Oxmoor House
Hands-on Time
23 Mins
Total Time
4 Hours 19 Mins
8 to 10 servings

Using a compound butter under the skin and stuffing the turkey with citrus and fresh herbs ensures a flavorful, juicy bird.

How to Make It

Step 1

Prepare Citrus Compound Butter: Stir together all ingredients in a medium bowl until blended.

Step 2

Prepare Turkey: Preheat oven to 325°. Remove giblets and neck, and rinse turkey with cold water. Drain cavity well; pat dry. Loosen and lift skin from turkey with fingers, without totally detatching skin; spread compound butter underneath. Carefully replace skin. Sprinkle cavity with 1 Tbsp. salt. Squeese citrus halves into cavity; place squeezed fruit, celery leaves, and next 2 ingredients in cavity. Tie ends of legs together with string; tuck wingtips under. Place turkey on a roasting rack in an aluminum foil-lined roasting pan, breast side up. Pour broth in bottom of roasting pan.

Step 3

Prepare Glaze: Place 1/2 cup unsalted butter, marmalade, and honey in a small saucepan. Cook over medium-low heat until butter melts. Remove from heat; sitr in salt and next 4 ingredients. Brush half of glaze over turkey. Loosely cover turkey with foil.

Step 4

Bake at 325° on lowest oven rack for 1 hour and 30 minutes. Uncover and brush with glaze. Bake 1 hour and 25 more minutes or until a meat thermometer inserted into thickest portion of thigh registers 165°, basting with remaining glaze every 30 minutes. Shield with aluminum foil to prevent excessive browning, if necessary. Remove turkey from oven. Let stand, covered with foil, 30 minutes.

Step 5

Place turkey on a serving platter, reserving drippings in pan. Pour about 1 cup pan drippings into 1-cup glass measuring cup. Let stand 10 minutes, and skim fat from drippings, reserving 1 Tbsp. fat. Heat reserved 1 Tbsp. fat in a small saucepan over medium heat; whisk in flour. Cook 1 minute. Gradually add 1 cup reserved drippings, whisking constantly. Cook 5 minutes or until thickened. Add salt and pepper to taste. Garnish turkey, if desired, and serve with gravy.

2012 Christmas with Southern Living

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