Turkey with Herbes De Provence and Citrus
Transform your holiday feast with this stunning Turkey with Herbes de Provence and Citrus, a flavorful twist on the traditional roast turkey. Perfectly seasoned with a zesty compound butter made from fragrant Herbes de Provence and bright citrus zest, this 12-pound turkey comes to life with layers of aromatic elements. Fresh orange, lemon, garlic, onions, thyme, and rosemary infuse the turkey from the inside out, while a drizzle of olive oil ensures irresistibly crisp, golden skin. Roasted to juicy perfection with a basting of chicken broth and its own pan drippings, this turkey is a showstopper that will captivate both the eyes and taste buds of your guests. Whether you’re hosting a Thanksgiving dinner or a festive gathering, this citrus-herb turkey recipe guarantees a centerpiece that’s bold, moist, and unforgettable.
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Ingredients
- 12 pounds whole turkey
- 8 tablespoons unsalted butter
- 2 tablespoons Herbes de Provence
- 1 large orange
- 1 large lemon
- 4 medium garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 large yellow onion
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 cups chicken broth
Directions
Step 1
Preheat your oven to 325°F (165°C). Adjust the oven rack so the turkey will sit in the center of the oven.
Step 2
Rinse the turkey inside and out with cold water and pat it dry with paper towels. Remove the neck and giblets if they are included and set them aside for another use or discard.
Step 3
Zest the orange and lemon, then cut each fruit into quarters. Reserve the zest and set aside.
Step 4
In a small bowl, mix the softened butter with Herbes de Provence, kosher salt, black pepper, and the reserved citrus zest to create a flavorful compound butter.
Step 5
Gently loosen the skin of the turkey breast by sliding your hands underneath it, being careful not to tear the skin. Spread half of the compound butter evenly under the skin, directly onto the breast meat.
Step 6
Rub the remaining compound butter over the surface of the turkey, ensuring even coverage on the breast, legs, and wings.
Step 7
Stuff the turkey cavity with the quartered orange and lemon, garlic cloves, onion wedges, fresh thyme, and fresh rosemary sprigs.
Step 8
Place the prepared turkey on a roasting rack inside a large roasting pan. Drizzle the olive oil over the skin for extra crispness.
Step 9
Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during roasting.
Step 10
Roast the turkey in the oven, basting it every 45 minutes with the pan drippings. If the skin starts to brown too much, tent the turkey loosely with aluminum foil.
Step 11
Cook until the internal temperature in the thickest part of the breast reaches 165°F (74°C), and the thickest part of the thigh registers 175°F (80°C). This will take about 15 minutes per pound, or roughly 3 hours for a 12-pound turkey.
Step 12
Remove the turkey from the oven and let it rest, uncovered, for at least 20 to 30 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat.
Step 13
Carve the turkey and serve warm with your favorite side dishes.
Nutrition Facts
| Serving size | (6488.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8671.4 |
| Total Fat 315.7g | 0% |
| Saturated Fat 115.0g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 4058.2mg | 0% |
| Sodium 7954.8mg | 0% |
| Total Carbohydrate 55.7g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 23.7g | |
| Protein 1319.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 892.9mg | 0% |
| Iron 66.3mg | 0% |
| Potassium 14251.2mg | 0% |
Source of Calories