A delicious turkey rubbed with fresh garlic, thyme, rosemary and orange peel, served on a black plate.

Rosemary Citrus Herb Turkey

Name: Rosemary Citrus Herb Turkey
Total time: 4 h 20 min
Yield: 12
Cuisine: American
Ingredients: ⅓ cup thinly sliced garlic cloves; ⅓ cup fresh rosemary; 2 tablespoons fresh thyme; 1 tablespoon mild olive oil; 1 teaspoon salt; 1 teaspoon cracked pepper; grated peel of 1 lemon; grated peel of 1 orange; 1 (10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed

Break out this delicious Rosemary Citrus Herb Turkey recipe when it’s time to impress. But be prepared — with a rub made of fresh garlic, thyme, rosemary and orange peel, the aroma is absolutely irresistible.

Total Time

4 Hours 20 Minutes

Serving Size

12 Servings

1/3

cup thinly sliced garlic cloves

1/3

cup fresh rosemary

tablespoons fresh thyme

tablespoon mild olive oil

teaspoon salt

teaspoon cracked pepper

grated peel of 1 lemon

grated peel of 1 orange

(10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed

In food processor bowl, combine all ingredients except turkey; process until citrus peel and garlic are finely chopped and ingredients are blended well.

Refrigerate until ready to use. Rub herb mixture over surface of turkey.

Heat oven to 325°F.

Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.

Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4 hours.

Remove foil after 1 hour of cooking. Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.

Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.

Nutrition information not available.