This tender, juicy turkey proves that classics like herbs and citrus create the best flavor.
Herb Citrus-Butter Roasted Turkey
Serves: 8-10 servings
- 1 large white onion, cut into ½-inch-thick rings
- 1 head garlic, halved crosswise
- 1 cup unsalted butter, melted
- 2 tablespoons finely chopped fresh oregano
- 1½ tablespoons kosher salt
- 1 tablespoon fresh orange zest
- 1 teaspoon fresh lemon zest
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon ground black pepper
- 1 (8- to 10-pound) whole turkey, giblets removed, rinsed, and patted dry
- Garnish: fresh herbs, orange wedges, lemon slices
- Preheat oven to 450°. Position rack in bottom third of oven.
- In a 12-inch cast-iron skillet, lay onion rings and garlic halves in an even layer.
- In a small bowl, stir together melted butter, oregano, salt, zests, rosemary, thyme, and pepper until combined. Brush mixture all over inside and outside of turkey; using butcher’s twine, tie legs together. Place in pan, breast side up, on onion and garlic.
- Bake for 30 minutes. Reduce heat to 350°, and loosely cover with foil. Bake until golden brown and a meat thermometer inserted in thickest part registers 165°, about 1 hour or 8 minutes per pound.
- Let stand, covered, for 15 to 20 minutes before carving. Garnish with fresh herbs, oranges, and lemons, if desired. Serve turkey with pan drippings.