Roast Turkey with Citrus Butter


Cut the richness of this delicious bird with the zesty addition of citrus. These bright flavors will have everyone around your table thankful.

Roast Turkey with Citrus Butter
Yield: approximately 10 servings
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  1. 1 (12-pound) turkey, thawed and giblets removed
  2. 4 tablespoons Citrus Butter (recipe follows)
  3. 2 teaspoons kosher salt
  4. 1 teaspoon ground black pepper
  5. 2 cups chicken broth
  6. Citrus-Butter Sauce (recipe follows)
  1. Preheat oven to 425°. Spray the rack of a roasting pan with nonstick cooking spray. Place rack in pan. Set aside.
  2. Pat turkey dry with paper towels. Rub 4 tablespoons Citrus Butter under skin and on outside of turkey. Tuck wings under, and tie legs together with kitchen twine. Sprinkle with salt and pepper.
  3. Add broth to roasting pan. Place turkey on prepared rack in pan.
  4. Bake 30 minutes. Reduce oven to 325°. Bake until a meat thermometer reads 165°, approximately 2 hours and 15 minutes. (Loosely cover with aluminum foil during last 30 minutes to prevent excess browning, if necessary.) Place turkey on a cutting board; loosely cover with foil. Let stand 20 minutes before serving. Reserve 1 cup strained drippings for Citrus-Butter Sauce.
  5. Place turkey on a serving platter. Serve with Citrus-Butter Sauce.
Taste of the South
Citrus Butter
Yield: approximately 1/2 cup
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  1. 10 tablespoons unsalted butter, softened
  2. 1 teaspoon lemon zest
  3. 1 teaspoon orange zest
  4. 1 teaspoon lime zest
  1. In a small bowl, stir together butter and zests. Reserve 6 tablespoons butter mixture for Citrus-Butter Sauce.
Taste of the South
Citrus Butter Sauce
Yield: approximately 2 cups
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  1. 6 tablespoons Citrus Butter (recipe precedes)
  2. 2 teaspoons canola oil
  3. 1⁄2 cup chopped shallot
  4. 1 cup drippings (reserved from Roast Turkey with Citrus Butter)
  5. 3⁄4 cup dry white wine, such as Pinot Grigio
  6. 2 tablespoons fresh lemon juice
  7. 1 tablespoon water
  8. 21⁄2 teaspoons cornstarch
  9. 1 tablespoon chopped fresh parsley
  10. 1⁄4 teaspoon kosher salt
  11. 1⁄4 teaspoon ground black pepper
  1. In the center of a piece of plastic wrap, place 6 tablespoons softened Citrus Butter. Fold one side of plastic wrap over butter; roll up into a log, twisting ends to seal. Refrigerate until firm, approximately 1 hour. Cut butter into 1⁄2-inch-thick slices. Cover, and refrigerate until ready to use.
  2. In a medium skillet, heat canola oil over medium heat. Add shallot; cook, stirring occasionally, until softened and lightly browned, approximately 3 minutes. Add reserved 1 cup drippings, wine, and lemon juice. Bring to a boil over medium-high heat; cook 1 minute. Strain, and return mixture to pan.
  3. In a small bowl, whisk together 1 tablespoon water and cornstarch; whisk into wine mixture in pan. Bring to a boil; cook 1 minute, stirring frequently. Remove pan from heat. Whisk in chilled Citrus Butter, 1 piece at a time, letting melt before next addition. Stir in parsley, salt, and pepper.
Taste of the South


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