Perfect Oven Roasted Turkey – with Citrus Herb Butter

There is something rustic, cozy, and even authentic in roasting a whole turkey for Thanksgiving. It’s a meal that has special meanings for many families, including mine. This perfect oven-roasted turkey recipe is the one that I have made many times, and it is always an excellent choice. The turkey is succulent and juicy on the inside, with a crispy skin, full of flavor, from the unique herb and citrus butter mixture coating.

It only takes 30 minutes to prep this gorgeous bird for the oven. When it comes out, it is full of sumptuous flavors from my mixture of lemon and orange zest, garlic, butter, and a variety of herbs like thyme, oregano, rosemary, and parsley. I serve it with cranberry stuffing, featuring tart cranberries, apple bits, and wild rice, along with classic sides like creamy mashed potatoes and cranberry sauce.

Every savory bite of this succulent turkey dinner is packed with satisfying flavors. Instead of stuffing it with dressing, I stuff it with vegetables, fruits, and herbs to enhance the taste and aroma while it roasts. The entire bird tastes exceptional, and the house always smells amazing. This festive meal is a delight for guests, becoming more than just a warm meal, but a tradition that brings joy and everyone together around the table.

Why you will love this recipe

• Short prep time: Just 30 minutes of prep time, and let the oven do the rest of the work. I love a good celebration meal that does not require lots of stirring or babysitting.
• The perfect rub: With my heavenly buttery citrus herb mixture, the meat of this turkey is soaked with savory succulence. The citrusy herb rub makes a difference and boosts the ratings for this turkey meal to the excellence level.
• Stuff it with flavor: Rather than stuffing it with dressing, I stuff this bird with orange, lemon, garlic, onion, and herbs for extra flavor from the inside out. The citrus also gets to tenderize the meat, while keeping it moist.
• Show stopper: I love an effortless centerpiece meal that leaves everyone impressed and asking for second helpings. This juicy and tender oven-roasted turkey is the perfect main meal to serve for Thanksgiving and Christmas. A crowd pleaser that never fails me.

What you will need

Whole turkey: I use a 12 to 15-pound turkey for my family, but get what is needed for the number of people you are feeding.

For the butter mixture: This is my signature butter coating that makes my Thanksgiving turkey stand out. To make it, I use unsalted butter, lemon juice and zest, orange zest, savory garlic, paprika, and olive oil. I also add dried and fresh herbs, such as parsley, rosemary, oregano, and thyme. This is the most aromatic butter mixture that keeps the bird juicy and infuses the crispy skin with an irresistible aroma.

For the insides: For stuffing the bird, I add an onion to achieve a pungent and slightly sweet flavor. Smash garlic for a strong, savory flavor. Piney, woodsy, and peppery flavor is added to the drippings by adding fresh rosemary sprigs. A bold, earthy flavor is added thanks to the oregano, and I use lemon and orange quarters for a sweet citrus aroma.

How to make

Brine the turkey: One or two days before the celebration, I brine the turkey according to the package instructions or other directions.

Make the butter mixture: When ready to cook it, I combine all the ingredients for the butter mixture in a bowl and stir until smooth.

Coat: Then, I lift and separate the skin from the turkey breast and stuff 2/3 of the mixture under the skin. I rub the rest of it all over the turkey, then drizzle olive oil on top, and season it with salt and pepper.

Stuff the cavity: After, I stuff the cavity of the turkey with the onion, garlic, rosemary, oregano, lemon, and orange. Then, I cross the turkey legs and tie them together with kitchen twine.

Preheat and prepare: Next, I preheat the oven to 425 degrees F and put the oven rack on the bottom rung so the turkey will fit. I place the meat thermometer in the turkey underneath the drumstick. Once the oven is ready, I roast it uncovered for 30 minutes. Then, turn the oven down to 325 degrees F, and baste it with the juices from the pan.

Bake: I cover the breast with foil and bake for another two and a half to three hours, or until the temperature reaches 150 degrees F. I baste it again and let it brown or broil to make it crispy. Do not let the temperature go higher than 155 degrees F. It will rise to 160 degrees as it rests.

Rest and serve: Finally, I let it rest for at least 30 minutes before carving and serving it.

