Recipe

Homestyle Roast Turkey: Bright and Citrusy

Juicy roast turkey with crisp skin, a citrus herb butter, and a simple pan gravy that tastes like sunshine and comfort on the same plate.

By Matt Campbell

•

4.8

A whole roast turkey with deeply golden skin on a platter, surrounded by roasted orange and lemon halves and fresh herbs

Jump to Recipe

Roast turkey can feel like a once-a-year, white-knuckle situation. Dry breast, undercooked thighs, mystery cook times, a sink full of dishes. We are not doing that today.

This is my bright and citrusy homestyle turkey: tender meat, crisp edges, and the kind of flavor that makes you take a bite and immediately go back for the gravy. Citrus lifts the whole thing without making it taste like an orange candle. Think: clean, herby, buttery, and just zippy enough to keep every forkful interesting.

Bonus: the method is calm and repeatable. You will salt ahead if you can, rub in a citrus herb butter, roast smart, then use the drippings for a quick pan gravy. Tasting as you go is encouraged.

Close-up of sliced roast turkey breast with visible juices on a cutting board, with orange zest and herbs nearby

Why It Works

Dry brine for juicy meat: Salting the turkey early gives you seasoning all the way through and noticeably moister breast meat.
Citrus herb butter does double duty: Under the skin for flavor and moisture, plus a little on top for that golden, crisp finish.
Two-temperature roasting: Higher heat up front helps browning, then you lower it to cook evenly without turning the breast into sawdust.
Resting is not optional: A good rest keeps the juices in the turkey, not on your cutting board.
Gravy from real drippings: The pan gravy tastes like the roast itself, just punchier.

Pairs Well With

Creamy Mashed Potatoes
Crispy Roasted Brussels Sprouts
Skillet Cornbread
Cranberry Orange Sauce

Storage Tips

Cool it fast: Carve the turkey within 2 hours of cooking so it cools quickly and safely.

Best for bulk storage: Store sliced turkey and gravy separately so everything keeps its texture and reheats cleanly.
Refrigerator: Turkey keeps 3 to 4 days in an airtight container. Gravy keeps 3 to 4 days.
Freezer: Freeze sliced or shredded turkey for 2 to 3 months. Freeze gravy up to 3 months (it may separate slightly, whisk while reheating).
Best reheat move: Add a splash of broth, cover, and warm turkey in a 300°F oven until hot. Or reheat gently in a skillet with a little gravy. Microwave works too, just use lower power and short bursts.
Pro tip: For grab-and-go portions, stash a few slices in gravy. It is basically moisture insurance.

Common Questions

How much turkey do I need per person?

A good rule is 1 to 1 1/2 pounds per person for a whole turkey with bones. If you want lots of leftovers, aim for the higher end.

Do I have to dry brine?

No, but it is the easiest upgrade. Even 12 to 24 hours makes a difference. If you cannot, just salt the butter well and season the cavity.

What internal temperature should turkey be?

For food safety, turkey should reach 165°F in the thickest part of the breast (and the deepest part of the thigh). For best texture, I like to pull it when the breast hits about 160°F and the thigh is 170 to 175°F, then let carryover heat finish the job during the rest. Always confirm 165°F after resting before serving.

How do I keep the breast from drying out?

Dry brine, do not overcook, and rest the bird. Also, if the skin gets dark before the breast is done, tent loosely with foil.

Can I use a roasting bag?

You can, but you will miss out on deeply crisp skin. This recipe is built for open roasting and basting is not required.

My gravy is too thin or too thick. Help.

Too thin: simmer longer. Too thick: whisk in warm broth a splash at a time. Taste and adjust salt at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Roasting pan with rack (or a sturdy sheet pan with a rack)
Instant-read thermometer
Small saucepan for gravy
Fine-mesh strainer (optional, for smoother gravy)
Chef’s knife and carving board
Kitchen twine (optional)

The first turkey I ever helped cook was a full team effort. Lots of opinions, lots of opening the oven door, and one very stressed-out timer situation. It still tasted good because, honestly, butter and gravy are forgiving friends.

These days I like a turkey plan that feels more like cooking with a buddy than taking a final exam. Citrus is my favorite way to do that. It keeps the whole roast tasting awake and fresh, even when the plate is loaded with cozy carbs. This is the bird I make when I want classic comfort, but I also want that little moment where someone pauses mid-bite and goes, “Okay, wow.”

