Citrus Garlic & Thyme Thanksgiving Turkey

This Thanksgiving turkey is infused with deep fall flavors from a citrus garlic brine and a thyme-forward herb butter. Orange peel, lemon zest, fresh garlic, maple, and warm spices create a perfectly golden, incredibly juicy bird with a fragrance that fills the entire house. This recipe is elegant but approachable perfect for your holiday table or your readers’ big day.

Citrus Garlic Brine

Ingredients (for a 12 to 16 lb turkey)

• 1 gallon water

• 1 cup kosher salt

• 1 cup brown sugar

• 1 orange sliced

• 1 lemon sliced

• 1 small onion quartered

• 1 head garlic sliced in half

• 4 sprigs thyme

• 3 sprigs rosemary

• 3 bay leaves

• 1 tablespoon black peppercorns

• 1 teaspoon whole cloves

• Optional: 1 cup apple cider

Instructions

1. In a large pot, combine water, salt, brown sugar, citrus, onion, garlic, herbs, and spices. Bring to a simmer until salt and sugar dissolve.

   
   

2. Cool completely.

   
   

3. Submerge the turkey in the cold brine. Refrigerate 12 to 18 hours.

   
   

4. Remove turkey from brine, pat completely dry, and let sit uncovered in the fridge for 1 to 2 hours so the skin dries and crisps beautifully.

Garlic Citrus Thyme Butter

Ingredients

• 1 cup unsalted butter softened

• 6 cloves garlic minced

• Zest of 1 orange

• Zest of 1 lemon

• 2 tablespoons fresh thyme leaves

• 1 tablespoon chopped rosemary

• 1 tablespoon maple syrup

• 1 teaspoon smoked paprika

• 1 teaspoon ground black pepper

• 1 teaspoon kosher salt

Instructions

1. Mix softened butter with garlic, citrus zest, thyme, rosemary, maple, paprika, salt, and pepper until creamy.

   
   

2. Taste and adjust seasoning if needed.

Roasting the Turkey

Additional Ingredients

• 1 orange cut into wedges

• 1 lemon cut into wedges

• 1 onion cut into wedges

• 1 garlic bulb halved

• Extra thyme and rosemary

• 2 cups chicken or turkey stock

• Olive oil

Instructions

1. Preheat oven to 425 F.

   
   

2. Rub turkey all over with olive oil. Gently loosen the skin of the breast and spread half the herb butter underneath. Spread the remaining butter on the outside.

   
   

3. Stuff the cavity with citrus wedges, onion, garlic halves, and herbs.

   
   

4. Tie legs loosely with kitchen twine and tuck wings under.

   
   

5. Pour stock into bottom of roasting pan and place turkey on a rack.

   
   

6. Roast at 425 F for 20 minutes to brown the skin.

   
   

7. Reduce heat to 325 F and continue roasting about 13 to 15 minutes per pound. Baste with pan juices every 30 minutes.

   
   

8. Cover breast lightly with foil if browning too fast.

   
   

9. Turkey is done when internal temperature reaches 165 F at the thickest part of the thigh.

   
   

10. Rest 30 to 45 minutes before carving.

Chef Amira’s Pro Tips

• Letting the turkey air-dry in the fridge before roasting gives a gorgeous crisp skin.

• For extra shine, brush with a little maple syrup during the last 15 minutes.

• Save all drippings for a citrus herb gravy, it will be insane.

• Add extra garlic halves to the roasting pan for a deep roasted garlic aroma.