Citrus-and-Butter Turkey Recipe

Name: Citrus-and-Butter Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 12 to 14-pound turkey, rinsed and patted dry; Kosher salt; Black pepper; 1 1/2 sticks unsalted butter; 1 1/2 tablespoons finely grated grapefruit zest, plus 1/4 cup fresh grapefruit juice; 1 1/2 tablespoons finely grated orange zest, plus 1/4 cup fresh orange juice; 1 1/2 tablespoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice; 4 garlic cloves, finely grated; 1 tablespoon minced thyme plus 5 sprigs; 1/2 grapefruit, cut into wedges; 1/2 orange, cut into wedges; 1 lemon, cut into wedges; 3 cups chicken stock or low-sodium broth

Servings: persons

One 12 to 14-pound turkey, rinsed and patted dry
Kosher salt
Black pepper
1 1/2 sticks unsalted butter
1 1/2 tablespoons finely grated grapefruit zest, plus 1/4 cup fresh grapefruit juice
1 1/2 tablespoons finely grated orange zest, plus 1/4 cup fresh orange juice
1 1/2 tablespoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
4 garlic cloves, finely grated
1 tablespoon minced thyme plus 5 sprigs
1/2 grapefruit, cut into wedges
1/2 orange, cut into wedges
1 lemon, cut into wedges
3 cups chicken stock or low-sodium broth

1
Season the turkey inside and out with salt and pepper.
2
Transfer to a rack set in a roasting pan and let come to room temperature.
3
Meanwhile, preheat the oven to 400.
4
In a medium saucepan, melt the butter.
5
Whisk in the citrus zests and juices along with the garlic and minced thyme; let cool slightly.
6
Transfer half of the citrus butter to a small bowl and refrigerate until spreadable.
7
Run your fingers under the breast and thigh skin to loosen it, then spread the chilled butter under the skin and over the breast and thighs.
8
Stuff the turkey cavity with the thyme sprigs and the grapefruit, orange and lemon wedges.
9
Dampen an 18-by-18-inch double-layer piece of cheesecloth with water and squeeze dry.
10
Soak the cheesecloth in the remaining citrus butter and drape it over the breast and legs; pour any remaining butter on top.
11
Roast the turkey for about 30 minutes.
12
Add the stock to the roasting pan and continue to roast for about 1 hour and 45 minutes longer, rotating the pan a few times, until an instant-read thermometer inserted in the inner thigh registers 165.
13
Carefully peel the cheesecloth off the turkey.
14
Transfer the turkey to a board; let rest for 30 minutes.
15
Skim the fat off the pan juices and transfer to a gravy bowl.
16
Carve the turkey and serve with the pan juices.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 12 to 14-pound turkey, rinsed and patted dry, Kosher salt, Black pepper, 1 1/2 sticks unsalted butter, and more.

Yes, Citrus-and-Butter Turkey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Citrus-and-Butter Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions