Best Citrus Turkey
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- 1 whole turkey (14 to 23 lbs)
- 8 sprig(s) fresh rosemary
- 4 clove(s) garlic
- 1 medium onion, cut in to 1" chunks
- 2 oranges, cut in quarters
- 1/3 cup(s) olive oil or melted butter
- 3 tablespoon(s) chopped fresh rosemary leaves
- 1 tablespoon(s) grated orange peel
- 1 teaspoon(s) ground pepper
- 1 teaspoon(s) salt
- 1. Remove giblets and neck (they're often packed in neck or body cavity) and save for East Texas Giblet Gravy. Now brine with the Best Citrus Brine. After brining 24 hours, remove turkey from container, pat dry inside and out.
- 2. Fill body cavity loosely with rosemary sprigs, garlic, onion, and oranges; if they don't all fit, tuck remaining into neck cavity. Fold skin flap under to hold in place. In a small bowl, mix olive oil (melted butter), chopped rosemary, orange peel, pepper, and salt. Rub mixture all over turkey.
- 3. Place turkey, breast up, in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast.
- 4. Roast in a 350° oven for 30 minutes then turn temperature down to 325° until thermometer registers 160° or until thigh joints wiggle easily.
- 5. Remove herbs and vegetables from cavities and discard. Transfer turkey to a platter. Let stand in a warm place, uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink (common in an oven-roasted bird), cut drumsticks from thighs, place thighs in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15 minutes, or put on a microwave-safe plate and cook in a microwave oven at full power (100%) for 1 to 3 minutes. Serve turkey immediately or cover with plastic wrap until serving time.
This recipe is a personal recipe added by PioneerChef and has not been tested or endorsed by MyRecipes.
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