The crown jewel of the Christmas feast, our Roasted Turkey is seasoned with rosemary, thyme, sage, and citrus zests and is garnished with a brilliant mix of herbs, hypericum berries, and kumquats.
Citrus-and-Herb-Roasted Turkey
2015-12-14 21:42:49
Makes 8 servings
Ingredients
- 2 cups butter, softened
- ¼ cup chopped fresh rosemary
- 3 tablespoons chopped fresh chives
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh thyme
- 2 tablespoons lemon zest
- 2 tablespoons coarse salt
- 2 tablespoons ground black pepper
- 1 tablespoon orange zest
- 1 tablespoon lime zest
- 1 tablespoon chopped fresh sage
- 1 tablespoon crushed red pepper
- 1 (12- to 15-pound) whole turkey, washed,
- giblets and neck removed
- Garnish: fresh herbs, hypericum berries, and kumquats
Instructions
- Preheat oven to 325°.
- In a medium bowl, combine butter, rosemary, chives, garlic, thyme, lemon zest, salt, black pepper, orange zest, lime zest, sage, and crushed red pepper. Place turkey, breast side up, on a rack in a roasting pan; pat dry with paper towels.
- Evenly rub butter mixture under and onto turkey skin and inside turkey cavity. Truss legs with butcher’s twine. Cover with foil, and bake for 2 hours. Remove foil, and continue baking 1½ hours more; baste occasionally with pan juices during last 1 to 1½ hours. Remove from oven, and let rest for 10 minutes. Garnish with herbs, hypericum berries, and kumquats, if desired.
Victoria https://victoriamag.com/
