Herb-Roasted Turkey with Citrus Gravy
10-12
30 minutes
3-4 hours
American
Main Dish
Elevate your Thanksgiving dinner with this succulent Herb-Roasted Turkey, a centerpiece that embodies the warmth and flavors of the season. Infused with a savory blend of fresh herbs like rosemary, thyme, and sage, and topped with a rich herb butter, this turkey is roasted to golden perfection, ensuring each bite is juicy and full of flavor.
The addition of citrus—lemon and orange—adds a delightful brightness that complements the savory notes beautifully. Served alongside a zesty citrus gravy, this dish brings a touch of elegance and comfort to your holiday table. Perfect for family gatherings, this turkey will impress your guests and become a cherished tradition for years to come!
Ingredients
- For the Turkey:
- 14-16 lb whole turkey, thawed
- 1/2 cup unsalted butter, softened
1 tablespoon fresh rosemary
1 tablespoon thyme
- 1 tablespoon fresh sage, chopped
- 1 tablespoon garlic, minced
- Salt and pepper, to taste
- 1 large onion, quartered
- 1 lemon, quartered
- 1 orange, quartered
- 4 cups low-sodium chicken broth
- For the Citrus Gravy:
- 1/4 cup all-purpose flour
- 2 cups pan drippings (from the roasted turkey)
- 1 cup chicken broth (more if needed)
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Directions
- 1. Prepare the Turkey:
Preheat your oven to 325°F (165°C).Remove the turkey giblets and pat the turkey dry with paper towels.
2. Make the Herb Butter:In a small bowl, combine the softened butter, rosemary, thyme, sage, garlic, salt, and pepper. Mix well.
3. Season the Turkey: Gently loosen the skin of the turkey from the breast using your fingers. Spread half of the herb butter under the skin and the other half all over the outside of the turkey. Season generously with salt and pepper.
4. Stuff the Turkey:Stuff the cavity with the quartered onion, lemon, and orange.
5. Roast the Turkey: Place the turkey on a roasting rack in a large roasting pan. Pour the chicken broth into the bottom of the pan.Roast the turkey for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Baste the turkey every 30 minutes with the pan drippings. If the skin browns too quickly, cover loosely with aluminum foil.
6. Make the Citrus Gravy: Once the turkey is done, remove it from the oven and let it rest for at least 30 minutes before carving.While the turkey is resting, make the gravy. Pour the pan drippings into a measuring cup and skim off the fat.In a saucepan over medium heat, whisk together the flour and 1/4 cup of the fat until smooth. Gradually whisk in the pan drippings and chicken broth. Cook, stirring constantly, until thickened. Add lemon juice and season with salt and pepper to taste.
7. Serve: the turkey and serve with the citrus gravy on the side.
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