Ingredients
For the turkey:
- 1 whole turkey (10–12 lbs), fully thawed
- ½ cup unsalted butter, softened
- 2 tbsp olive oil
- 1 large orange, quartered
- 1 lemon, quartered
- 1 lime, halved
- 1 whole garlic bulb, cut in half
- 1 yellow onion, quartered
- 3–4 sprigs fresh rosemary
- 5–6 sprigs fresh thyme
-
4–5 fresh sage leaves
For the Florida citrus herb butter:
- ½ cup softened unsalted butter
- Zest of 1 orange
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp smoked paprika
- 1 tsp salt
-
½ tsp black pepper
For the roasting pan:
- 2 cups chicken or turkey broth
- ½ cup fresh orange juice
- ¼ cup dry white wine (optional)
- 1 tbsp olive oil
Instructions
reheat the oven to 325°F (165°C). Remove the giblets and neck from the turkey cavity, then pat the turkey completely dry with paper towels. Place the turkey breast-side up on a roasting rack inside a large roasting pan.
In a small bowl, combine the softened butter, orange zest, lemon zest, minced garlic, fresh rosemary, thyme, smoked paprika, salt, and black pepper. Mix until all the ingredients are well incorporated and form a smooth, fragrant butter.
Gently loosen the skin over the turkey breast using your fingers, being careful not to tear it. Spread approximately half of the citrus herb butter underneath the skin, directly over the breast meat. Rub the remaining butter evenly over the entire outside of the turkey, including the legs and wings. Drizzle with olive oil.
Fill the turkey cavity with the quartered orange, lemon, lime, onion, garlic bulb, rosemary, thyme, and sage. Pour the chicken broth, fresh orange juice, and optional white wine into the bottom of the roasting pan to create a flavorful base and keep the turkey moist throughout roasting.
Place the turkey in the preheated oven and roast uncovered for approximately 2½–3 hours, depending on its weight and your oven. Baste the turkey with the pan juices every 45 minutes to help develop a beautiful golden-brown skin. If the skin begins browning too quickly, loosely cover the breast with aluminum foil.
The turkey is ready when a food thermometer inserted into the thickest part of the breast and the innermost part of the thigh, without touching bone, registers 165°F (74°C).
Remove the turkey from the oven and let it rest for 30–40 minutes before carving. This allows the juices to redistribute, keeping the meat tender and flavorful. Transfer to a serving platter and garnish with fresh orange slices, rosemary sprigs, thyme, and cranberries for a beautiful Thanksgiving presentation.
Chef’s Tip: November is a wonderful time to enjoy Florida citrus! Add freshly grated orange zest just before serving for an extra burst of brightness. For added texture, sprinkle with toasted pumpkin seeds or chopped pecans.