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Citrus & Herb Roasted Turkey

Yields1 ServingPrep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

Moist & tender, this turkey is guaranteed to steal the show!

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 1 Medium, Free Range turkey
 ½ large orange, cut into wedges
 1 lemon, cut into quarters
 ½ large Granny Smith apple, cut into 2 wedges
 1 garlic head, cut in half
 5 sage sprigs
 salt & pepper
 1 large navel orange, juiced & zested
 1 large lemon, juiced & zested
 3 garlic cloves, minced
 4 tbsp fresh sage, chopped
 3 tbsp fresh rosemary, chopped
 3 tbsp fresh thyme, chopped
 1 stick, unsalted butter, room temperature

In a small bowl combine orange juice & zest, lemon juice & zest, garlic, sage, rosemary, thyme, salt and pepper and butter.


Preheat oven to 500 degrees F.


Rinse turkey (inside and out) and pat the skin dry.


Place turkey in a roasting rack inside a large roasting pan.


Stuff the cavity of the turkey with the orange, lemon, apple, garlic and herbs. Tuck the wings under the turkey. Carefully loosen the skin of the turkey by running your hand between the skin and breast meat working your way down the leg.


Take 1/4 of the butter mixture and rub it, thoroughly, under the skin and over the breast and leg meat to coat as much of the turkey as possible. Repeat on opposite side and then coat the remaining butter mixture over the skin to cover the entire turkey.


Sprinkle the breast and legs of the turkey with salt and pepper and tie the legs of the turkey with butcher twine.


Roast turkey on the lowest oven rack for 30 minutes.


Then turn the temperature down to 350 degrees. Roast for 3 to 3 1/2 hours, until the internal temperature of the thigh reaches 180 F.


Remove from oven and cover with foil. Let turkey rest for 30 minutes before serving.