Roast Turkey with Citrus Herbs & Spices

Spring-style turkey roasted, flavoured and basted with bright tasting citrus juice and zest, olive oil and aromatic herbs and spices.

Roast Turkey with Citrus Herbs & Spices


1 (12 to 14 lb) turkey
1 tsp finely grated orange zest
1/4 cup orange juice
1 tsp finely grated lemon zest
2 tbsp lemon juice
1 tsp finely grated lime zest
2 tbsp lime juice
2 tbsp olive oil
1 tsp ground sage
1 tsp dried thyme
1 tsp smoked or regular paprika
1 tsp ground cumin
1/4 tsp garlic powder (see Options)
1/2 tsp onion powder (optional)
Salt and freshly ground black pepper, to taste
3 1/2 cups chicken or turkey stock or broth (divided)



Remove neck and any innards from turkey. Place turkey and the neck in a large, shallow roasting pan. Tie legs of the turkey together; fold and tuck wings under the body.

Preheat oven to 325 F. Combine zests, juices and olive oil in a small bowl. In second small bowl, combine sage, thyme, paprika, cumin, garlic powder and onion powder, if using. Brush turkey all over with juice mixture, ensuring some gets inside the cavity. Sprinkle turkey with half of the herb/spice mixture. Set rest of the herb/spice mixture aside until needed below.

Season turkey with salt and pepper, and then roast, uncovered, 1 1/2 hours. Now give the pan a 180-degree turn. Thoroughly baste turkey with pan juices, and sprinkle with remaining herb/spice mixture. Season turkey again with a bit more salt and pepper.

Roast turkey for another 1 hour and 15 minutes. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it registers 180 F, the turkey is ready. If it doesn’t, baste the bird again and roast 15 to 30 minutes more, or until the 180 F temperature is achieved.

When cooked, baste turkey with pan juices again, and transfer to a large cutting board or platter. Tent with foil and rest until ready to carve, at least 15 minutes.

To make sauce, skim fat from pan drippings. Place pan on the stovetop over medium-high heat. Add 3 cups of stock (or broth) and bring to a boil. Place remaining 1/2 cup stock (or broth) and flour in a bowl, whisk until smooth, and pour into the pan. Whisk and simmer sauce until thickened, about 5 minutes. Taste and season sauce with salt and pepper, if needed. Carve turkey and serve with the sauce.



Options: If you don’t have garlic powder, replace it with 1 or 2 large garlic cloves, minced. If you make that substitution, add the minced garlic to the juice mixture, not the dried herb/spice one.