The BEST turkey recipe ever. Citrus and Herb Butter Roasted Turkey is the most fool-proof recipe for tender, moist turkey your whole family will love.
Keyword: Roasted Turkey
For the citrus and herb butter:
1large navel orangejuiced and zested
1large lemonjuiced and zested
4tablespoonschopped fresh sage
3tablespoonschopped fresh rosemary
3tablespoonschopped fresh thyme
1stick of unsalted butterroom temperature
For the turkey:
14-16poundturkeythawed if frozen)
1/2large orangecut in two wedges
1lemoncut in quarters
1/2large granny smith applecut in two wedges
1garlic headcut in half
5sprigs of sage
2sprigs of rosemary
5sprigs of thyme
Kosher Salt and fresh ground pepper
For the butter:
In a small bowl, combine all ingredients and stir together thoroughly. Set aside.
For the turkey:
Preheat the oven to 500 degrees.
Rinse the turkey inside and out. Pat the skin dry and place in a roasting rack inside a large roasting pan. Stuff the cavity of the bird with the orange, lemon, apple, garlic and herbs.
Tuck the wing tips under the turkey.
Carefully loosen the skin by running your hand between the skin and the breast meat working your way down to the leg. Take 1/4 of the butter mixture and rub it, thoroughly, under the skin over the breast and leg meat being sure to coat as much of the turkey as possible. Repeat on the opposite side and then coat the remaining butter mixture over the skin being sure to cover the entire turkey.
Sprinkle the breast and legs of the turkey with salt and pepper and tie the legs of the turkey together with kitchen twine.
Roast the turkey on the lowest level of the oven at 500 degrees in the oven for 30 minutes and then turn the oven temperature down to 35o degrees and insert a probe thermometer into the thickest part of the breast. Set the alarm on the thermometer to 161 degrees. A 14-16 pound turkey takes approximately 2 to 2 1/2 hours of roasting time total. (You can also use an instant read thermometer, just remember to check the turkey before the 2 hour mark to avoid overcooking.)
Remove from the oven and cover with foil. Let the turkey rest for approximately 30 minutes before carving.