This is a good option for cold-weather Thanksgivings eaten under threatening skies, since the combination of herbs and citrus provides a house-filling aroma that speaks to sunniness. Garnish with some remaining sprigs of sage and thyme, but be careful with the rosemary, as a little goes a long way.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Set a rack inside a large roasting pan. Pat turkey dry with paper towels. Rub bird inside and out with salt and pepper.
Step 2
Place turkey on the rack in the pan. Using a fork, mix butter, lemon zest, rosemary, sage, and thyme in a small bowl. Rub herb butter over top of turkey and inside cavity.
Step 3
Place onion, orange, and lemon inside turkey cavity. Tuck tips of wings under bird (this prevents them from burning during the long roasting time). Pour 4 cups water into pan. Roast turkey, uncovered, for 30 minutes. Reduce oven temperature to 325°F. Baste turkey with pan juices; add more water if needed to maintain at least 1/4" liquid in the bottom of roasting pan. Continue roasting turkey, basting every 30 minutes and tenting with foil if skin is turning too dark, until an instant-read thermometer inserted into thickest part of the thigh without touching bone registers 165°F (juices should run clear when thermometer is removed), about 2 3/4 hours total.
Step 4
Transfer turkey to a platter. Tent with foil and let rest for 1 hour before carving.
Recipe notes
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