Garlic-Citrus Oven-Baked Turkey
Votes: 2
Time: 4 hours 30 minutes
Complexity: average
Servings: 6-8
Complexity: average
Servings: 6-8
This recipe is a lifesaver if you're roasting a turkey at the last minute: no marinating is required, yet it turns out incredibly juicy, delicious, and flavorful. Your secret weapon is herbed butter, infused with citrus zest. It will create a delicious, beautiful turkey you can proudly display on your holiday table. Start by mixing the butter with lemon and orange zest, garlic, dried oregano, coriander, and red pepper flakes. This is a true flavor bomb that you need to work under the turkey's skin. As it roasts, the melting herbed butter will coat and flavor the bird. And the rendered juices and fat can be used to make a delicious gravy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, room temperature
- 2 large cloves garlic, finely grated + 1 head, cut in half
- 2 tsp dried oregano
- 1 teaspoon ground coriander
- A pinch of red pepper flakes
- 1 lemon, grate the zest, cut the fruit in half
- Half an orange, grate the zest, set the fruit aside
- 1 turkey weighing 5.5-6.5 kg, defrosted; if frozen, remove giblets (set aside neck)
- 1 onion, cut into 4 pieces
- 1 carrot, chopped
- 1 stalk celery, chopped
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Cooking the dish according to the recipe:
- In a bowl, combine the butter with the grated garlic, oregano, coriander, red pepper flakes, lemon zest, orange zest, 1 teaspoon salt, and freshly ground black pepper to taste. Place on a piece of plastic wrap and form into a log. Wrap and refrigerate until set, at least 1 hour.
- Place a rack in the bottom of the oven, remove the other racks, and preheat the oven to 350°F (175°C). Place the turkey neck, onion, garlic halves, carrots, and celery in a large roasting pan; place a rack on top. Add 2 cups of water.
- Pat the turkey dry. Cut the butter into 1-cm-thick slices. Carefully separate the turkey skin from the breast, thighs, and upper drumsticks. Tuck the butter under the skin. Place the lemon and orange halves in the cavity. Tie the legs together with kitchen twine. Sprinkle the turkey generously with salt and black pepper and place breast-side up on the rack in a roasting pan; tuck the wings under the turkey. Let stand at room temperature for 30 minutes.
- Roast the turkey for 1 1/2 hours, basting with the rendered fat from the roasting pan. Continue roasting, basting every 30 minutes, until the skin is crisp and golden brown and a thermometer inserted into the thigh registers 160°F to 175°F (71°C to 74°C), another 45 minutes to 1 1/2 hours. Transfer the turkey (on a rack) to a rimmed baking sheet and let rest for 30 minutes before carving. Use the rendered fat in the roasting pan for cooking. gravy.
Note
You can make the spiced butter up to 2 days in advance and store it in the refrigerator.
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