Herb & Citrus Turkey Recipe | Low Sodium Thanksgiving Turkey


Main Dish
Fresh Herb and Citrus Roast Turkey

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    A simple herb and citrus rub is all this Holiday bird needs. No butter and no brining means no extra fat or sodium.

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    Servings and Ingredients

    Serves 12
    Fresh Herb and Citrus Roast Turkey
    1 (10-to-12-lbs.) Honeysuckle White whole turkey, thawed if frozen
    ¼ c. Gustare Vita extra virgin olive oil
    1 tbsp. fresh rosemary, chopped, plus additional sprig for cavity
    1 tbsp. fresh sage, chopped, plus additional sprig for cavity
    ½ tsp. Hy-Vee salt
    ½ tsp. Hy-Vee ground black pepper
    1 lemon, cut into 1/4-inch slices
    1 Hy-Vee dried bay leaf
    1 orange, quartered
    1 white onion, quartered
    2 c. Hy-Vee 33%-less-sodium chicken broth
    Turkey Pan Gravy
    1 c. turkey pan drippings
    6 tbsp. Hy-Vee all-purpose flour
    1 c. Hy-Vee 33%-less-sodium chicken broth
    ½ c. dry white wine
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste

    Things To Grab

    • Paper towels
    • Small bowl
    • 100% cotton kitchen twine
    • Roasting pan with rack
    • Aluminum foil
    • Meat thermometer
    • Fine-mesh strainer
    • Medium saucepan
    • Whisk


    1. Preheat oven to 325 degrees. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey body cavity; pat dry with paper towels.

    2. Combine oil, rosemary, sage, salt, and pepper in a bowl. Beginning at neck end of turkey and using you fingers, carefully make a pocket between the flesh and skin of the turkey breasts. Gently rub some of the oil-herb mixture into the pocket under the skin. Slide lemon slices under skin and over breasts. Rub remaining oil mixture over turkey. Stuff main cavity with rosemary and sage sprigs, bay leaf, and quartered orange and onion.

    3. Tuck wings underneath breasts and tie legs together tightly with kitchen twine. Transfer turkey to a rack in a roasting pan. Pour broth into roasting pan.

    4. Cover turkey loosely with foil and roast for 2-1/2 hours. Remove foil; cut band of string between drumsticks so thighs cook evenly. Roast 30 to 45 minutes more or until meat thermometer registers 175 degrees in the thigh. Remove turkey from oven. Cover with foil and let turkey stand for 15 to 20 minutes before carving.

    5. Make Turkey Pan Gravy: Strain pan drippings into a medium saucepan. Whisk flour into pan drippings until smooth. Stir in chicken broth and white wine. Bring to boiling; cook and stir 1 minute more. Season, to taste, with salt and black pepper.

    6. Serve turkey with Turkey Pan Gravy. Garnish with rosemary sprig, bay leaves, and/or orange halves, if desired.

    Nutrition facts


    470 Calories per serving

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 165g
    • Sodium: 410g
    • Total Carbohydrates: 4g
    • Protein: 51g

    Daily Values

    Iron 10%
    Calcium 2%
    Vitamin D 6%
    Potassium 10%

    Recipe Source:

    Balance November 2018