Whole Roasted Turkey with Citrus Rosemary Salt

Total Time:
3 hr 40 min
25 min
15 min
3 hr

10 to 12 servings

  • Citrus Rosemary Salt:
  • 1 tablespoon fresh rosemary leaves, chopped
  • 2 tablespoons lemon zest
  • 1/2 cup coarse salt
  • Roasted Turkeys:
  • 2 (8 to 10-pound) whole turkeys
  • 2 small whole onions, peeled
  • 2 carrots, cut in half
  • 2 celery stalks, cut in half
  • 1 quart chicken stock or broth
  • 1 cup extra-virgin olive oil, divided
  • 8 sprigs fresh rosemary
  • 2 lemons, halved
  • 4 large carrots, halved lengthwise
  • 8 celery stalks
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • Turkey Gravy:
  • 1/2 cup (1 stick) butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • Salt and freshly ground black pepper
Watch how to make this recipe.
  • For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.

  • Preheat the oven to 425 degrees F.

  • For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.

  • Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.

  • Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.

  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.

  • While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.

  • Carve turkey and serve with gravy.

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Pairs Well With

Jammy, earthy red wine

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    This recipe is featured in:

    Top Turkeys for Thanksgiving