Ultimate Festive Roast Turkey with Citrus-Herb Butter and Apricot-Cranberry Stuffing
Elevate your Christmas dinner with this showstopping roast turkey recipe. The citrus-herb butter ensures a moist, flavourful bird, while the apricot-cranberry stuffing adds a delightful festive twist. This recipe combines traditional techniques with modern flavours for a memorable holiday feast.
Cooking Ingredients & Instructions For Roast Turkey
Ingredients:
- 1 whole turkey (12-14 lbs), giblets removed
- 1 cup unsalted butter, softened
- Zest of 2 oranges and 1 lemon
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh rosemary, chopped
- 4 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 onion, quartered
- 2 cups chicken broth
For the Stuffing:
- 8 cups day-old bread cubes
- 1 cup dried apricots, chopped
- 1/2 cup dried cranberries
- 1 cup onion, finely chopped
- 1 cup celery, finely chopped
- 1/2 cup unsalted butter
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme leaves
- 1 cup chicken broth
- 2 eggs, beaten
- Salt and pepper to taste
Instructions:
- Brine the turkey 24 hours in advance using a simple salt and sugar solution with herbs.
- On the day of cooking, preheat the oven to 325°F (165°C).
- Make the citrus-herb butter by combining softened butter, citrus zest, herbs, garlic, salt, and pepper.
- Carefully separate the skin from the turkey breast and rub half of the butter mixture under the skin.
- Stuff the cavity with quartered orange, lemon, and onion.
- Tie the legs together and tuck the wing tips under the body.
- Rub the remaining butter mixture all over the outside of the turkey.
- Place the turkey on a rack in a roasting pan and pour 2 cups of chicken broth into the pan.
- Roast the turkey for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- While the turkey is roasting, prepare the stuffing: Sauté onions and celery in butter, add herbs, then mix with bread cubes, apricots, and cranberries. Add broth and eggs, season, and bake in a separate dish for the last hour of turkey roasting.
- Let the turkey rest for 30 minutes before carving.
- Serve with the stuffing, homemade gravy (using pan drippings), cranberry sauce, and traditional sides.
Top Tips:
- Use a meat thermometer to ensure the turkey is cooked to the correct temperature.
- Cover the turkey with foil if it browns too quickly.
- For extra crispy skin, pat the turkey dry before applying the butter mixture.
- Save the pan drippings to make a rich, flavorful gravy.
Different Variations:
- Herb-Roasted: Replace the citrus zest with additional fresh herbs for a more traditional flavor.
- Spicy Southwest: Add chili powder and cumin to the butter mixture for a spicy kick.
- Maple-Glazed: Brush the turkey with maple syrup during the last 30 minutes of roasting for a sweet finish.
- Mediterranean: Use olive oil instead of butter and add oregano and lemon juice to the seasoning.
Nutritional Guide (per serving, assuming 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 650 |
| Protein | 55g |
| Fat | 35g |
| Carbs | 30g |
| Fiber | 3g |
| Sodium | 800mg |
Can Turkey Meatloaf Techniques Be Used to Keep Roast Turkey Moist?
Using tricks from turkey meatloaf recipes can enhance your roast turkey, ensuring it stays juicy. Techniques like adding breadcrumbs, eggs, or even veggies lock in moisture during cooking. These methods, inspired by creating the ultimate moist turkey meatloaf, can transform your roast turkey into a tender, flavorful centerpiece everyone will love.
FAQ:
Q: Can I prepare the turkey the night before?
A: Yes, you can season and butter the turkey the night before. Keep it covered in the refrigerator and bring to room temperature before roasting.
Q: How long should I thaw a frozen turkey?
A: Allow 24 hours of thawing time in the refrigerator for every 4-5 pounds of turkey.
Q: Can I stuff the turkey with the stuffing?
A: While you can, it’s safer and more efficient to cook the stuffing separately to ensure it reaches a safe temperature and the turkey cooks evenly.
Q: How do I know when the turkey is done?
A: The turkey is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
