Citrus Turkey with Herb Butter

8–10 servings | 3 hours (plus 2 days dry brining)

• 1 whole turkey (12–14 lbs), thawed
• 8–12 ounces/226–340 grams unsalted butter, room temperature
• ½ cup roasted garlic paste
• 2 tablespoons fresh rosemary, finely chopped, plus extra stems
• 2 tablespoons fresh sage, finely chopped, plus extra stems
• 1 tablespoon fresh thyme, finely chopped, plus extra stems
• 1 teaspoon orange pepper
• Zest of 1 lemon and 1 orange

For basting and roasting:
• ½ cup/115 grams unsalted butter, room temperature
• 2 tablespoons garlic oil
• ½ cup white wine
• Juice of 1 lemon and 1 orange
• 1 garlic bulb, halved
• Salt, for dry brining

1️⃣ Cover the turkey in salt and refrigerate for 2 days to dry-brine.

2️⃣ Combine 8–12 ounces/226–340 grams butter, roasted garlic paste, chopped rosemary, sage, thyme, orange pepper, and citrus zest until smooth. Loosen the skin over the breast, thighs, and legs, and spread the compound butter underneath.

3️⃣ Stuff the cavity with reserved lemon and orange, garlic halves, and extra herb stems.

4️⃣ Mix ½ cup/115 grams butter with garlic oil and brush over the turkey exterior. Pour white wine into the roasting pan.

5️⃣ Roast at 375°F/190°C for 1.5 hours. Baste periodically with pan juices, covering the breast with foil if it darkens too quickly. Continue roasting another 1–1.5 hours until the internal temperature reaches 165°F/74°C in the thickest part of the thigh.

6️⃣ Rest the turkey for 20 minutes before carving. Slice against the grain and serve with pan juices.

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5 Comments

  1. if you want the meat to be exceptionally rich, juicy, and tender, make a bunch of pokes into the breast with a skinny sharp knife, then slide a knife under the skin (without cutting the skin) and make a few deep cuts into the breast meat on each side under the skin, horizontal mostly, with a few diagonal, and then put the butter mix all into the cuts as well as all over the meat, under and on top of the skin, finish with a lil extra salt and pepper on the outside skin before baking