Citrus and Herb Turkey Recipe with Lemon-Garlic Gravy

By Angela Sellari Jump to Recipe

Citrus and Herb Turkey is incredibly moist and flavorful and perfect for your Thanksgiving dinner.

If you’re looking for a turkey preparation that is a little bit different while still being traditional, this citrus and herb turkey recipe with a lemon-garlic gravy is for you.

It’s turkey time y’all!

Ingredients:

For your convenience, a printable recipe card with nutrition values is located at the bottom of this page.

Lemon-Herb Butter:

• 1 sticks unsalted butter, room temperature
• grated zest from 1 lemon
• 1/2 cup chopped fresh Italian parsley
• 1 1/2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

Turkey:

• 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard removed
• 2 lemons, cut into wedges
• 1 small orange, cut into wedges
• 1 handful fresh parsley sprigs
• 6 fresh thyme sprigs
• salt and pepper

Gravy:

• pan drippings
• 3 cup chicken stock warm
• 1/2 cup milk
• 2 tablespoons flour
• 1 tablespoon fresh lemon juice
• 3 garlic cloves, finely chopped
• salt and pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

Step 1: If you are using a frozen turkey, remove the turkey from the freezer several days before roasting day and let it thaw.

Step 2: Remove the turkey from the refrigerator and rinse turkey with cool water. Pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.

Step 3: Meanwhile, place all the ingredients for the lemon-herb butter into a food processor. Pulse for 1 – 2 minutes until well incorporated. Remove from food processor, and set aside.

Step 4: Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Starting at neck end of turkey, carefully slide hand between skin and meat of breast to loosen skin. Spread lemon-herb butter over the breasts, under the skin. Spread remaining butter over the outside of the turkey. Sprinkle the outside of the turkey with salt and pepper. Fill main cavity with lemon and orange wedges, and parsley and thyme sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.

Step 5: Place turkey on rack set in large roasting pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Cover loosely with foil while roasting, if turkey begins to brown too quickly. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.

Step 6: Scrape juices and browned bits from reserved roasting pan into large glass measuring cup, skim off fat. Reserve 2 tablespoons. Add 1 cup chicken stock to juices.

Step 7: Heat reserved 2 tablespoons fat in heavy large saucepan over medium-high heat. Add garlic and saute 2 minutes.

Step 8: Pour drippings into a small saucepan; skim fat. Combine flour and remaining broth until smooth; whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add flour and whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth. Reduce heat and simmer until gravy is reduced to desired consistency, about 4 minutes. Whisk in 2 tablespoons reserved lemon butter and chopped parsley. Season with salt and pepper.

Tips for Roasting a Turkey

For a comprehensive guide and answers to all your turkey prep and roasting questions, read Turkey 101: How to Roast a Turkey.

What to serve with Citrus and Herb Turkey

I like to serve a combination of classic Thanksgiving side dishes along with something a little different. Some recommendations are Classic Scalloped Potatoes, Apple and Sausage Stuffing, Roasted Honey Glazed Carrots and Crock Pot Green Bean Casserole. For dessert I would  serve something like Pumpkin Cheesecake Bars, Pumpkin Dump Cake or Slow Cooker Apple Crisp.

Enjoy!

Citrus and Herb Turkey Recipe with Lemon-Garlic Gravy

Angela Sellari

Set the table for a show-stopping Citrus and Herb Turkey recipe. Infused with bright lemon & orange, it's served with a zesty Lemon-Garlic Gravy.

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Resting Time at Room Temperature 2 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 12 people

Calories 645 kcal

Ingredients

  

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Lemon-Herb Butter:

• 1 stick unsalted butter room temperature
• 1 tbsp lemon zest
• 1/2 cup fresh parsley chopped
• 1 1/2 tbsp fresh thyme chopped
• 1 tsp salt
• 1 tsp black pepper

Turkey:

• 14-16 pound turkey rinsed, patted dry inside and out; neck, heart, and gizzard removed
• 2 lemons cut into wedges
• 1 orange cut into wedges
• 1 handful fresh parsley
• 6 sprigs fresh thyme
• salt and pepper to taste

Gravy:

• pan drippings
• 3 cups chicken stock
• 1/2 cup milk
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• 3 cloves garlic
• 1 tbsp fresh parsley chopped

Instructions

 

•  If you are using a frozen turkey, remove the turkey from the freezer several days before roasting day and let it thaw.
•  Remove the turkey from the refrigerator and rinse turkey with cool water. Pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.
• Meanwhile, place all the ingredients for the lemon-herb butter into a food processor. Pulse for 1 – 2 minutes until well incorporated. Remove from food processor, and set aside.
• Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Starting at neck end of turkey, carefully slide hand between skin and meat of breast to loosen skin. Spread lemon-herb butter over the breasts, under the skin. Spread remaining butter over the outside of the turkey. Sprinkle the outside of the turkey with salt and pepper. Fill main cavity with lemon and orange wedges, and parsley and thyme sprigs. Tie legs together loosely to hold shape. Tuck wing tips under.
• Place turkey on rack set in large roasting pan. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Cover loosely with foil while roasting, if turkey begins to brown too quickly. Tilt turkey so juices from main cavity run into pan. Transfer turkey to platter. Tent very loosely with foil; let rest at least 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan.
• Scrape juices and browned bits from reserved roasting pan into large glass measuring cup, skim off fat. Reserve 2 tablespoons. Add 1 cup chicken stock to juices.
• Scrape juices and browned bits from reserved roasting pan into large glass measuring cup, skim off fat. Reserve 2 tablespoons. Add 1 cup chicken stock to juices
• Pour drippings into a small saucepan; skim fat. Combine flour and remaining broth until smooth; whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add flour and whisk until golden, about 4 minutes. Add degreased pan juices and 2 cups stock. Bring to boil, whisking until smooth. Reduce heat and simmer until gravy is reduced to desired consistency, about 4 minutes. Whisk in 2 tablespoons reserved lemon butter and chopped parsley. Season with salt and pepper.

Nutrition

Serving: 1gCalories: 645kcalCarbohydrates: 8gProtein: 84gFat: 30gSaturated Fat: 11gSodium: 708mgFiber: 1g

Keyword citrus and herb turkey, citrus turkey, thanksgiving turkey, turkey recipe

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