**Tantalize your taste buds with a delectable citrus turkey roast, a culinary masterpiece that bursts with vibrant flavors and tantalizing aromas.**
Indulge in a symphony of zesty citrus flavors as you explore a collection of enticing recipes that showcase the versatility of this exceptional dish. From a classic citrus turkey roast with a tantalizing blend of oranges, lemons, and herbs to a tantalizing citrus turkey with a sweet and tangy glaze, each recipe promises a unique culinary adventure. Discover the secrets of creating a succulent and juicy citrus turkey that will be the star of any gathering.
CITRUS-SAGE ROAST TURKEY BREAST WITH GRAVY: SMALL CROWD
Provided by Gina Marie Miraglia Eriquez
Categories turkey Roast Thanksgiving Dinner Lemon Orange Sage Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings, with leftovers
Number Of Ingredients 15
Steps:
- Roast turkey breast:
- Heat oven to 425°F with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out.
- Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Halve orange lengthwise and save one half for another use. Cut remaining half into wedges.
- Starting at wider, thicker end of breast, gently slide an index finger between skin and flesh of breast to loosen skin, leaving skin attached to breast at other end (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and massage skin from outside to distribute butter evenly.
- Put turkey on V rack in roasting pan and sprinkle all over with 3/4 teaspoon salt (if using a kosher turkey, see the Cooks' notes) and 1/4 teaspoon pepper. Put orange and red onion wedges in area between rack and breast. Add 1 cup water to pan and roast turkey 30 minutes.
- Reduce oven temperature to 350°F. Rotate breast 180 degrees and baste with pan juices, then roast 30 minutes.
- Rotate breast again 180 degrees, and baste with pan juices. Tent breast loosely with foil and continue to roast until an instant-read thermometer inserted into thickest part of breast (test both sides, close to but not touching bone) registers 165°F, 25 to 40 minutes longer. (Baste with juices once more; if pan becomes completely dry, add 1/2 cup water.) (Total roasting time: about 1 1/2 hours.)
- Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 25 minutes. Discard orange and onion wedges.
- Make gravy while turkey stands:
- Pour pan juices through a fine-mesh sieve into 1-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
- Position roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into glass measure containing pan juices. Add enough turkey stock to pan juices to bring total to 2 1/4 cups (if stock is congealed, heat to liquefy).
- Melt butter in a 1 1/2- to 2-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper.
CITRUS AND HERB ROAST TURKEY BREAST
A little different from most roast turkey recipes -- a great recipe for any special occasion. If you don't have reisling wine, any good white wine can be used.
Provided by Lvs2Cook
Categories Turkey Breasts
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle turkey breast evenly with salt and pepper.
- Stir together butter, rosemary, and sage. Loosen skin from turkey without detaching it; spread butter mixture under skin. Arrange one-fourth of orange and lemon slices over butter mixture. Gently pull skin over fruit. Coat with cooking spray. Place turkey in an aluminum foil-lined baking pan coated with cooking spray. Place onion and remaining orange and lemon slices in pan. Drizzle with wine.
- Bake at 325° for 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 170°, basting every 30 minutes.
- Cover loosely with aluminum foil coated with cooking spray to prevent excessive browning after 1 hour and 30 minutes, if necessary.
Nutrition Facts : Calories 627.9, Fat 25.2, SaturatedFat 7.3, Cholesterol 224.2, Sodium 442.8, Carbohydrate 10.2, Fiber 2.2, Sugar 3.1, Protein 75.3
CITRUS TURKEY ROAST
I was skeptical at first about fixing turkey in a slow cooker but once I tasted this dish, I was hooked. With a little cornstarch to thicken the juices, the gravy is easily made. -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a thermometer reads 175°. , Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey; serve with gravy.
Nutrition Facts : Calories 162 calories, Fat 6g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 652mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
CITRUS-SAGE ROAST TURKEY WITH GRAVY: LARGE CROWD
Provided by Gina Marie Miraglia Eriquez
Categories turkey Roast Thanksgiving Dinner Lemon Orange Fall Sage Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Roast turkey:
- Heat oven to 425°F with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out.
- Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Quarter orange lengthwise and reserve.
- Starting at (smaller) neck cavity, gently slide an index finger between skin and flesh of breast to loosen skin (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and rub skin from outside to distribute butter evenly.
- Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper in turkey cavities.
- Stuff neck cavity (smaller cavity) with a few orange and onion wedges, then fold neck skin under body and secure with metal skewers.
- Stuff larger cavity with remaining onion and orange wedges, then tie drumsticks together with kitchen string and tuck wings under body.
- Put turkey on rack in roasting pan and sprinkle skin all over with 1 1/2 teaspoons salt (if you are using a kosher turkey, see the Cooks' note) and 1/2 teaspoon pepper. Add 1 cup water to pan and roast turkey 30 minutes at 425°F.
- Reduce oven temperature to 350°F. Rotate turkey 180 degrees and roast 30 minutes. Rotate turkey again 180 degrees and baste with pan juices. Tent turkey loosely with foil and continue to roast, rotating and basting with juices every 30 minutes (if pan becomes completely dry, add 1/2 cup water) until an instant-read thermometer inserted into fleshy part of thighs and thickest part of breasts (test both sides, close to but not touching bone) registers at least 165°F, about 1 1/2 to 2 hours more. (Total roasting time will be 2 1/2 to 3 hours.)
- Carefully tilt turkey so juices in large cavity run into pan. Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 30 minutes. Discard onions and oranges from large cavity and wait to discard onions and oranges in smaller cavity until they are accessible during carving.
- Make gravy while turkey stands:
- Pour pan juices through a fine-mesh sieve into 2-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
- Position roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into measure containing pan juices. Add enough turkey stock to pan juices to bring total to 4 cups (if stock is congealed, heat to liquefy).
- Melt butter in a 3-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer, stirring occasionally, 5 minutes. Season gravy with salt and pepper.
Tips for Making the Perfect Citrus Turkey Roast:
- Choose the Right Turkey: Select a fresh or thawed turkey that is between 12 and 16 pounds. A larger turkey will take longer to cook, so adjust the cooking time accordingly.
- Prepare the Citrus Marinade: Combine orange juice, lemon juice, lime juice, olive oil, garlic, thyme, and rosemary in a large bowl. Whisk until well blended.
- Marinate the Turkey: Place the turkey in the marinade and cover it completely. Refrigerate for at least 8 hours or overnight, turning the turkey occasionally to ensure even marinating.
- Roast the Turkey: Preheat the oven to 350°F (175°C). Remove the turkey from the marinade and pat it dry. Place the turkey in a roasting pan and add the remaining marinade. Roast the turkey for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- Let the Turkey Rest: Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
Conclusion:
The Citrus Turkey Roast is a delicious and impressive dish that is perfect for any special occasion. The combination of citrus flavors and herbs creates a unique and unforgettable taste that will leave your guests wanting more. Follow these tips and you'll be sure to create a perfect Citrus Turkey Roast that will be the star of your next gathering. Enjoy!
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