It’s citrusy, garlicky, and full of fresh herb flavor.
Adding garlic infuses the meat with a succulent, savory flavor.
We recommendbrining your turkeyfor at least 12 hours before roasting.
Credit:Jake Sternquist
Here’s a quick look at the basic steps.
Ingredients
1(12- to 14-lb.
Place turkey in a 16-quart stockpot.
Credit:Jake Sternquist
Prepare Brine and Soak
Use a vegetable peel, remove strips of peel from lemons and oranges.
(Only remove the colored part of the peel.)
Add citrus peel to pot with turkey.
Juice lemons and oranges.
(You should have 1/3 cup lemon juice and 1/2 cup orange juice.)
Stir to dissolve the salt.
Add water and gently mix.
Cover and chill 8 to 12 hours.
Pat Dry
Remove turkey from brine, pouring excess brine from cavity; discard brine.
Pat turkey dry with paper towels; brush with oil and sprinkle with ground black pepper.
Roast
Preheat oven to 325F.
Insert an oven-going meat thermometer into the center of an inside thigh muscle.
Thermometer should not touch bone.
Cover turkey loosely with foil.
Roast turkey for 2 1/2 hours.
Remove foil; cut kitchen string between drumsticks so thighs cook evenly.
Let Rest and Serve
Remove turkey from oven.
Cover with foil; let stand for 15 to 20 minutes before carving.
Transfer to a cutting board and carve.
Garnish platter with fresh lemons, oranges, and herbs, if desired.
2,000 calories a day is used for general nutrition advice.
