Ingredients

1 navel orange (juiced and zested)

1 lemon (juiced and zested)

3 garlic cloves (minced)

4 tablespoons chopped fresh sage

3 tablespoons chopped fresh rosemary

3 tablespoons chopped fresh thyme

1/4 teaspoon salt

1/4 teaspoon black pepper

8 tablespoons unsalted butter (room temperature)

1 16-pound turkey (thawed if frozen)

1/2 orange (cut in two wedges)

1 lemon (cut in quarters)

1/2 Granny Smith apple (cut in two wedges)

1 garlic head (cut in half)

5 sprigs of sage

2 sprigs of rosemary

5 sprigs of thyme

Kosher salt and fresh ground pepper

Instructions

Step 1: In a small bowl, combine the orange juice and zest, lemon juice and zest, minced garlic, chopped fresh sage, rosemary, thyme, salt, pepper, and softened butter. Stir thoroughly to create the citrus herb butter. Set aside.

Step 2: Preheat your oven to 500°F (260°C). Rinse the turkey inside and out, then pat the skin dry with paper towels. Place the turkey on a roasting rack in a large roasting pan.

Step 3: Stuff the turkey cavity with the orange wedges, lemon quarters, apple wedges, halved garlic head, and herb sprigs.

Step 4: Tuck the wing tips underneath the turkey to prevent burning during roasting.

Step 5: Carefully loosen the skin from the breast and leg meat by gently running your hand between the skin and the meat, working from the top downward.

Step 6: Take one-quarter of the herb butter mixture and rub it thoroughly under the skin over the breast and leg meat, coating as much meat as possible. Repeat on the opposite side, then spread the remaining butter mixture all over the skin, covering the entire turkey.

Step 7: Season the breast and legs with kosher salt and freshly ground pepper. Tie the legs together securely with kitchen twine.

Step 8: Place the turkey on the lowest rack of the oven, roast at 500°F for 30 minutes initially.

Step 9: Reduce the oven temperature to 350°F (175°C). Insert a probe thermometer into the thickest part of the thigh and set it to alert at 161°F (72°C). Continue roasting for about 2 to 2½ hours total for a 14-16 pound turkey. If using an instant-read thermometer, start checking the internal temperature before 2 hours to avoid overcooking.

Step 10: Once done, remove the turkey from the oven and tent it with foil. Allow it to rest for about 30 minutes before carving to let the juices redistribute.

Tips & Variations

For extra crispy skin, pat the turkey dry thoroughly before applying the butter mixture.

If fresh herbs aren’t available, use 2 teaspoons each of dried sage, rosemary, and thyme instead.

Add a splash of white wine or chicken broth to the roasting pan for moist roasting and flavorful drippings.

To enhance the citrus flavor, zest additional orange and lemon over the turkey just before roasting.

FAQs

Can I prepare the herb butter ahead of time?

Yes, you can prepare the herb butter up to a day in advance. Keep it tightly covered in the refrigerator and bring it to room temperature before using.

How do I know when the turkey is fully cooked?

Use a meat thermometer to check the internal temperature. The thickest part of the thigh should reach 161°F (72°C) for safe and juicy results. Letting the turkey rest will bring the temperature up slightly and ensure even cooking.