Perfect Citrus Turkey and Gravy

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Ususally my turkeys come out dry, but this one was perfectly cooked and moist. I loosely tented the turkey with foil for all but the last hour or so of cooking to help prevent burning (though the skin did burn a little in parts and I also added a few sprigs of rosemary to the cavity when I added the fruit. My husband was skeptical when I told him what I was going to do but he and my brother-in-law who hates change both loved it! You could taste a hint of the citrus in the meat but the taste was stronger in the skin. I will definitely use this recipe again.

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I tried this recipe after seeing it on Food Network & have to say that the entire family just loved it! I will definitely make this again! I stuffed a large bird with all the extra citrus I could fit in the cavity & the meat was flavorful & moist--YUM!

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I think 5 stars is wrong for this dish...the scale for this dish needs to go to the hundreds!!! I would give it 100 stars!!! I personally do not like to eat turkey...usually way to dry for my standards...but I could not stop pickin at it after we were done eating!!! The best part was the chives..no wait it was the gravy...no I really think it was all the "Wows" and "Dawn this is the best turkey I have ever tasted." I didn't add the mustard to the gravy...not a mustard fan. But the gravy was perfect without it. I used a Sutter Home Sauvignon Blanc...which made the gravy have such a rich and delicious flavor. This dish was an absolute hit at my dinner table!!!!!! My next dish to try is the Cajun Turkey...cait wait!!!!

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This was an interesting and delicious way to do turkey. We demolished the turkey because it was so moist and super good. The only thing I did not do was add the mustard to the gravy because it was way too good without it. Maybe next time.

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Did this turkey for Thanksgiving as well as a traditional stuffed turkey and was't too impressed with it. Depending on your oven you will need to watch to make sure the skin doesn't burn. I would not use a brined turkey for this because the drippings are way too salty for the gravy. The family didn't complain but I had more left overs of this bird then the traditional one.

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Awesome!
My family is very 'traditional' when it comes to turkey. I was really gambling by trying something new. They LOVED it. I was amazed how much the citrus permeated the meat.

When I put it in the oven for the initial 30 minutes at the higher temp, it made alot of popping noises - no doubt from the butter... it freaked me out a little but it was just noise so expect it.

Also made the parsnips & carrots - but I cut them both into 1" chunks. Only thing I'd do diffent here would be to roast them in seperate pans - and I'd start the carrots about 15 minutes earlier, because they were a touch underdone while the parsnips were just right.
T
he gravy was lucious. It was smooth and silky, and the wine/citrus combo was a hit. I did thicken in more however, as I like a thicker gravy.

Thanks Rescue chef. This was THE BEST. Can't wait for a reason to cook a small chicken and do this again!!!!

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I admit this turkey was very moist but did not enjoy the extreme amount of citrus flavor...... I did not enjoy how much the citrus infused in the turkey and then using the pan drippings for the gravy it tasted like I was eating lemons...... Did not enjoy.

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IThis was my first whole Turkey. The citrus was simply devine and you could smell the flavors throughout the basting. As the turkey cooked, I could smell the aroma from the citrus which only made the mouth water just that much. The turkey was very moist and simply dellicious. This is truly a perfect recipe for a turkey. Thank you, Danny.

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Loved the citrus of the orange and grapefruit instead of the traditional garlic/onion/lemon. It helped so much to kick up the heat for the first half hour to get the turkey going. The giblets worked great as a "rack" and no more basting! Yeah - FANTASTIC TURKEY! Thank you.