Citrus Oven Roasted Turkey

Here you have another great recipe for your Thanksgiving dinner. Enjoy!!


  • 1 Whole Turkey  (16-18 lbs)
  • 113 g Melted Salted Butter
  • 1 1/2 Cups White Wine
  • 1/4 Cup Lime Juice
  • 1 Orange cut in quarters
  • 1 Onion cut in quarters
  • 1-2 carrots
  • 1-2 Stalks Celery
  • 4 Garlic cloves
  • 2 Tbsp Fresh Thyme (plus some extra sprigs to stuff the cavity of the turkey)
  • 2 Tbsp Fresh Rosemary (plus some extra sprigs to stuff the cavity of the turkey)
  • 1 Tbsp Dry Sage
  • 1/2 Tspn Garlic Powder
  • 1 Tspn Onion Powder
  • Zest of 2 limes
  • Zest of 1 Orange
  • 1 Cup Water or Chicken Broth
  • Salt
  • Black Pepper

Mince the fresh thyme, the Rosemary, and sage. Season the melted butter with the fresh herbs, and also season with the garlic powder, the onion powder, the lime zest, the orange zest,  and plenty of salt and black pepper, stir until combined, then add in a quarter of a cup of lime juice, stir until well incorporated and set aside for a minute.

Dry the whole turkey with paper towels, make sure to also dry up the cavity of the turkey. Then try to loosen up the skin from the meat, but be very careful, try not to tear it up.

Grab a quarter of the orange, and rub it all over the turkey. Make sure to rub it really well, and if you think it’s necessary, grab another quarter of the orange, and continue to rub it on back and inside the cavity of the turkey as well.

Season the turkey’s cavity with plenty of salt and pepper. Then grab some of the butter mixture, and also season the cavity with this butter.  Then stuff the cavity with the rest of the orange, the onion, the carrots, the celery, the garlic cloves, and some sprigs of thyme and rosemary. Tie the turkey legs together to keep all the stuffing inside.

Rub the rest of the turkey with the rest of the butter mixture. And make sure to rub the whole turkey really well,  you want to rub the butter mixture on the turkey skin, and also in between the skin, on the meat of the turkey.  Make sure you use all the butter mixture, do not save any of it.

After the turkey is well seasoned, then transfer it to a roasting pan, and we are going to refrigerate it overnight or for at least three hours before cooking it.

Next day, or three hours later:
Preheat the oven to 350ºF

Before we place the turkey in the oven now into the roasting pan we will also add in one and half cup of white wine and one cup of chicken broth or water.  Now cover the turkey with aluminum foil, and cook at 350ºF for 2 ½ hours.

After 2 ½ hours, remove the turkey from the oven, uncover it, and then baste the turkey with its cooking liquid. Place back in the oven, uncovered, and continue to baste the turkey with its liquid every 30 minutes until completely cooked, (it will take about 2 more hours to cook!) (during the last 30 minutes of cooking, into the roasting pan I will also add in some baby carrots)

Once the turkey is cooked, the internal temperature of the turkey should be 165ºF.  Once the turkey reaches that temperature, remove it from the oven, baste it one last time with its cooking liquid, then cover it with foil, and let it stand in there for 10 minutes before serving it.

After 10 minutes, now you can serve the turkey, I garnish with my turkey with the baby carrots and fresh parsley. I will serve with cheesy pasta, mashed potatoes, and a delicious salad!