Turkey with Citrus Herb Butter

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  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh sage
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 1/2 tablespoons ground black pepper
  • 2 tablespoons salt
  • 1 (16-18 pound) turkey
  • 2-3 cups turkey or chicken broth


Combine butter, herbs, zest, salt and pepper in a bowl and mix together. (Make up to 2 days ahead and refrigerate; return to room temperature before using.)
Place turkey on a cutting board and pat dry with paper towels.
Gently loosen skin by sliding hands between skin and meat (if you have trouble fitting your hands under skin, insert a chopstick and move it from side to side).
Rub herb butter under skin. Fill turkey cavity with aromatics (onion, carrot, celery, garlic, herbs).
Tie legs together with twine. Season outside of turkey with salt and pepper.
Preheat oven to 450°F.
Place turkey in a on a rack in a roasting pan. Roast for 30 minutes.
Reduce oven temperature to 350°F. Cover loosely with foil. Baste with pan juices every 30-45 minutes, adding broth as necessary to keep drippings from burning.
When internal temperature reaches about 150°F, remove foil. Continue roasting until internal temperature in thickest part of thigh reaches 165°F.
Transfer to a platter, tent with foil and let rest for 30 minutes before carving. Reserve pan juices for gravy.

Recipe from Central Market Mill Creek - Culinary Resource Center
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