Citrus and Herb Turkey Recipe
Prep time: 
Cook time: 
Total time: 
  • 12-15 pound turkey, thawed
  • cold water
  • Peel of two large oranges
  • Peel of two lemons
  • 2 tablespoons fresh peppercorns
  • 3 bay leaves
  • 3 tablespoons apple cider vinegar
  • ¼ cup kosher salt
Citrus and Herb Turkey
  • 10 tablespoons unsalted butter, at room temperature
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 tablespoons fresh thyme
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh orange zest
  • 2 large onions, quartered
  • 2 cinnamon sticks
  • 2 nutmeg pods
  • handful of peppercorns
  • 1 orange, halved
  • 1 lemon, halved
  • ¼ cup apple cider vinegar
  • cold fresh water
  • 3-4 tablespoons melted unsalted butter for brushing, optional
  1. Clean turkey and remove giblets from cavity, discard or save for a gravy
  2. Place turkey in large pot, add the salt, herbs, orange, lemon peel and apple cider vinegar. Cover with cold water and allow to sit in the refrigerator for 8 hours.
  3. Remove from refrigerator and discard all the liquid.
  4. Place turkey in fresh water for 20 minutes.
  5. Next, pat the turkey dry with paper towel.
  6. Allow turkey to come to room temperature for one hour (this will help dry it and ensure a crisp skin).
Citrus and Herb Turkey
  1. Preheat oven to 450 degrees. Place rack at the bottom of the oven.
  2. Place turkey on a rack inside a heavy bottom pan.
  3. In a medium bowl, combine butter with salt, pepper, thyme, rosemary and orange zest.
  4. Spread the butter mixture all over the turkey and underneath the skin.
  5. Stuff the turkey cavity with a few wedges of onion, orange and lemon
  6. Place the turkey on the rack in the roasting pan
  7. Truss the turkey (cut a long piece of twine, start at the top of the turkey and over the wings, under the breast and tie the legs together).
  8. Place remaining onion, lemon and orange at the bottom of the roasting pan. Add the cinnamon sticks, nutmeg pods, and apple cider vinegar and enough water to fill the pan to a ¼-inch depth.
  9. Cover the turkey with heavy duty aluminum foil.
  10. Roast the turkey for 2½ hours.
  11. Remove the foil and reduce heat to 350 degrees. Brush the turkey with additional butter and continue roasting until an instant-read thermometer placed in the thickest part of a thigh reaches a temperature of 165 degrees, about 30 to 45 minutes
  12. Allow turkey to rest for 20 minutes before carving.
Recipe by Amanda's Plate at