A citrus-salt rub the night before results in a succulent turkey; a sprinkle of paprika adds extra flavor and a deep, dark color.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 whole turkey (12 to 14 pounds) ; thawed if frozen, neck and giblets removed
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon grated lemon zest plus 1/2 cup juice (from 4 lemo
1 tablespoon grated orange zest plus 1 cup juice (from 2 orang
Coarse salt and pepper
2 stalks celery ; cut into thirds
2 carrots ; cut into thirds
1 large yellow onion ; cut into 6 wedges
4 1/2 cups unbaked stewart.com/94
1/4 cup paprika ; divided
2 cups apple cider
1 stick unsalted butter
2 cups chicken broth ; divided
5 tablespoons all-purpose flour

servings

INSTRUCTIONS

See original recipe: https://www.marthastewart.com...

For preparation instructions, visit the link above. Why not here? Read our Pledge to Food Bloggers.

Are you the original author? Claim your page on BigOven to get more exposure in our apps.

NOTES

Alert editor

Citrus-Rubbed Turkey with Cider Gravy

1 whole turkey (12 to 14 pounds) thawed if frozen, neck and giblets removed
1 tablespoon finely chopped fresh thyme leaves 
1 tablespoon grated lemon zest plus 1/2 cup juice (from 4 lemo 
1 tablespoon grated orange zest plus 1 cup juice (from 2 orang 
  Coarse salt and pepper 
2 stalks celery cut into thirds
2  carrots cut into thirds
1 large yellow onion cut into 6 wedges
4 1/2 cups unbaked <a href="https://www.marthastewart.com/94 
1/4 cup paprika divided
2 cups apple cider 
1 stick unsalted butter 
2 cups chicken broth divided
5 tablespoons all-purpose flour

Pat turkey dry with paper towels. Tuck wing tips underneath body and place on a roasting rack in a heavy-bottomed metal roasting pan. Combine thyme, lemon and orange zests, 2 tablespoons plus 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper; beginning with underside, sprinkle on turkey, including in large cavity. Refrigerate, uncovered, 8 hours (or overnight).
Let turkey sit at room temperature 1 hour. Preheat oven to 425 degrees. Remove rack and turkey from pan, discard accumulated liquid, and add celery, carrots, onion, and 2 cups water to pan. Return rack and turkey to pan. Wipe any remaining rub from inside with a paper towel and loosely fill large and neck cavities with stuffing. Tie legs together with kitchen twine and evenly sprinkle turkey with 2 tablespoons paprika.
Place pan in oven, reduce temperature to 375 degrees, and roast 25 minutes. Meanwhile, in a small saucepan, bring orange and lemon juices, cider, butter, and remaining 2 tablespoons paprika to a simmer over medium.
Baste turkey with cider mixture; keep remaining warm over low. Continue roasting, basting turkey with cider mixture every 25 minutes (tent turkey with foil if necessary to prevent overbrowning), 2 to 2 1/2 hours. Turkey is done when an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) and center of stuffing reads 165 degrees.
Transfer turkey to a platter or cutting board, tent with foil, and let rest 30 minutes before scooping out stuffing and carving turkey. Strain pan juices through a fine-mesh sieve and discard solids. Skim fat and return juices to pan. Set pan across two burners, add 1 cup broth, and bring to a simmer over medium, scraping up browned bits with a wooden spoon. Whisk together flour and remaining cup broth; add to pan, whisking constantly, until gravy is thickened, about 4 minutes. Season with salt and pepper and serve warm with carved turkey and stuffing.

Add Photo

citrus-rubbed-turkey-with-cide-bc5370-00709b988c797cc03043075e.jpg

Bookmarked from external site
BigOvenBookmarker

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 serving (290g)
Recipe Makes: 12 servings

Calories: 554
Calories from Fat: 349 (63%)

Amt Per Serving		% DV

	Total Fat 38.8g	52 %
	Saturated Fat 13.7g	69 %
	Monounsaturated Fat 14.8g
	Polyunsanturated Fat 7.1g
Cholesterol 173.6mg		53 %
Sodium 213.6mg		7 %
Potassium 551.8mg		15 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 9g
Protein 39.1g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 554

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe