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Butter-and-Herb Roast Turkey
Fresh rosemary and thyme with orange and lemon give this roasted turkey a delicious citrus-herb flavor.
👥 12 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 30 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
Preheat oven to 450°F. Fit a large roasting pan with a wire rack and set aside. Rinse turkey under cold water and pat dry with paper towels. Season turkey cavity with salt and pepper; stuff with herb sprigs, bay leaf, and half of oranges, onions, and lemons. Truss bird and place, breast side up, in pan.
turkey, giblets and neck removed1 (12-pound)medium oranges, cut into wedges2medium onions, quartered2lemons, quartered2
2
Sprinkle remaining fruit and vegetables in pan. Mix butter, 1 teaspoon salt, 1/2 teaspoon pepper, and chopped herbs to a smooth paste and spread over turkey. Place turkey on lowest rack of oven and roast for ⏱️ 20 minutes. Reduce heat to 325°F and, after 30 more minutes, baste bird with pan drippings. Continue to roast, basting every ⏱️ 25 minutes, until a thermometer inserted into thickest part of thigh reaches 175°F, about 2 1/⏱️ 2 hours total.
turkey, giblets and neck removed1 (12-pound)
3
Remove turkey from oven; remove filling from cavity and discard. Let bird rest for 15 to ⏱️ 20 minutes before carving.
turkey, giblets and neck removed1 (12-pound)
Nutrition Facts
calories
761 calories
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