Rosemary Citrus Turkey Recipe is long-time family favorite and we hope you’ll love it at your holiday festivities this year too! If you are look for a moist and flavorful turkey recipe then look no further because this is it! OMG. We love this citrus turkey recipe so much. Say farewell to the days of dried out turkey meat. . . we triple promise you’ll love it so much that you’ll never use another turkey recipe EVER! Also if you are doing a Big Green Egg turkey then we’ve got you covered with directions to make it that way too!

Rosemary Citrus Turkey Recipe is a delicious way to bake up your Holiday Bird this Season!

The secret is in the over night citrus bath you give your turkey. . . is a such lovely trick as the citrus helps to softens up the fibers of the meat to make for an unbelievably juicy turkey! There’s a lot of preparation and love that goes into a holiday feast so be sure your turkey is moist and flavorful with our turkey recipe. It will be hit the party and you’ll be the star turkey chef from now on! 🙂

How to make Rosemary Citrus Turkey Recipe

3 oranges, 1/4 in thick slices
3 lemons, 1/4 inch slices
The evening before place thawed turkey in a turkey baking sack, set citrus slices all over the outside of the turkey and secure with toothpicks if desired. Refrigerate until ready to bake.
Before baking place the following inside the cavity of the bird:
1/2 onion
1 apple, quartered
1 lime, quartered with rind
1 orange, quartered with rind
2 sprigs of rosemary
1 sprig, 12 leaves sage
2 sprigs thyme
Place a bag of ice on turkey breasts for 20 minutes; white meat is fully cooked 20 degrees lower than dark meat so by doing this it allows them to be finished at the same time which doesn’t dry it out!
Pat turkey dry and make butter herb paste for the outside:
1/2 cup butter
2 tablespoon rosemary, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
2 cloves garlic, minced
Combine all ingredients in a small bowl and rub all over the outside of the turkey and under the skin of the breast area if possible. Place turkey in roasting pan. Bake turkey at 325 degrees according to package directions and breast to 160 degrees and thigh to 180 degrees. Baste every hour, after turkey starts browning tent with foil. Our turkey was 23 pounds and it took approximately 7 1/2 hours to bake.
Big Green Egg directions:
We used 1 cup soaked hickory smoke chips but apple would work great too. Turkey absorbs the smoked flavor very well so don’t over do it. When cooking with a BGE sometime before the holiday make sure your pan fits on top of your inverted plate setter. We used a disposable aluminum roasting pan. You’ll need a space between the hot plate setter and the roasting pan. We used a small circle cake cooling rack to accomplish this. Put a 1/4 inch of water in the roasting pan and cook at 325 degrees for 6 1/2 -7 hours.

Enjoy our Rosemary Citrus Turkey with a few of these recipes:

• Honey-Cinnamon Roasted Sweet Potatoes

• Maple, Pecan, Sweet Potato Casserole

• Sweet Potato Casserole

• Prosciutto Wrapped Apple Triangles Recipe

• Fennel Sausage Stuffing

• Homemade Stuffing

• Slow Cooker Creamed Corn

• Butterhorn Rolls

• Grandma Linda’s Rolls

Here are a few of our favorite holiday dessert recipes to inspire your baking!

Yield: 30

Rosemary Citrus Turkey

Name: Rosemary Citrus Turkey
Prep time: 40 min
Cook time: 7 h
Total time: 7 h 40 min
Yield: 30
Cuisine: American
Ingredients: 3 oranges, 1/4 in thick slices; 3 lemons, 1/4 inch slices; The evening before place thawed turkey in a turkey baking sack, set citrus slices all over the outside of the turkey and secure with toothpicks if desired. Refrigerate until ready to bake.; Before baking place the following inside the cavity of the bird:; 1/2 onion; 1 apple, quartered; 1 lime, quartered with rind; 1 orange, quartered with rind; 2 sprigs of rosemary; 1 sprig, 12 leaves sage; 2 sprigs thyme; Place a bag of ice on turkey breasts for 20 minutes; white meat is fully cooked 20 degrees lower than dark meat so by doing this it allows them to be finished at the same time which doesn't dry it out!; Pat turkey dry and make butter herb paste for the outside:; 1/2 cup butter; 2 tablespoon rosemary, minced; 1 tablespoon sage, minced; 1 tablespoon thyme, minced; 2 cloves garlic, minced; Combine all ingredients in a small bowl and rub all over the outside of the turkey and under the skin of the breast area if possible. Place turkey in roasting pan. Bake turkey at 325 degrees according to package directions and breast to 160 degrees and thigh to 180 degrees. Baste every hour, after turkey starts browning tent with foil. Our turkey was 23 pounds and it took approximately 7 1/2 hours to bake.

Prep Time 40 minutes

Cook Time 7 hours

Total Time 7 hours 40 minutes

Ingredients

3 oranges, 1/4 in thick slices
3 lemons, 1/4 inch slices
The evening before place thawed turkey in a turkey baking sack, set citrus slices all over the outside of the turkey and secure with toothpicks if desired. Refrigerate until ready to bake.
Before baking place the following inside the cavity of the bird:
1/2 onion
1 apple, quartered
1 lime, quartered with rind
1 orange, quartered with rind
2 sprigs of rosemary
1 sprig, 12 leaves sage
2 sprigs thyme
Place a bag of ice on turkey breasts for 20 minutes; white meat is fully cooked 20 degrees lower than dark meat so by doing this it allows them to be finished at the same time which doesn't dry it out!
Pat turkey dry and make butter herb paste for the outside:
1/2 cup butter
2 tablespoon rosemary, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
2 cloves garlic, minced
Combine all ingredients in a small bowl and rub all over the outside of the turkey and under the skin of the breast area if possible. Place turkey in roasting pan. Bake turkey at 325 degrees according to package directions and breast to 160 degrees and thigh to 180 degrees. Baste every hour, after turkey starts browning tent with foil. Our turkey was 23 pounds and it took approximately 7 1/2 hours to bake.

Instructions

Big Green Egg directions:
We used 1 C soaked hickory smoke chips but apple would work great too. Turkey absorbs the smoked flavor very well so don't over do it. When cooking with a BGE sometime before the holiday make sure your pan fits on top of your inverted plate setter. We used a disposable aluminum roasting pan. You'll need a space between the hot plate setter and the roasting pan. We used a small circle cake cooling rack to accomplish this. Put a 1/4 inch of water in the roasting pan and cook at 325 degrees for 6 1/2 -7 hours.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 1639Total Fat: 104gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 71gCholesterol: 954mgSodium: 1285mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 179g

We wish you and yours the happiest of feasting with our Rosemary Citrus Turkey Recipe!

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Love Always,

Ruthie & Madeliene