Ingredients
For the turkey:
- 1 turkey (12–14 lbs)
- 4 tablespoons butter
- Salt and pepper to taste
- 1 onion, quartered
- 1 orange, quartered
- 1 lemon or lime, quartered
- 4 garlic cloves, crushed
- Fresh herbs: thyme, rosemary, sage
For the citrus glaze:
- 1 cup fresh orange juice
- ½ cup grapefruit juice
- ¼ cup honey or maple syrup
- 2 tablespoons soy sauce
- 2 teaspoons orange zest
- 1 teaspoon fresh grated ginger
-
Salt and pepper
Instructions
Preheat the oven to 325°F (165°C). Pat the turkey dry with paper towels and rub it with butter inside and out. Season with salt and pepper. Fill the cavity with the onion, orange, lemon, garlic, and herbs. Finally, place the turkey on a large roasting pan.
In a small saucepan, combine the orange juice, grapefruit juice, honey, soy sauce, zest, and ginger. Cook over medium heat until it reduces and thickens slightly (10–12 minutes).
Roast the turkey for 3 to 3.5 hours (or until it reaches 165°F in the thickest part). Every 30 minutes, brush the turkey with the citrus glaze. If it browns too quickly, cover it with aluminum foil.
Let the turkey rest for 20–30 minutes before carving. Serve with a little extra glaze on top.
Florida Touch Tip: Give your Thanksgiving dinner a Florida twist with a creamy, golden Sweet Potato Casserole topped with that crunchy pecan layer everyone loves. Made with fresh sweet potatoes, a hint of cinnamon, and a caramelized pecan crumble, this Southern classic is the perfect blend of side dish and dessert.