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Citrus-Herb Stuffed Turkey

This vibrant turkey is prepared by slipping a zesty citrus and fragrant herb mixture under the skin, then roasting it to golden perfection. The result is a moist, flavorful centerpiece with a crispy skin and a burst of fresh, lively flavors in every slice. The dish combines roasting with gentle stuffing to create a visually stunning and aromatic holiday main course.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: holiday
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 whole turkey 12-14 pounds, thawed
  • 1/4 cup fresh herbs such as thyme, rosemary, and sage, chopped
  • 2 large citrus zest and segments of oranges and lemons
  • 1/2 cup toasted nuts almonds or pistachios, chopped
  • 1/4 cup olive oil
  • 1/4 cup unsalted butter melted
  • to taste sea salt and black pepper
  • 1/4 cup dried cranberries optional, for a tart touch
  • 1/4 cup white wine optional, for roasting

Equipment

  • Roasting Pan
  • Meat thermometer
  • Kitchen twine
  • Sharp carving knife
  • Spoon or fingers

Method
 

  1. Preheat your oven to 180°C (350°F) and prepare a roasting pan.
  2. Chop the fresh herbs finely and zest the oranges and lemons, then combine them in a bowl with the toasted nuts.
  3. Loosen the turkey skin carefully by inserting your fingers or a spoon between the skin and the meat, gently working around the bird to avoid tears.
  4. Spread the citrus-herb mixture evenly under the loosened skin, pressing gently to distribute the filling without tearing.
  5. Tie the turkey legs together with kitchen twine and tuck the wings underneath to secure everything in place.
  6. Rub the turkey skin with olive oil and melted butter, then season generously with sea salt and black pepper.
  7. Place the turkey breast side up in the roasting pan, and pour a splash of white wine into the pan if using.
  8. Roast the turkey, basting every 30 minutes with pan juices, until the skin is golden and crispy, about 13 minutes per pound.
  9. Check the internal temperature with a meat thermometer; it should reach 74°C (165°F) in the thickest part of the thigh.
  10. Once cooked, remove the turkey from the oven, tent loosely with foil, and let it rest for at least 20 minutes to allow juices to settle.
  11. Carve the turkey with a sharp knife, revealing the juicy, flavorful meat with bits of citrus and herb visible in every slice.
  12. Serve your citrus-herb stuffed turkey warm, with pan juices or your favorite sides, and enjoy the lively, aromatic feast.