Perfect Citrus Turkey and Gravy

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Turkey with a beautiful twist. The guests loved it. It was juicy and tender. I am going to use this recipie again with a whole chicken. Thanks again food network

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I don't really care for turkey, it alwasy seems dry and tastless until I made this. Now I'll make this whenever I can find a turkey regardless of a holiday. I only had trouble smearing the butter compound outside the turkey so i just melt the leftovers and brush on.

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I've grown so tired of the "traditional" Thanksgiving turkey, that I decided to look for something different this year. I found it and it's delicious!.

I got some odd looks from people at the house as I prepared the bird. Some turned their noses up at the thought of stuffing citrus into the bird. As the turkey cooked and filled the house with wonderful smells, they started coming into the kitchen to check on the bird and by the time it came out of the oven, they were lined up to try it.

It came out perfectly. Just enough citrus to flavor the bird, and a hint of it in the gravy. It was a true hit! As great as this turkey was on Thanksgiving, the leftovers the next day were even more spectacular!

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I tried this receipe last year and it was wonderful.
I've only cooked 2 turkeys in my life (70 yrs youngand this was the best.
I am making it again this year.
Thank you for the receipe.

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This is an excellent recipe for Turkey. It is very moist with a delicate flavor, not a strong citrus as you would think. The first time I used it, I added a Chardonay to the gravy and didn't care for the flavor. The next time, I drank the wine and left it out of the gravy and it was perfect! Very easy and the turkey cooks faster...the time stated in the recipe, not on the packaging. I covered the turkey with foil and removed the last 15-20 min. and it browned nicely. I highly recommend this recipe.

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I hosted Thanksgiving for the first time last year, and this was a huge hit! The turkey was extremely moist and did not have an overpowering citrus taste. I am going to make it again this year.

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I have been stuffing my turkey (and chickens with citrus for years and always have a beautiful and moist turkey.
Try this. Take a package of cheese cloth, open it, unfold and re-fold it into the size of your turkey, making sure that the piece will be big enough to cover the entire bird, including the wings and legs. Soak it in your favorite oil, vegetable, canola, or whatever. Cover the bird with the cheese cloth, making sure that you have covered as much of the bird as possible. I do this the night before and then refrigerate overnight.
Follow the rest of the recipe for timing, etc. Basting can be done periodically, but kept to a minimum to maintain the oven temperature. I add a bit of chicken broth to the pan for basting and make sure that when I am basting, I am getting the fluid into the cavity with the citrus. We are, basically, basting from the inside. The cheese cloth and the oil will keep the moisture from the citrus in the bird and will make the skin crisp without burning or drying out.
When the turkey is done, and you have let it rest for a bit, remove the cheese cloth. Be a bit careful, but for the most part, you will have a crispy skin as well as a juicy, tender turkey.

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I made the turkey my way.

But followed your instruction about making the gravy and everyone loved it. That was about a year ago. I am going to try making the gravy again tomorrow.

So thanks buddy.

Keep it up!

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I really liked this gravy, it was awesome. I'm still partial to just rubbing caraway seeds and salt on the turkey

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I've been cooking turkeys for years now but have never experienced one like this. It was moist, flavorful, and everyone loved it at Thanksgiving Dinner(All 28 of them. The recipe was perfect as described. The only thing that I did different was to put an electronic probe into the breast and removed at 165 degrees and let proof another 20 minutes. I also squeezed some of the citrus from the cavity after baking into the juices before making the gravy which gave it a very unique taste. I did two of them in the same week I loved them so much. Thanks to you we had a very successful dinner for all.