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Thanksgiving Roast Turkey with Herbs & Citrus

Thanksgiving Roast Turkey with Herbs & Citrus

The Crispy Chef
This golden, juicy Thanksgiving Roast Turkey is infused with fresh herbs, garlic, and citrus. Butter under the skin creates crisp perfection, while the aroma of oranges, lemons, and herbs makes this the showstopper your holiday table deserves.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 12 servings
Calories 480 kcal

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Kitchen twine
  • Mixing bowl
  • Basting brush
  • Aluminum foil
  • Carving knife

Ingredients
  

  • 1 whole turkey (12–14 pounds), thawed
  • 1 cup unsalted butter, softened (2 sticks)
  • 5 cloves garlic, minced
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped sage
  • 2 tablespoons chopped parsley
  • 1 orange, zested and quartered
  • 1 lemon, zested and quartered
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 onion, quartered
  • 2 tablespoons olive oil
  • fresh thyme, rosemary, and sage sprigs (for garnish)

Instructions
 

  • If frozen, thaw the turkey in the fridge (24 hours per 4 lbs). Remove giblets and pat turkey dry thoroughly. Let sit at room temp for 30 minutes before roasting.
  • In a bowl, mix softened butter with garlic, chopped herbs, orange and lemon zest, salt, and pepper until combined into a smooth herb butter.
  • Loosen skin over turkey breast and thighs. Spread half of the butter under the skin, and rub the rest over the entire surface of the bird.
  • Stuff cavity with quartered orange, lemon, onion, and herb sprigs. Tie legs and tuck wings for even roasting.
  • Preheat oven to 425°F (220°C). Place turkey on a rack in a roasting pan. Brush skin with olive oil. Roast 30 mins, then reduce to 350°F (175°C) and roast 2½–3 hours, basting every 45 mins. Cook until thigh temp hits 165°F (74°C).
  • Remove turkey and tent loosely with foil. Rest 30 minutes before carving so juices redistribute and meat stays moist.
  • Skim fat from pan drippings. Whisk in 1 tbsp flour and 1 cup broth. Simmer over medium heat until thickened. Season with salt, pepper, and optional splash of lemon juice or wine.

Notes

Prep the herb butter a day ahead for deeper flavor. Dry the skin overnight in the fridge for crispness. Resting after roasting is key to juicy meat. Use leftovers in sandwiches, soups, or casseroles.

Nutrition

Calories: 480kcalCarbohydrates: 2gProtein: 58gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 230mgSodium: 480mgPotassium: 540mgVitamin A: 620IUVitamin C: 7mgCalcium: 36mgIron: 2mg
Keyword herb butter turkey, holiday main dish, roast turkey recipe, thanksgiving turkey
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