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Citrus-Herb Roast Turkey

This roast turkey is infused with fresh herbs, lemon zest, and citrus halves, creating a bright and aromatic centerpiece. The preparation involves seasoning, stuffing, and roasting until the skin is golden and crispy, with juicy meat inside. The final dish boasts a vibrant flavor profile and a beautifully browned, crispy exterior.
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Prep Time 30 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: Holiday
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 4-5 kg whole turkey thoroughly thawed and patted dry
  • 1 cup unsalted butter softened
  • 1/4 cup chopped fresh thyme
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup chopped fresh parsley
  • 1 lemon lemon zested and halved
  • 4 cloves garlic peeled and smashed
  • salt and pepper to taste
  • 2 lemon halved lemons
  • 4 garlic cloves garlic cloves extra for stuffing
  • sprigs fresh thyme fresh thyme sprigs for stuffing
  • kitchen twine kitchen twine to secure legs

Equipment

  • Roasting pan
  • Meat thermometer
  • Kitchen twine
  • Basting brush
  • Sharp carving knife

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Pat the turkey dry with paper towels, ensuring the skin is as dry as possible for crisping.
  3. Mix softened butter with chopped herbs, lemon zest, and a pinch of salt and pepper to create a fragrant herb butter.
    4-5 kg whole turkey
  4. Carefully loosen the skin of the turkey by gently sliding your fingers underneath, creating pockets for the herb butter.
  5. Spread a generous amount of herb butter underneath the loosened skin, focusing on the breast area for flavor and moisture.
    4-5 kg whole turkey
  6. Stuff the cavity with halved lemons, smashed garlic cloves, and sprigs of thyme for an aromatic infusion.
    4-5 kg whole turkey
  7. Tie the turkey legs together with kitchen twine to ensure even cooking and a tidy presentation.
    4-5 kg whole turkey
  8. Brush the entire turkey with remaining herb butter, coating the skin evenly for a crispy finish.
    4-5 kg whole turkey
  9. Place the turkey in a roasting pan and roast in the oven, basting every 30 minutes with pan juices.
  10. Use a meat thermometer to check the internal temperature; it should reach 75°C (165°F) in the thickest part of the thigh.
  11. If the skin browns too quickly, tent the turkey loosely with foil to prevent burning while it finishes cooking.
    4-5 kg whole turkey
  12. Once cooked, transfer the turkey to a platter and let it rest uncovered for at least 20 minutes to retain its juices and keep the skin crispy.