Herb-Crusted Roast Turkey with Citrus Glaze

This Thanksgiving main roasts a whole turkey with a garlic-herb butter under the skin and over the breast, then finishes with a reduced citrus glaze for a glossy, lightly tangy crust. The pan drippings are turned into a simple sauce for serving, keeping the flavor centered on the bird.

By Julienne

Cook time: 165 minutes

Servings: 8

Ingredients

• 113 g unsalted butter softened
• 15 ml olive oil
• 4 piece garlic cloves minced
• 2 tbsp fresh rosemary leaves finely chopped
• 2 tbsp fresh thyme leaves picked from stems
• 1 tbsp fresh sage leaves finely chopped
• 12 g kosher salt
• 4 g black pepper ground
• 2 tsp orange zest finely grated
• 5.5 kg whole turkey thawed if frozen, giblets removed, patted dry
• 6 g kosher salt
• 120 ml orange juice freshly squeezed
• 30 ml lemon juice freshly squeezed
• 30 ml honey
• 250 ml low-sodium chicken stock
• 250 ml water for the pan

Instructions

1. Heat the oven to 175°C. Set a roasting rack in a large roasting pan. If the turkey is larger or smaller than 5.5 kg, use the same method but adjust roasting time until the thermometer reading is correct. Oven is fully preheated and roasting pan is ready.
2. In a bowl, mix the softened butter, olive oil, garlic, rosemary, thyme, sage, 12 g of the salt, black pepper, and orange zest into a uniform herb butter. Herb butter is evenly mixed and fragrant.
3. Pat the turkey dry. Loosen the skin over the breast and thighs with your fingers, then rub most of the herb butter under the skin and the rest over the outside. Sprinkle the remaining 6 g salt over the turkey. Turkey is evenly coated, with butter tucked under the skin and a seasoned exterior.
4. Whisk the orange juice, lemon juice, honey, stock, and water together in the saucepan. Spoon about 60 ml of this mixture into the bottom of the roasting pan around the rack, reserving the rest for glazing and basting. Glaze base is mixed and a small amount is in the pan; the rest is reserved.
5. Roast the turkey for 60 minutes, then brush it with about 60 ml of the reserved citrus mixture. Continue roasting, basting once more after another 45 minutes with about 60 ml of the remaining glaze, until the thickest part of the breast reaches 74°C and the thigh reaches 80°C. Skin is deep golden-brown and thermometer temperatures are 74°C in the breast and 80°C in the thigh.
6. Transfer the turkey to a cutting board and rest it for 20 minutes. While it rests, pour the pan drippings into the saucepan, skim excess fat if needed, and simmer the drippings until lightly syrupy. If you want a stronger glaze, simmer any remaining reserved citrus mixture separately for 3 to 5 minutes until slightly thickened. Turkey has rested and the pan drippings are glossy enough to spoon over slices.
7. Carve the turkey and serve with the reduced pan drippings spooned over the meat. Sliced turkey is juicy, with clear resting juices and a glossy finish from the drippings.