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Roasted Citrus & Herb Turkey

Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! —Nancy M. Niemerg, Dieterich, Illinois
  • Total Time
    Prep: 30 min. Bake: 3-1/2 hours + standing
  • Makes
    16 servings (2 cups gravy)


  • 1/4 cup butter, softened
  • 2 tablespoons Italian seasoning
  • 1 turkey (14 to 16 pounds)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 large onion, quartered
  • 1 medium orange, quartered
  • 1 medium lemon, quartered
  • 3 fresh rosemary sprigs
  • 3 fresh sage sprigs
  • 3 cups chicken broth, divided
  • 3 to 4 tablespoons all-purpose flour
  • 1/8 teaspoon browning sauce, optional


  • Preheat oven to 325°. Mix butter and Italian seasoning.
  • Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together.
  • Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan.
  • Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
  • Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
  • Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.
Nutrition Facts
7 ounces cooked turkey with 2 tablespoons gravy: 500 calories, 24g fat (8g saturated fat), 223mg cholesterol, 653mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 64g protein.

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Average Rating:
  • pajamaangel
    Jan 2, 2019

    No comment left

  • yber
    Nov 30, 2013

    Absolutely love this recipe! My family loved it.

  • babycakes24
    Nov 5, 2013

    Loved it!...did this recipe for t'giving and it has such a nice flavor and moist too!!

  • Andrea LaBounty
    Nov 24, 2012

    Very good. very moist.

  • Rockamama
    Nov 3, 2012

    I tried this recipe last year. The family didn't care for the Italian seasoning. Also the recommended roasting time is grossly underestimated.

  • dweinric
    Dec 20, 2011

    It tasted good but the flavors were mild. It was very juicy. It browned very nice and looked awesome. I prefer smoked turkey to this so that is why I gave it 4 stars, but if I was short on time I would make this again.

  • teedelen
    Dec 2, 2011

    This recipe works equally well with chicken.

  • manga
    Nov 20, 2011

    This recipe is almost identical to Giada DeLaurentis's turkey recipe.I just saw it on Tv and she put the onion, orange , and lemon in the turkey cavity.

  • rotberg
    Nov 20, 2011

    No comment left

  • karenbc
    Nov 20, 2011

    really ? only just over 3 hours at 325 for a 16 lb turkey ?