Citrus Herb-Roasted Turkey
2 hours, 30 minutes
- 1 orange
- 1 lemon
- 1 medium yellow onion, quartered
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 cup unsalted butter, softened
- 1 (12–14 lb) turkey
- 4 cups unsalted chicken broth
- Aluminum foil
Preheat oven to 325°F. Zest peel of orange and lemon (1 teaspoon each), then cut each into quarters. Peel and quarter onion; chop herbs. Combine 2 tablespoons herbs, zests, salt, pepper, paprika, and butter until blended.
Remove the bag of giblets and neck from inside turkey (reserve for other use). Place turkey breast-side up on rack in shallow roasting pan. Tuck wings under turkey.
Rub herb butter over top of turkey and inside cavity. Place oranges, lemons, and onions in turkey cavity. Pour broth into roasting pan.
Roast turkey 1 hour. Tent with foil and continue to cook 45–60 minutes and until turkey is 165°F. Transfer turkey to platter; let stand 15–30 minutes before carving. Sprinkle with remaining 1 tablespoon herbs and serve.
CALORIES (per 1/12 recipe) 470kcal; FAT 21g; SAT FAT 7g; TRANS FAT 0g; CHOL 255mg; SODIUM 550mg; CARB 2g; FIBER 0g; SUGARS 1g; PROTEIN 66g; VIT A 6%; VIT C 2%; CALC 4%; IRON 15%
Source: Publix Aprons® recipe