Citrus and Herb Roasted Turkey
Citrus and Herb Roasted Turkey
INGREDIENTS
Oranges, quartered 2 oranges
White onion, quartered 1 onion
Lemons, quartered 2 lemons
Rosemary, divided 8 sprigs
Oregano, divided 8 sprigs
Sage, divided 8 sprigs
Unsalted butter at room temperature, divided 8 tablespoons
Olive oil 1 tablespoon
Sea salt 1 ½ teaspoons
Black pepper, freshly ground 1 ½ teaspoons
Chicken broth, divided 8 cups
All-purpose flour 1/3 cup
LET'S GET COOKING!
Heat an oven to 400 degrees F.
Insert orange, onion, lemon and three sprigs each of rosemary, sage and oregano into the cavity of the turkey.
Combine 2 tablespoons of butter, olive oil, salt, and pepper. Spread half of the mixture under turkey's skin and the remainder over the breast.
Place the turkey in a roasting pan and place into the oven for 20 minutes with foil loosely covering the bird.
Add 4 cups of broth and remaining herbs and then roast for 40 minutes.
Reduce the oven to 350 degrees F and remove the foil.
Add 1 cup of broth and return to oven for 2 1/2 to 3 hours until thermometer reads 175 degrees.
Remove the turkey from the pan and rest for half the time you have cooked it for.
Strain the pan drippings into a 4-cup glass measuring cup.
Discard the solids and skim the fat.
Add the remaining broth and butter to the roasting pan over the stovetop.
Add the flour while whisking for 1 minute.
Whisk in the broth mixture and bring to a boil.
Reduce the heat and simmer for 5 minutes until gravy thickens. Serve with carved turkey.
Serve the turkey with the gravy and additional citrus fruit and herbs.