Roast turkey with citrus butter
Roast turkey with citrus butter is a main course that serves 8. For $1.71 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 643 calories, 71g of protein, and 36g of fat. This recipe from BBC Good Food requires onions, turkey, lemon zest, and orange zest. 66 people have made this recipe and would make it again. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes about 4 hours and 25 minutes. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Citrus Turkey Roast, How to Roast a Thanksgiving Turkey (with Herbs and Citrus), and Roast Turkey Breast With Citrus Pesto And Shallot Gravy.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 250 minutes
Ingredients:
3 bay leaves
140g butter, at room temperature
zest 1 lemon
2 tbsp olive oil
4 large onions, halved
zest 1 orange
1 rosemary sprig, leaves finely chopped
2 thyme sprigs, leaves finely chopped
1 turkey, about 6kg 13lb, giblets removed
Equipment:
oven
skewers
aluminum foil
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4.Pat the turkey dry all over with kitchenpaper. Now weigh the bird and calculatethe cooking time at 40 mins per kg. Mixthe butter with the zests and herbs, andseason well. Gently push your fingersunder the turkey’s skin, starting from theneck end of the bird, easing the skinaway from the flesh over both thebreasts and the tops of the drumsticks.Spread the butter under the skin, pushingit in as far as you can, then smooth theskin back into place. Halve the lemon andorange and put in the turkey cavity alongwith 2 onion halves and the bay leaves.Rub turkey all over with oil and sprinklewith salt. Arrange remaining onions in thebottom of a large roasting tin to act as atrivet for the bird. Sit the turkey on top andcompletely cover both bird and tin withfoil to make a tent. Roast according toyour calculated cooking times.Thirty mins before the end of thecooking time, take out the turkey andturn up the oven to 200C/180C fan/gas 6.Remove the foil and return to the ovenfor a further 30 mins until golden. To test,pierce the fattest part of the thigh witha skewer – the juices that run out shouldbe clear and not pink; keep cooking ifthe juices are pink and re-check at 10-minintervals. If you like your turkey meatalmost falling off the bones, then wigglethe leg – it should give slightly if the meatis ready to come away from the bones,keep cooking and basting until it does.Rest the turkey, covered loosely withfoil, for at least 30 mins and up to 1 hrbefore serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy (see 'Goes well with', right).
Step by step:
1. Heat oven to 180C/160C fan/gas 4.Pat the turkey dry all over with kitchenpaper. Now weigh the bird and calculatethe cooking time at 40 mins per kg.
2. Mixthe butter with the zests and herbs, andseason well. Gently push your fingersunder the turkey’s skin, starting from theneck end of the bird, easing the skinaway from the flesh over both thebreasts and the tops of the drumsticks.
3. Spread the butter under the skin, pushingit in as far as you can, then smooth theskin back into place. Halve the lemon andorange and put in the turkey cavity alongwith 2 onion halves and the bay leaves.Rub turkey all over with oil and sprinklewith salt. Arrange remaining onions in thebottom of a large roasting tin to act as atrivet for the bird. Sit the turkey on top andcompletely cover both bird and tin withfoil to make a tent. Roast according toyour calculated cooking times.Thirty mins before the end of thecooking time, take out the turkey andturn up the oven to 200C/180C fan/gas
4. Remove the foil and return to the ovenfor a further 30 mins until golden. To test,pierce the fattest part of the thigh witha skewer – the juices that run out shouldbe clear and not pink; keep cooking ifthe juices are pink and re-check at 10-minintervals. If you like your turkey meatalmost falling off the bones, then wigglethe leg – it should give slightly if the meatis ready to come away from the bones,keep cooking and basting until it does.Rest the turkey, covered loosely withfoil, for at least 30 mins and up to 1 hrbefore serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy (see 'Goes well with', right).
Nutrition Information:
