Citrus Butter Roasted Turkey
From Country Living
This recipe has been tested by Country Living
Oven management on the big day can be hectic, but don’t stress. Bake your sides once the bird comes out of the oven. The turkey will stay warm for about an hour, leaving you plenty of time to finish cooking the meal.
By Marian Cooper Cairns and Mary Allen Perry
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
herb and citrus butter roasted turkey
Johnny Miller
Yields: 10 to 12 servings
Total Time: 4 hr
Prep Time: 30 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 lemon
1/2 cup(s) butter, softened
1/2 shallot, chopped
8 large sage leaves, torn
2 tablespoon(s) fresh thyme leaves
1 tablespoon(s) rosemary leaves
1 clove(s) garlic
1 (12- to 14-pound) fresh whole turkey
1 medium onion, cut into wedges
2 carrots, chopped
2 celery ribs, chopped
Kitchen string
1 cup(s) dry white wine
1 cup(s) low-sodium turkey or chicken broth
1/4 cup(s) all-purpose flour
Directions
Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced.thermal tea mug
Reserve and chill 1/4 cup herb butter.
Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck travel industry research wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
Transfer turkey to a serving platter. Pour drippings through Straight Wigsa fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.
This recipe has been tested by Country Living
Oven management on the big day can be hectic, but don’t stress. Bake your sides once the bird comes out of the oven. The turkey will stay warm for about an hour, leaving you plenty of time to finish cooking the meal.
By Marian Cooper Cairns and Mary Allen Perry
Be the first to rate this recipe
Recipe Photos Reviews Other Versions
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
herb and citrus butter roasted turkey
Johnny Miller
Yields: 10 to 12 servings
Total Time: 4 hr
Prep Time: 30 min
Oven Temp: 425
Ingredients
U.S. Metric Conversion chart
1 lemon
1/2 cup(s) butter, softened
1/2 shallot, chopped
8 large sage leaves, torn
2 tablespoon(s) fresh thyme leaves
1 tablespoon(s) rosemary leaves
1 clove(s) garlic
1 (12- to 14-pound) fresh whole turkey
1 medium onion, cut into wedges
2 carrots, chopped
2 celery ribs, chopped
Kitchen string
1 cup(s) dry white wine
1 cup(s) low-sodium turkey or chicken broth
1/4 cup(s) all-purpose flour
Directions
Zest and juice lemon to equal 3 tablespoons into the bowl of a food processor; add butter and next 5 ingredients. Process until very smooth and herbs are minced.thermal tea mug
Reserve and chill 1/4 cup herb butter.
Heat oven to 425 degrees F. Remove giblets and neck from turkey and discard. Drain cavity well; pat dry with paper towels. Loosen and lift skin from turkey breast without totally detaching skin. Rub 3 tablespoons herb butter under skin; replace skin and secure with wooden picks if desired. Sprinkle cavity and outside of turkey with desired amount of salt and freshly ground pepper.
Arrange onion and next 2 ingredients in a large roasting pan. Place turkey, breast side up, on a lightly greased roasting rack in pan. Tie ends of legs together with kitchen string; tuck travel industry research wingtips under. Rub entire turkey with remaining herb butter. Pour wine and chicken broth into roasting pan.
Bake on lowest oven rack at 425 degrees F for 30 minutes. Reduce temperature to 325 degrees F and cook 2 to 2 hours 30 minutes or until a meat thermometer inserted into thickest portion of thigh registers 165 degrees F, basting every 30 minutes with pan juices. Shield with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 20 minutes.
Transfer turkey to a serving platter. Pour drippings through Straight Wigsa fine wire-mesh strainer into a bowl, discarding solids. Reserve 2 1/2 cups pan drippings.
Melt reserved chilled butter in a saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 to 2 minutes. Gradually add reserved 2 1/2 cups drippings to saucepan, and bring to a boil, whisking constantly. Reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Serve turkey with gravy.
