Description
Herb-Citrus Roasted Thanksgiving Turkey – The foolproof method for the most delicious Thanksgiving Day turkey!
Ingredients
Scale
- 18–22 pound turkey, rinse and remove neck and giblets
- olive oil
- 3–4 Tablespoons butter or ghee
Rub:
- 4 Tablespoons Italian Seasoning
- 1 Tablespoon dry mustard
- 1 Tablespoons garlic powder
- 1 ground black pepper
- 1 Tablespoon kosher salt
Stuffing:
- 3 bay leaves
- 2 stalks of celery, quartered
- 1 onion, quartered
- 1 small orange, quartered
- 5 sage leaves
- 1 bunch of rosemary
- 1 bunch fresh thyme
Baste Ingredients:
- 2/3 dry white wine (optional – don’t use if you want it to be Whole30 compliant)
- 2/3 cup butter or ghee, melted
- 2/3 cup orange juice
Instructions
- Preheat oven to 325 degrees F.
- Combine Dry Rub Ingredients in a small bowl and Baste Ingredients in another small bowl; set aside.
- Place the whole turkey in a roasting pan with roasting rack. Ensure it is fully thawed and pat dry with clean paper towels.
- Rub 2 tablespoons of the seasoning inside the cavity along with the stuffing ingredients.
- Rub the outside of the turkey down with olive oil.
- Take the 3-4 Tablespoons of softened ghee or butter and rub all over the turkey (under the skin too, if desired).
- Take the remaining Dry Rub and rub all over the turkey skin.
- Loosely tent with aluminum foil.
- Roast for 14-16 minutes per pound, or until the internal temperature reaches 165 degrees F (use a meat thermometer) in the thickest part of the breast.
- Baste every 30 minutes with pan juices and Baste Ingredients.
- Remove foil for the last 30 minutes to brown the turkey.
- Remove from oven and let it rest for about 20 minutes.
- Carve and serve.
Notes
- No Roasting Rack: you can always make a “rack” out of whole carrots and cut of onions.
- Fully Thawed: Ensure your turkey is fully thawed or it will result in a longer cooking time.
- Leftovers: We love this Turkey Pot Pie with Biscuits!