Festive Citrus-Cranberry Holiday Turkey
Ingredients:
1 whole turkey (12–14 lbs / 5.5–6.5 kg), thawed
½ cup unsalted , softened
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
Zest of 1 orange and 1 lemon
2 oranges and 1 lemon, quartered
1 cup fresh cranberries
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 cup chicken or turkey broth
Directions:
Preheat oven to 325°F (160°C). Remove giblets and pat the turkey dry with paper towels.
In a small bowl, mix softened butter with salt, pepper, paprika, garlic powder, and citrus zest. Rub the butter mixture all over the turkey, under the skin, and inside the cavity.
Stuff the turkey cavity with quartered citrus, cranberries, rosemary, and thyme.
Place turkey breast-side up on a roasting rack in a roasting pan. Pour broth into the pan.
Tent the turkey loosely with foil and roast for about 3–3.5 hours, basting every 45 minutes. Remove foil for the last 30–45 minutes to brown the skin.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove turkey from oven and let rest for 20 minutes before carving. Serve with pan juices and remaining roasted citrus and cranberries.
Nutritional Info (per serving, serves 12):
Calories: 350 kcal
Carbohydrates: 6 g
Protein: 35 g
Fat: 22 g
Fiber: 1 g
Sugars: 3 g