Homestyle Roast Turkey: Bright and Citrusy

(4.8 Reviews)

Prep Time 25 mins (plus 12 to 48 hrs dry brine)

Cook Time 2 hrs 30 mins to 3 hrs 30 mins

Total Time 3 hrs 30 mins (plus brine time)

Servings 10 to 12

Ingredients

Turkey and citrus herb butter

1 whole turkey, 12 to 14 pounds, fully thawed if frozen
Kosher salt for dry brine: 1 1/2 tablespoons Diamond Crystal kosher salt (about 15 g) or 1 tablespoon Morton kosher salt (about 15 g). Use about 10 g if your turkey is pre-brined
1 teaspoon black pepper
12 tablespoons unsalted butter, very soft (1 1/2 sticks)
Zest of 1 orange
Zest of 1 lemon
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
4 garlic cloves, grated or minced
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
1 teaspoon smoked paprika (optional, for color and warmth)
1/2 teaspoon garlic powder (optional, for the outside only)

Roasting aromatics

1 orange, cut into quarters
1 lemon, cut into quarters
1 onion, quartered
2 celery stalks, cut into chunks
2 carrots, cut into chunks
2 cups low-sodium turkey or chicken broth (for the pan)

Quick pan gravy

Pan drippings from the turkey
3 to 4 tablespoons all-purpose flour
2 to 3 cups turkey or chicken broth, warmed
1 to 2 tablespoons unsalted butter (only if drippings are scant)
1 teaspoon fresh lemon juice (optional, to brighten)
Kosher salt and black pepper, to taste

Instructions

Prep the turkey: Remove the giblets and neck (save for stock if you like). Remove any plastic pop-up timer if present. Pat the turkey very dry with paper towels.
Dry brine (12 to 48 hours ahead, recommended): Season all over with the kosher salt and pepper, including a little inside the cavity. Place on a rack set over a sheet pan or in a roasting pan and refrigerate uncovered. This dries the skin for crispier results.
Take the chill off (optional): About 30 to 60 minutes before roasting (or just while the oven heats), let the turkey sit at room temp to cook more evenly. Keep total time out of the fridge under 2 hours.
Heat the oven: Set oven to 425°F. Position a rack in the lower third of the oven.
Make the citrus herb butter: In a bowl, mix softened butter with orange and lemon zest, orange and lemon juice, garlic, rosemary, thyme, parsley, and smoked paprika if using.
Season under the skin, keep the outside simple: Gently loosen the breast skin with your fingers. Spread about 2/3 of the butter under the skin over the breast meat (this is where the garlic and herbs can safely do their thing). For the outside, rub on the remaining butter, but try to leave most of the solid bits (garlic and herbs) under the skin so they do not burn during the high-heat phase. If you want extra garlicky vibes on the surface, use garlic powder, not minced garlic.
Fill the cavity and set up the pan: Put orange quarters, lemon quarters, and onion in the cavity. Add celery and carrots to the roasting pan under and around the rack to act like a cozy little flavor raft. Set the turkey on the rack, breast side up. Pour 2 cups broth into the roasting pan to prevent burning drippings.
Tuck or tie (optional): Tuck wing tips behind the shoulders so they do not scorch. If you want, tie the legs together with twine. This is optional, not a final exam requirement.
Roast high, then low: Roast at 425°F for 30 minutes to kickstart browning. Reduce heat to 325°F and continue roasting until the breast is around 160°F and the thigh is 170 to 175°F. For a 12 to 14 pound turkey, total time is usually 2 1/2 to 3 1/2 hours, but your thermometer is the boss. If the skin is getting too dark, tent loosely with foil.
Rest like you mean it: Transfer turkey to a cutting board and tent with foil. Rest at least 30 minutes (45 is even better). After resting, confirm 165°F in the thickest part of the breast before serving.
Make the gravy: Pour the pan drippings into a measuring cup. Let fat rise, then spoon off most of it, reserving about 3 tablespoons fat in a saucepan. If you do not have enough fat, add 1 to 2 tablespoons butter. Whisk in 3 to 4 tablespoons flour and cook 1 to 2 minutes until lightly golden. Slowly whisk in 2 to 3 cups warm broth plus any defatted drippings. Simmer until thickened, 3 to 8 minutes, until it coats the back of a spoon. Finish with a tiny squeeze of lemon if you want it brighter. Season to taste.
Carve and serve: Slice the breast against the grain, separate thighs and drumsticks, and serve with gravy. Do not forget to snack on the crisp bits while “plating.” That is chef tax.

A saucepan of turkey gravy being whisked on a stovetop with steam rising

Nutrition information is estimated.

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