skewers.


Step 7: Fold the wings under the back of the turkey. Return legs to tucked position.


Step 8: Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.


Step 9: Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert an oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.


Step 10: Roast the turkey in a preheated 325-degree F. oven for about 3-3/4 hours.

During the last hour of roasting time, baste with the pan drippings.  


Step 11: During the last 30 minutes, baste with the citrus glaze.


Step 12: Loosely cover with lightweight foil to prevent excessive browning.


Step 13: Continue to roast until the thermometer registers 180 degrees F. in the thigh or 170 degrees F. in the breast.


Step 14: Remove the turkey from the oven and allow it to rest for 15-20 minutes before carving.


Step 15: Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.


Step 16: Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, the skin inside out, and secure with toothpicks.


Step 17: Reserve in a bowl filled with ice water until time for service.

Read More:


Tips from the cook:

Two days from now comes Thanksgiving. So, it looks like the majority of us are planning on indulging in a holiday feast that will likely have a negative effect on our waistlines. Indulge in the meal without guilt by following these guidelines.


Nutrition Facts:

Calories: 585

Fat: 23g

Sodium: 356g

Protein: 178g

Cholesterol: 229g


**This article contains affiliate link.

Post a Comment (0)
Previous Post Next Post