Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Seasoning with a citrus-salt rub and stuffing the cavity with lemons and oranges imparts fresh flavor and citrus fragrance and keeps the turkey extra juicy.

Recipe by Southern Living November 2013

Gallery

Credit: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

total:
5 hrs
hands-on:
45 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove giblets and neck from turkey, and rinse turkey with cold water. Drain cavity well; pat dry. Rub 4 Tbsp. Citrus-Salt Rub into cavity. Rub skin with remaining rub. Cover and chill 18 to 24 hours.

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  • Preheat oven to 350°. Rinse turkey; drain cavity well, and pat dry. Toss together lemons, next 6 ingredients, 1/4 cup olive oil, 3 Tbsp. lemon juice, and 1 tsp. salt in a large bowl; spoon mixture into cavity of turkey.

  • Tie ends of legs together with kitchen string; tuck wingtips under. Place turkey, breast side up, on a lightly greased roasting rack in a large roasting pan.

  • Whisk together orange juice and remaining 3 Tbsp. lemon juice and 1/2 tsp. salt in a bowl; gradually whisk in remaining 1/4 cup oil until blended. Brush half of orange juice mixture over turkey.

  • Bake at 350° on lowest oven rack 1 hour. Brush remaining orange juice mixture over turkey, and bake 45 more minutes. Pour 1 cup broth into pan; bake 45 minutes. Pour remaining 1 cup broth into pan; bake 45 more minutes or until a meat thermometer inserted into thickest portion of thigh registers 165°. Remove from oven, reserving pan juices. Cover loosely with foil; let stand 30 minutes. Transfer to a platter; serve with pan juices and Lemon Aïoli.

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