I love Thanksgiving…and besides Halloween it is my favorite holiday. I really take to heart the meaning of this holiday…that of acknowledging and honoring all that there truly is to be thankful for…not just for this holiday…but every single day.
Now of course…I do so much like turkey…and just writing this post about turkey…makes me hungry! Seriously…what better smell is there…than the aroma of a turkey roasting in the oven?
I thought I would share with you…an herbal and citrus recipe for your turkey … that is very… very good…and makes the base for an excellent turkey gravy…to drench your mashed potatoes and dressing with.
Alrighty… here it is… enjoy!
CITRUS AND HERB BUTTER TURKEY
Serves 12
FOR THE CITRUS AND HERB BUTTER
1 large navel orange juiced and zested
1 large lemon juiced and zested
3 cloves of garlic minced
4 tablespoons chopped fresh organic Sage
3 tablespoons chopped fresh organic Rosemary
3 tablespoons chopped fresh organic Thyme
Pinch of salt
Pinch of pepper
1 stick unsalted butter at room temperature
FOR THE TURKEY
A 14-16 pound turkey…thawed
½ large orange cut in two wedges
1 lemon cut in quarters
½ large granny smith apple cut into two wedges
1 garlic head cut in half
5 sprigs fresh organic Sage
2 sprigs of fresh organic Rosemary
5 sprigs of fresh organic Thyme
Salt and pepper
For the butter…combine all the ingredients to make the citrus and herb butter and stir until combined. Set aside.
For the turkey…
Preheat the oven to 475 degrees. Rinse the turkey inside and out. Pat the skin dry and place in a roasting rack big enough to hold your turkey. Stuff the cavity of the turkey with the orange…lemon…apple…garlic and herbs.
Tuck the wing tips under the turkey.
With a sharp knife…make small slits on the skin…all over the top of the turkey. Loosen the skin around the small cuts you have made…and pull the skin up. Stuff the herbal mixture under the skin…just a bit…to make sure you have enough.
Any leftover herbal mixture rub over the top of the turkey…including the legs.
Sprinkle turkey with salt and pepper.
Roast the turkey on 475 for 30 minutes…then turn down heat to 350 degrees. Cook for at least 2 ½ hours…or until a meat thermometer registers 161 degrees.
Remove from oven and cover with foil…to allow the turkey to rest for at least 30 minutes before carving.
Make your gravy with pan drippings from the turkey. I like to use cornstarch to thicken my gravy. Adjust gravy seasonings before serving.
I hope you enjoy this very tasty and moist turkey recipe…and you can also use this recipe to roast a chicken…or small Cornish hens…just adjust the ingredients.
Happy Thanksgiving month…
Love…Victoria