Remove and discard neck and giblets from turkey; set aside.
Impress your guests with this dry-brined turkey infused with citrus flavors.
Servings and Ingredients
|1 (12-to-14 lbs.) fresh turkey, thawed if frozen|
|2 tbsp. plus 1 tsp. orange zest, (reserve fruit)|
|1 tbsp. plus 1 tsp. lemon zest, (reserve fruit)|
|1 tbsp. plus 1 tsp. grapefruit zest, (reserve fruit)|
|2 tsp. lime zest, (reserve fruit)|
|⅓ c. kosher salt|
|1 ½ tbsp. Hy-Vee light brown sugar, packed|
|2 tsp. cracked black pepper|
|2 sprig(s) fresh rosemary, plus additional for garnish|
|2 sprig(s) fresh sage, plus additional for garnish|
|¼ c. Hy-Vee unsalted butter, melted|
Things To Grab
- Small bowl
- Paper towels
- Roasting pan with rack
- Hy-Vee nonstick cooking spray
- 100% cotton kitchen string
- Meat thermometer
- Aluminum foil
Combine 2 tablespoons orange zest, 1 tablespoon each lemon, grapefruit, and lime zests, salt, brown sugar, and pepper. Rub mixture inside cavity and over skin of turkey. Refrigerate, uncovered, for 1 to 2 days.
One hour before roasting, brush off citrus mixture from inside and outside of the turkey. Pat dry with paper towels.
Preheat oven to 450 degrees. Spray a roasting rack from a large shallow roasting pan with nonstick spray; place rack in pan. Cut reserved citrus fruits into wedges. Stuff fruits and herbs in turkey cavity. Tuck wings underneath breasts; tie legs together with kitchen string. Transfer turkey to prepared rack in pan.
Combine butter and remaining 1 teaspoon each lemon and orange zests; brush over turkey. Roast, uncovered, 30 minutes. Reduce oven temperature to 325 degrees. Roast 1-3/4 to 2-1/4 hours or until turkey reaches 165 degrees in thickest part of meat. Cover with foil; let stand for 20 minutes before carving. Garnish as desired with additional citrus fruits and herbs.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for brined foods.
Hy-Vee Seasons November 2021