Citrus Roasted Turkey

I really wanted to try a different flavor base for this winter themed citrus roasted turkey. I wanted it to have more of savory and citrus flavor base, so I used coriander seeds, oranges, lemon juice, and persimmons to start on the citrus notes, then added the sage, rosemary, and fennel seeds to balance out the acidity and to give it some savory flavors. The salt is used to help bring out the natural flavors of the turkey and to help keep the skin nice and crispy. Note, I do not brine my turkey, never have, and they always turn out juicy. It’s all about monitoring the turkey and reglazing it with the sauce from the pan. This turkey took about 4 hours to cook but if you have a bigger turkey, it will take longer. As always, if you have any questions about this recipe, feel free to reach out to me and I will always help you out. – Kara

 

Serves 13

Ingredients:

• 13 lb turkey fully defrosted
• 1 orange, quartered
• 1 bunch of sage, chopped (should equal around 2 tbsp)
• 1 bunch of rosemary, chopped (should equal around 2 tbsp)
• 3 rosemary sticks – whole
• 3 sage sticks – whole
• 2 tsp of fennel seeds whole
• 2 tsp of salt
• 4 tsp of sea salt (if you have or can easily find fleur de sel – then use that, if not, sea salt will work fine)
• 1 tbsp of Peppercorn seeds whole
• 1 tsp of coriander seeds
• 1/2 cup of vegetable broth
• 6 small gold potatoes, halved
• 3 persimmons, quartered
• 1 tbsp of olive oil (avocado or sunflower oil would also work)
• 6 tbsp of butter (I use vegan butter, but you can use whatever kind you have or prefer, however I wouldn’t recommend using coconut oil)
• 1 small lemon, halved
• 1/4 cup of vegetable broth

*You will also need twine (can also use unflavored dental floss if you do not have this when cooking)

Directions:

To prepare the turkey, remove the giblets and neck; discard.

Preheat the oven to 350 degrees.

In a large baking pan, place the 6 small quartered gold potatoes in.

Season with 2 tsp of salt.

Next loosen the turkey breast skin so it separates from the meat.

Then in a small bowl, combine the 6 tbsp of butter with the chopped rosemary and sage. You want the herbs to be sticking to the butter for this. Place 3 tbsp of the herbed butter on each side of the turkey breast. (You should still have some herbs leftover – do not toss them – you will use them).

Then place the sage and rosemary sticks inside the turkey. Then place the orange quarters next. Then add the persimmons next. Tie up the legs with twine.

Then mix the fennel seeds, coriander seeds, sea salt, and peppercorns together in a small bowl. Rub half of that mixture on the breasts and the other side of the turkey.

Then using the last bit of the herbs from the butter, rub that mixture on top of the breasts.

Place the turkey on top of the potatoes.

Using half of the lemon, squeeze the juice over the turkey breasts. Place the other half under the skin at the front of the breasts.

Add 1/4 cup of vegetable broth to the pan.

Place the baking pan into the oven at 350 degrees for 45 mins with the breasts facing up.

Then flip the bird and place it back into the oven for 45 mins.

Then flip the bird once more, coating it with the juices from the pan and placing it back into the oven for 30 mins.

Check on the bird every 30 mins (and reglaze if turkey looks dry) until the thickest part of the turkey breast temperature reads at 165.

Then remove from the oven and cover with tin foil. Let the turkey rest for at least 15 mins before carving into it.

 

Serves  13  | Calories per serving: 775  | Fat: 42.1  g | Carbs: 9.8 g | Net Carbs: 8.5 g | Protein: 84.2 g |Iron: 41.3 %