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Turkey with Herbes de Provence and Citrus

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Turkey with Herbes de Provence and Citrus

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Adjust Servings:
1 Turkey neck, giblets reserved
1 Orange cut into wedges
1 Lemon cut into wedges
1 Onion cut into wedges
6 Rosemary Sprigs
6 Sage Sprigs
6 Oregano Sprigs
7 Tablespoons Unsalted Butter
2 Tablespoons herbes de Provence
1 Tablespoon Olive Oil
1,5 Teaspoons Salt
1,5 Teaspoons Black Pepper Freshly Ground
6 cups canned Chicken Broth low-salt
1/3 cup Flour

Whether you’re roasting a whole turkey for the first time, or just need your yearly refresher, this guide will help you through the steps to a perfect turkey: Crispy skin, tender meat, well seasoned, and so delicious.

  • 255 mins
  • Serves 10
  • Medium






Preheat the oven to 400 degrees F and place the rack in the bottom third of the oven.


Clean the turkey by rinsing it and patting it dry with paper towels. In a large roasting pan, place the turkey on a rack.

In the main turkey cavity, place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb.

Tie the legs together to hold the shape of the turkey.


In a small saucepan over medium heat, melt 2 tablespoons butter, herbes de Provence, oil, and 1 1/2 teaspoons salt and pepper. Rub the butter mixture all over the bird and in between the meat and skin of the turkey breast.


In a roasting pan, place the turkey neck and giblets. (You can prepare the recipe up to this point a day ahead of time.) Cover and store in the refrigerator. Allow 30 minutes for room temperature before roasting.)


Wrap foil around the turkey breast. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan.


For 40 minutes, roast the turkey.

Preheat the oven to 350 degrees Fahrenheit. Remove the turkey from the foil and add another cup of liquid to the pan.

Continue roasting the turkey until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer.

Cover the turkey with foil and place it on a serving plate. Allow 30 minutes to stand while making the gravy.


To prepare the gravy, start by whisking together the flour, salt, and pepper. Using a strainer, strain the turkey pan juices from the roasting pan into a 4-cup glass measuring cup, discarding the particles.

Spoon off the fat from atop the pan juices.Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total.


In a heavy big saucepan over medium-high heat, melt the remaining butter. Whisk in the flour for 1 minute. Whisk in the broth gradually. Cook, whisking often, until the gravy thickens slightly, about 10 minutes. Salt & pepper to taste. Serve the turkey with gravy on the side.


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