Best 5 Citrus Sage Roast Turkey With Gravy Large Crowd Recipes

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Thanksgiving is a time for family, friends, and feasting. And what's a Thanksgiving feast without a juicy, flavorful turkey? If you're cooking for a large crowd, you'll need a recipe that can handle a big bird. This citrus sage roast turkey with gravy is perfect for the occasion. The citrus and sage flavors complement each other perfectly, and the gravy is rich and flavorful. Best of all, this recipe is easy to follow, so even beginner cooks can make a delicious turkey that will impress their guests.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT



Whole Roasted Turkey with Citrus Rosemary Salt image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h40m

Yield 10 to 12 servings

Number Of Ingredients 19

1 tablespoon fresh rosemary leaves, chopped
2 tablespoons lemon zest
1/2 cup coarse salt
2 (8 to 10-pound) whole turkeys
2 small whole onions, peeled
2 carrots, cut in half
2 celery stalks, cut in half
1 quart chicken stock or broth
1 cup extra-virgin olive oil, divided
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup butter
3/4 cup all-purpose flour
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups chicken broth
Salt and freshly ground black pepper

Steps:

  • For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.
  • Preheat the oven to 425 degrees F.
  • For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
  • Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
  • Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
  • While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
  • Carve turkey and serve with gravy.

PERFECT CITRUS TURKEY AND GRAVY



Perfect Citrus Turkey and Gravy image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 8 to 12 servings

Number Of Ingredients 12

1 (12-pound) turkey, with giblets (see cooking notes at bottom of recipe)
1/2 cup unsalted butter (1 stick), softened, plus 1 tablespoon
2 lemons, zested
1/2 cup chopped chives
2 tablespoons coarse salt
Freshly ground black pepper
1 small orange, halved
1 small grapefruit, halved
1 cup white wine
2 cups chicken stock
1 tablespoon Dijon mustard
2 tablespoons cornstarch

Steps:

  • Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
  • In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
  • Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
  • Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
  • Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
  • Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
  • Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
  • Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
  • Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
  • Bring your turkey to room temperature to ensure that the bird will cook evenly.
  • Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
  • Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
  • I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
  • A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
  • A meat thermometer is the best tool for figuring out if your turkey is fully cooked.

CITRUS-SAGE ROAST TURKEY BREAST WITH GRAVY: SMALL CROWD



Citrus-Sage Roast Turkey Breast with Gravy: Small Crowd image

Provided by Gina Marie Miraglia Eriquez

Categories     turkey     Roast     Thanksgiving     Dinner     Lemon     Orange     Sage     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings, with leftovers

Number Of Ingredients 15

Turkey:
1 (5- to 6- pound) turkey breast, at room temperature for 1 hour
1 stick (1/2 cup) unsalted butter, well softened
1/4 cup finely chopped fresh sage leaves
1 teaspoon grated lemon zest
Salt
Freshly ground black pepper
1 navel orange
1/2 medium red onion, cut into wedges
Gravy:
1 1/2 to 2 cups brown turkey stock or low-sodium chicken broth
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
Special Equipment
Flameproof roasting pan (not glass) with a V-rack; instant-read thermometer; 1-quart glass measure

Steps:

  • Roast turkey breast:
  • Heat oven to 425°F with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out.
  • Stir together butter, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Halve orange lengthwise and save one half for another use. Cut remaining half into wedges.
  • Starting at wider, thicker end of breast, gently slide an index finger between skin and flesh of breast to loosen skin, leaving skin attached to breast at other end (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and massage skin from outside to distribute butter evenly.
  • Put turkey on V rack in roasting pan and sprinkle all over with 3/4 teaspoon salt (if using a kosher turkey, see the Cooks' notes) and 1/4 teaspoon pepper. Put orange and red onion wedges in area between rack and breast. Add 1 cup water to pan and roast turkey 30 minutes.
  • Reduce oven temperature to 350°F. Rotate breast 180 degrees and baste with pan juices, then roast 30 minutes.
  • Rotate breast again 180 degrees, and baste with pan juices. Tent breast loosely with foil and continue to roast until an instant-read thermometer inserted into thickest part of breast (test both sides, close to but not touching bone) registers 165°F, 25 to 40 minutes longer. (Baste with juices once more; if pan becomes completely dry, add 1/2 cup water.) (Total roasting time: about 1 1/2 hours.)
  • Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 25 minutes. Discard orange and onion wedges.
  • Make gravy while turkey stands:
  • Pour pan juices through a fine-mesh sieve into 1-quart glass measure (do not clean roasting pan), then skim off and discard fat. (If using a fat separator, pour pan juices through sieve into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into measure, discarding fat.)
  • Position roasting pan across 2 burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into glass measure containing pan juices. Add enough turkey stock to pan juices to bring total to 2 1/4 cups (if stock is congealed, heat to liquefy).
  • Melt butter in a 1 1/2- to 2-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper.

ROASTED CITRUS & HERB TURKEY



Roasted Citrus & Herb Turkey image

Thanksgiving has never been the same since I tried this recipe. I have made it for the past three years, and it never fails to impress both in presentation and taste. This is a true showstopper! -Nancy M. Niemerg, Dieterich, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 16 servings (2 cups gravy).

Number Of Ingredients 13

1/4 cup butter, softened
2 tablespoons Italian seasoning
1 turkey (14 to 16 pounds)
2 teaspoons salt
2 teaspoons pepper
1 large onion, quartered
1 medium orange, quartered
1 medium lemon, quartered
3 fresh rosemary sprigs
3 fresh sage sprigs
3 cups chicken broth, divided
3 to 4 tablespoons all-purpose flour
1/8 teaspoon browning sauce, optional

Steps:

  • Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Nutrition Facts : Calories 500 calories, Fat 24g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 64g protein.

ROSEMARY AND CITRUS TURKEY FOR A CROWD



Rosemary and Citrus Turkey for a Crowd image

This recipe makes things easier on you if you're feeding a crowd at Thanksgiving. Instead of roasting two birds, or a giant, hard-to-maneuver 22-pounder, borrow a trick that caterers use at large weddings. There's the official wedding cake for show, while in the kitchen there are sheet pans full of the same cake recipe, baked into flat, easily sliceable pieces. Using the same logic, here you'll find a recipe for one whole turkey roasted for that Norman Rockwell moment. Then, pans of easy-to-carve turkey parts are cooked in the same oven at the same time. Monitor everything carefully: The whole bird takes the longest to roast, while the parts roast in about half the time, the white meat often finishing before the dark. You will need a large roasting pan with a rack, and two 9-by-13-inch baking pans.

Provided by Melissa Clark

Categories     dinner, main course

Time 3h

Yield 20 to 24 servings

Number Of Ingredients 16

1 (10- to 12-pound) whole turkey
8 pounds bone-in turkey parts (see notes)
4 1/2 tablespoons kosher salt
2 tablespoons black pepper
1/2 teaspoon allspice
6 garlic cloves, grated on a microplane or minced
Finely grated zest of 2 lemons
Finely grated zest of 2 oranges (save the oranges for juicing)
2 bunches rosemary
1 bunch thyme
3 white onions, peeled, halved and sliced
4 large carrots, peeled and sliced into 1/2-inch coins
3 celery stalks, sliced 1/2-inch thick
2 apples, cored and sliced
Dry white wine, as needed
3/4 cup melted butter or olive oil

Steps:

  • Remove giblets from inside the turkey; reserve for stock or gravy. Pat meat dry with paper towels. In a small bowl, stir together salt, pepper, allspice, garlic and citrus zests. Pat mixture all over turkey and turkey parts (including inside the whole turkey cavity). Stuff one bunch of rosemary in cavity of whole turkey. Strew remaining rosemary and the thyme all over turkey and turkey parts. Refrigerate, uncovered, overnight.
  • Remove whole turkey from the refrigerator 1 hour before you plan to cook it so it can come to room temperature. Heat oven to 350 degrees. Arrange oven racks so the pan with the whole turkey will fit on top rack, and the two pans with parts will fit underneath.
  • Place whole turkey (with herb branches clinging to it) on a rack in a roasting pan. Take parts out of the fridge and place the breasts in a 9-by-13-inch roasting pan. Place the legs and wings in a separate 9-by-13 roasting pan.
  • Distribute onions, carrots, celery and apples into all three pans, scattering them on the bottom of the large roasting pan under the whole turkey, and tucking them in among turkey pieces. Sprinkle 2 tablespoons wine over each pan of turkey parts and pour 1/2 cup wine in the bottom of the whole turkey pan.
  • Transfer whole turkey to the oven and roast for 1 hour (let the parts come to room temperature while the turkey starts roasting).
  • Add parts to the oven underneath the rack with the whole turkey on it, and roast for an additional 30 minutes.
  • Squeeze the juice from the 2 zested oranges. Increase oven temperature to 450 degrees and sprinkle about a third of the orange juice into the bottom of each of the three pans.
  • Drizzle the butter or oil all over the whole turkey and the pieces. Continue roasting until an instant-read thermometer inserted into the meat registers 165 degrees, about 20 to 30 minutes more for the whole turkey, and 15 to 45 minutes longer for the parts. (Note: The turkey breasts may cook faster than the dark meat, so keep your eye on them.) If the breast of the whole turkey starts to look too brown before the bird is cooked through, cover it loosely with foil.
  • When the whole turkey is cooked through, remove from oven, cover with foil and let rest for 20 minutes while the parts finish cooking.
  • When all the turkey parts are cooked through, adjust oven temperature to broil. Broil turkey parts until skin turns golden brown and crisp, 3 to 5 minutes. Let parts rest for 5 minutes before carving and serving. If you want to use the drippings for gravy or stock, strain or use a slotted spoon to remove vegetables first.

Tips:

- Choose a high quality turkey to ensure the best possible flavor. - Don't overstuff the turkey, as this can make it difficult to cook evenly. - Use a meat thermometer to ensure that the turkey is cooked to the proper internal temperature of 165°F (74°C). - Let the turkey rest for at least 15 minutes before carving to allow the juices to redistribute. - Make sure to use fresh herbs and citrus fruits for the best flavor. - If you don't have time to make your own gravy, you can use a good quality store-bought gravy. - Serve the turkey with your favorite sides, such as stuffing, mashed potatoes, and green beans.

Conclusion:

This Citrus-Sage Roast Turkey with Gravy is a delicious and flavorful dish that is perfect for a special occasion or holiday meal. The combination of citrus and sage gives the turkey a unique and unforgettable flavor. The gravy is also very flavorful and easy to make. This recipe is sure to impress your guests and leave them wanting more.

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