Herb-Roasted Turkey with Citrus

Herb-Roasted Turkey with Citrus


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Add some citrus to your herb roasted turkey this holiday season. The citrus compliments the herbs very well.

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Serving Size / Yield

8 servings


  • 1 (15 lb.) turkey, thawed
  • 3 large lemons
  • 2 large limes
  • 1 tsp. salt
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper, coarsely ground
  • 1/4 C. dry white wine
  • 1/4 C. packed brown sugar
  • 2 Tbs. salad oil

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Pan Gravy

1 bunch each fresh sage, marjoram and thyme, dividedRemove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels. Peel lemons and limes.  Squeeze enough juice from the lemons and limes to equal 2 tablespoons each.  Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle 1/2 tsp.. salt in the cavity.In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2-inches deep) roasting pan. Rub turkey with salt, pepper and salad oil. Insert oven-safe food thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone. Roast the turkey in a preheated 325-degree oven about 3-3/4 hours. During the last hour of roasting time, baste with the pan drippings. During the last 30 minutes, baste with the citrus glaze and loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 degrees in the thigh.Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

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