A Zest Above the Rest
This Citrus & Herb Roasted Turkey brings bright, zesty flavor to the Friendsgiving table with fresh orange, rosemary, and thyme. It’s a modern take on the holiday classic that’s meant to impress—and it does.
Serves: 10-12
Prep time: 30 minutes, plus optional overnight dry brine
Cook time: About 3-3½ hours
Ingredients:
- 1 whole turkey (12-14 lb.), fully thawed
- 6 tbsp unsalted butter, softened
- 2 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 4 garlic cloves, minced
- Zest of 1 orange
- 2 tbsp fresh orange juice
- 1 tbsp kosher salt, plus more as needed
- 1½ tsp freshly ground black pepper
- 2 oranges, quartered
- 1 yellow onion, quartered
- 5-6 sprigs fresh rosemary
- 4-5 sprigs fresh thyme
- 2 cups chicken or turkey stock
Instructions:
- Prepare the turkey: Remove the turkey from the refrigerator about 45 minutes before roasting. Remove the neck and giblets and pat the turkey very dry with paper towels. For even better flavor and crispier skin, you can season the turkey with the salt the night before and leave it uncovered in the refrigerator overnight.
- Make the orange-rosemary butter: Combine the softened butter, olive oil, chopped rosemary, thyme, garlic, orange zest, orange juice, salt, and pepper.
- Carefully loosen the skin over the turkey breasts with your fingers. Rub some of the butter mixture underneath the skin, then spread the remaining mixture generously over the outside of the turkey.
- Fill the cavity: Loosely fill the cavity with orange quarters, onion, rosemary, and thyme. These are there to perfume the turkey rather than serve as stuffing, so don’t pack them tightly.
- Tuck the wing tips underneath the bird and tie the legs together loosely with kitchen twine.
- Roast.
- Heat the oven to 325°F (165°C). Place the turkey breast-side up on a rack in a roasting pan. Pour the stock into the bottom of the pan.
- Roast for approximately 3 to 3½ hours, basting occasionally with the pan juices if desired. If the skin becomes too dark before the turkey is finished, loosely tent the breast with foil.
- Check for doneness: Begin checking the temperature before the estimated cooking time is up. The thickest part of the breast should reach 165°F, and the innermost portion of the thigh should also reach at least 165°F, without the thermometer touching bone.
- Rest: Transfer the turkey to a serving platter and let it rest for 30–45 minutes before carving. Don’t skip the resting time—it helps keep the meat juicy and gives you time to make gravy from the drippings.
- Garnish for the Friendsgiving table: Arrange fresh rosemary sprigs and orange slices or halves around the turkey just before serving.
By Ashley Grace, Southern Boating & Yachting October 2026
