I love cooking and I like creating my own recipes but sometimes, I just don’t have time to experiment in the kitchen. This week happens to be one of those times. There’s a lot already going on and with the Holiday and I want to make sure that things are just right. We’ve already had one slip up this week where the freezer stopped working and everything thawed out and had to be thrown away. So…..it’s during times like this that I rely on clean eating websites to help me out.
The recipe that I’m sharing with you today comes from Beachbody. I’ve used this one several times when we’ve had turkey and have also used tried it with chicken. Either way, it’s a win-win in our home.
If you’re looking for a delicious Thanksgiving recipe, you’ll want to try this!
Citrus-Herb Roasted Turkey
1 (12 lb.) fresh turkey (organs, neck and gizzard removed)
5 Tbsp. extra-virgin olive oil
2 Tbsp. finely chopped lemon peel
2 Tbsp. finely chopped orange peel
½ cup low-sodium organic chicken broth
½ cup fresh orange juice
¼ cup fresh lemon juice
4 cloves garlic, chopped
1 Tbsp. paprika
1½ tsp. ground cumin (optional)
1½ tsp. dried oregano leaves
1½ tsp. dried thyme leaves
1 tsp. dried rosemary leaves
1½ tsp. sea salt
½ tsp. ground black pepper
1. Preheat oven to 450° F. Position rack in the lower third of the oven.
2. Place oil, lemon peel, orange peel, broth, orange juice, lemon juice, garlic, paprika, cumin, oregano, thyme, rosemary, salt, and pepper in blender; cover. Blend until smooth.
3. Place turkey breast-side up on rack in roasting pan. Rub turkey with half of prepared dressing, including under the skin and inside the cavity. Reserve remaining dressing for basting.
4. Bake for 45 to 55 minutes or until skin is golden brown. Remove turkey from oven and cover breast with aluminum foil.
5. Return turkey to oven. Reduce heat to 350° F. Bake, brushing turkey with remaining dressing every hour, for an additional 2 to 2½ hours or until thermometer inserted in thickest part of thigh registers 165° F. 6. Transfer turkey to a large serving platter and cover with foil. Let turkey stand for 10 minutes before carving.
I hope that you enjoy this recipe as much as we do. Have a wonderful Thanksgiving!