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Best Herb-Roasted Whole Turkey with Citrus Butter – Easy Thanksgiving Recipe

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This herb-roasted turkey with citrus butter is a memory-infused recipe that brings together browned butter, roasted garlic, and caramelized citrus for a flavor that’s sweet, savory, and slightly tangy. The citrus butter gets rubbed under the skin, ensuring juicy, tender meat every time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • Zest of 2 large oranges (about 2 tablespoons)
  • Zest of 1 large lemon (about 1 tablespoon)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 whole turkey (12–14 pounds), thawed if frozen
  • 1 orange, quartered
  • 1 lemon, quartered
  • 1 onion, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tablespoons olive oil
  • Salt and pepper, for seasoning the outside
  • 2 cups low-sodium chicken or turkey broth

Instructions

  1. Make the Citrus Herb Butter: In a medium mixing bowl, combine the softened butter, orange zest, lemon zest, minced garlic, chopped rosemary, thyme, sage, salt, and pepper. Mash everything together with a fork until evenly mixed. Set aside.
  2. Prep the Turkey: Take the turkey out of the refrigerator about 45 minutes before starting. Pat it completely dry with paper towels—inside and out. Remove the neck and giblets from the cavity. Place the turkey breast-side up on the rack in your roasting pan.
  3. Apply the Butter: Using your fingers, gently loosen the skin from the breast meat. Slide about two-thirds of the citrus herb butter under the skin, spreading it evenly over both breasts and down the thighs. Rub the remaining butter all over the outside of the turkey. Season the outside generously with salt and pepper.
  4. Stuff the Cavity: Stuff the cavity with the quartered orange, lemon, onion, and the remaining herb sprigs. Tie the legs together with kitchen twine. Tuck the wing tips under the body.
  5. Roast: Preheat your oven to 425°F (220°C). Pour the 2 cups of broth into the bottom of the roasting pan. Place the turkey in the oven and roast at 425°F for 30 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C). Continue roasting for about 2 to 2½ hours for a 12–14 pound bird.
  6. Baste (Optional but Recommended): About every 45 minutes, open the oven and baste the turkey with the pan juices. If the skin is browning too quickly, tent the turkey loosely with aluminum foil.
  7. Check for Doneness: Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. You’re looking for 165°F (74°C). Also check the breast—it should be at least 160°F (71°C).
  8. Rest and Carve: Once done, transfer the turkey to a cutting board. Let it rest for at least 20–30 minutes, loosely tented with foil. While it rests, make your gravy from the pan drippings.

Notes

For extra crispy skin, after applying the butter, let the turkey sit in the fridge uncovered overnight. Always let the turkey rest for at least 20-30 minutes before carving to redistribute juices. The citrus butter can be made up to three days in advance.

Nutrition

Keywords: herb roasted turkey, citrus butter turkey, Thanksgiving turkey, whole turkey recipe, easy turkey recipe

Find it online: https://prismtaste.com/best-herb-roasted-whole-turkey-with-citrus-butter-easy-thanksgiving-recipe/