Citrus Herb Turkey

Citrus Herb Turkey

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Dry brining is easier and less messy than wet brining and guarantees moist, flavorful turkey. Rubbing the turkey with salt ahead of time (dry brining) guarantees a succulent, delicious bird. Leaving the cavity empty also cut the roasting time a bit.

  • 1 Turkey (16 to 18 Pounds)
  • 3 Tablespoons Kosher Salt
  • 1 Tablespoon Freshly Ground Pepper
  • Butcher’s Twine
  • 1/3 Cup Butter (Melted)
  • 1 Tablespoon Finely Chopped Fresh Rosemary
  • 1 Tablespoon Finely Chopped Fresh Thyme
  • 1 Tablespoon Finely Chopped Fresh Parsley
  • 1 Lemon
  • 1 Orange
  • 2 Cups Water
  1. Remove any giblets and neck from turkey cavity. Pat turkey dry with paper towels and arrange on rack in a roasting pan. Season inside with some salt. Gently separate skin from turkey breast and rub some salt underneath skin. Rub remaining salt all over outside of breasts, legs, and wings. Cover turkey with plastic wrap and refrigerate 1 to 3 days.
  2. Preheat oven to 425 degrees.
  3. Remove plastic wrap and pat turkey dry all over. Tie legs together with butcher twine and tuck wing tips back.
  4. In medium-size bowl combine melted butter, rosemary, thyme, pepper, and parsley. Grate zest from lemon and orange into bowl. Stir to combine. Brush butter mixture all over turkey. Add water to bottom of roasting pan.
  5. Place turkey in oven. After 1 hour reduce oven temperature to 325 degrees. Roast another 105 to 150 minutes until thermometer inserted into thigh reads 165 degrees. Loosely cover breast with foil after 1 hour and adding more water if pan seems dry.
  6. Remove turkey from oven and carefully transfer to cutting board. Let stand at least 15 minutes. Remove twine before carving.
  7. Serves 12
  8. Prep Time: 20 Minutes Cook Time: 180 Minutes Total Time: 200 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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