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Citrus Herb Turkey

Posted by Josh Kaplan on
Citrus Herb Turkey

10 cloves garlic, smashed
1 yellow onion sliced
½ cup orange juice
½ cup apple cider
¼ cup apple cider vinegar
2 Valencia oranges, zested and juiced
1 lemon, zested and juiced
1 lime, juiced
¼ cup olive oil
½ tsp smoked paprika
½ tsp granulated garlic
¼ tsp La Baleine Coarse Sea Salt
1 tsp whole black peppercorns
5 sprigs thyme
1 sprig rosemary

Turkey + Stuffing:
2 cups cubed bread
½ onion, finely chopped
1 stalk celery, finely chopped
½ cup whole fresh cranberries
¼ cup candied orange peels (optional—see recipe)
¼ cup bone broth or chicken stock
5 tbsp butter, room temperature
1 tsp granutlated
1 tsp La Baleine Coarse Sea Salt
¼ tsp freshly cracked pepper
1 tbsp sage, finely chopped
1 tsp thyme, finely chopped
½ tsp smoked paprika
1 lemon, sliced into quarters
1 orange, sliced into quarters



Place turkey in a large bowl or baking dish, then combine all marinade ingredients and pour over turkey.  Place in refrigerator and allow to marinate for about 24 hours, flipping halfway through.

Preheat oven to 350 degrees F.

In a large bowl, combine cubed bread, onion, celery, cranberries, candied orange peels and mix with broth/stock and ¼ reserved marinade. Remove turkey from marinade (reserving for later) and place on a cutting board, then add the stuffing mixture inside the large cavity.Mix together butter, granulated garlic, sea salt, pepper, sage, thyme, and smoked paprika, then rub mixture all over skin and under the skin of the breasts, then truss.

Place turkey inside the center of an If You Care Extra Large Roasting Bag with the seam side up inside a roasting pan and add the lemon and orange slices. Secure the open end of the bag by tightly folding upward as many times as possible, then roast for 2 ½ hours.

Carefully remove turkey from oven and carefully cut or rip the top of the bag to expose the top of the turkey and place back in the oven to brown for another 30 minutes or until desired doneness.

When turkey is complete, allow to rest for 30 minutes and remove stuffing, then carve and enjoy!

Tip: don’t forget to reserve the juices at the bottom of the bag for an easy, mess-free gravy!



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