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
2015-11-03 02:48:47
Yield: approximately 10 servings
Ingredients
- 1 (12-pound) turkey, thawed and giblets removed
- 4 tablespoons Citrus Butter (recipe follows)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 cups chicken broth
- Citrus-Butter Sauce (recipe follows)
Instructions
- Preheat oven to 425°. Spray the rack of a roasting pan with nonstick cooking spray. Place rack in pan. Set aside.
- 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.
- Add broth to roasting pan. Place turkey on prepared rack in pan.
- 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.
- Place turkey on a serving platter. Serve with Citrus-Butter Sauce.
Taste of the South https://tasteofthesouthmagazine.com/
Citrus Butter
2015-11-03 02:51:22
Yield: approximately 1/2 cup
Ingredients
- 10 tablespoons unsalted butter, softened
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 teaspoon lime zest
Instructions
- In a small bowl, stir together butter and zests. Reserve 6 tablespoons butter mixture for Citrus-Butter Sauce.
Taste of the South https://tasteofthesouthmagazine.com/
Citrus Butter Sauce
2015-11-03 02:54:47
Yield: approximately 2 cups
Ingredients
- 6 tablespoons Citrus Butter (recipe precedes)
- 2 teaspoons canola oil
- 1⁄2 cup chopped shallot
- 1 cup drippings (reserved from Roast Turkey with Citrus Butter)
- 3⁄4 cup dry white wine, such as Pinot Grigio
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 21⁄2 teaspoons cornstarch
- 1 tablespoon chopped fresh parsley
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
Instructions
- 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.
- 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.
- 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 https://tasteofthesouthmagazine.com/