Expert tips

How to avoid making a dry turkey

First of all, start by thawing the turkey several days in advance in the fridge. Then, brine it for one to three days. Also, before roasting it, let it sit outside the refrigerator for about an hour so it is not cold when it goes in the oven. A cold turkey takes longer to cook, which will dry the outside. I suggest taking it out of the fridge 30 minutes before preparing the butter mixture. Then, it will have another 30 to 40 minutes to come to room temperature before being placed in the oven.

Another thing to remember is to use an oven-safe meat thermometer and remove the bird from the oven when the internal temperature reaches 155 degrees F. The temperature will continue to rise as it rests. When you remove it, cover it loosely with foil and let it rest for 30 minutes so it will finish coming to 165 degrees F, and the juices will be absorbed back into the meat. Cutting into it too soon will cause all those juices to come out.

How to choose a turkey for roasting

Certain factors affect the choice, and it greatly depends on your personal preference. But, as a guide, it is best to consider the following:

• Fresh or Frozen: Fresh birds must be available at most 2 days before you cook them, so frozen ones might be your best bet to give you time and freedom. Note, though, that defrosting it must be started way ahead of the cooking schedule, say, one day for every 4 pounds. Here is a guide for safe thawing.
• Size: Your planning depends on the size, too. For each person, allocate 1 1/2 pounds. So, for a group of 10, a 15-pounder bird is enough.
• Kind: Heritage turkey has a smaller breast, bigger legs, and is more flavorful than the regular breed. Self-basting ones are already with added marinade, while kosher ones have salt; so, if you have a recipe to follow, you might have to skip these when shopping. Organic ones are healthier than most but also more expensive.

More tips to consider

• Get a good digital meat thermometer that is oven-safe to prevent it from being overcooked.
• I cook my turkey uncovered at a high temperature of 425 degrees F for 30 minutes before cooking covered at 325 degrees F for another two to three hours.
• Adding herbs, vegetables, and fruits to the cavity of the turkey can enhance the flavor of both the meat and the drippings.
• To keep the turkey moist after cooking it, wait at least 20 minutes and then cover it loosely with a kitchen towel or foil and a wet paper towel.
• Buy a frozen turkey. They are flash-frozen immediately. Fresh turkeys actually sit for several days in the grocery store before you buy them.

Recipe variations and add-ins:

• Marinate the meat: Instead of brining, marinate the turkey with your favorite ingredients like citrus, herbs, garlic, olive oil, vinegar, and wine.
• Barbecue turkey: Baste the turkey with my delicious homemade barbecue sauce for a barbecue-flavored bird.
• Add some heat: For spicy food lovers, sprinkle some red pepper flakes into the butter sauce, or brush it with some buffalo sauce while roasting it, and add a jalapeno to the cavity of the turkey.
• Sweet turkey: Turn the butter mixture into a sweeter mix by adding brown sugar and honey.
• Ranch-style: Add some of my ranch seasoning to the butter mixture for a delicious ranch flavor.

Serving suggestions:

After baking, I let the turkey rest; this way, the juices redistribute and the meat stays moist. Next, my husband usually is the one who carves the turkey, and everyone helps themselves to their favorite part of the bird. You can’t have turkey without the traditional loaded sweet potato casserole, green bean casserole or creamy mac and cheese casserole that I always have on the side.

My favorite wine to serve with this homemade roasted turkey is Riesling, but I also like Chardonnay and Sauvignon Blanc. The kids will love having their cranberry mocktail, which is the perfect fall drink, while adults can enjoy this seasonal cranberry margarita. For dessert after such a scrumptious dish, consider this homemade pecan pie with bourbon, or these creamy pumpkin bars.

How to store:

• Refrigerate: Separate turkey into individual airtight containers or baggies, and they can be refrigerated for up to a week.   
• Freezing: To keep the meat longer, place it in freezer bags and it will stay fresh for up to three months.   
• Defrost: Thaw overnight in the fridge for the best texture and taste.
• Reheating: Add some broth to the pot, pan, or dish when reheating to keep your meat from drying out. It can be reheated for one to two minutes in the microwave or the oven for 15 minutes.

Frequently asked questions

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