Citrus-Stuffed Turkey

A beautifully roasted turkey infused with citrus, herbs, and cranberries, brushed with a tangy honey-Dijon glaze and paired with silky pan gravy for a stunning holiday centerpiece.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Turkey

1 12- to 14-pound turkey, thawed

2 sprigs fresh thyme

3 bay leaves

1 large Granny Smith cored and cut into 1-inch pieces

1 stalk celery, coarsely chopped

½ cup dried cranberries

1 cup multi-colored pearl onions, peeled; divided

2 medium blood oranges, halved; divided

2 medium lemons, halved; divided

1 tablespoon butter

⅛ teaspoon black pepper

3 cups reduced-sodium chicken broth, divided

Sea salt flakes, optional

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Glaze

2 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons orange juice

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Gravy

1 cup reduced-sodium chicken broth

4 tablespoons butter

¼ cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

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Directions

Preheat oven to 325ºF.
Remove neck and giblets from turkey; discard. Inside large cavity of turkey, place thyme sprigs, bay leaves, apple, celery, cranberries, ½ cup onions, 1 orange half and 1 lemon half, squeezing a little juice from the orange and lemon into cavity.
Skewer neck skin to back. Tie drumsticks together with 100-percent-cotton kitchen twine. Twist wing tips under back. Place turkey, breast-side-up, on a rack set in a roasting pan. Rub butter over turkey. Sprinkle with pepper. Place remaining orange and lemon halves and ½ cup onions around turkey.
Add 2 cups chicken broth to pan. Insert an oven-going meat thermometer into the center of an inside thigh muscle. Thermometer should not touch bone. Roast, uncovered, for 2 hours, basting turkey with pan juices after each hour.
After 2 hours, cut kitchen string between drumsticks so thighs cook evenly. Combine glaze ingredients; brush over turkey. Add remaining 1 cup chicken broth to pan. Continue roasting about 30 minutes more or until meat thermometer registers 165°F. Remove turkey from oven. Transfer turkey, fruit and onions to a platter; cover with foil and let stand for 15 to 20 minutes. Reserve pan juices.
For gravy, strain pan juices into a bowl; spoon off fat. Add enough chicken broth to make 4 cups. In a large saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Whisk in pan juices. Bring to boiling; reduce heat. Simmer for 10 minutes, stirring occasionally. Stir in salt and pepper. Carve turkey. Serve with gravy.