Martha Stewart’s mouthwatering Thanksgiving turkey recipe with citrus and herb
This simple yet tangy turkey dressing makes your turkey moist and provides the perfect fresh and earthy flavor.
Turkey is the centerpiece of the Thanksgiving table - and this recipe is as delicious as it will look dressed to perfection on your spread.
Martha Stewart’s citrus and herb turkey recipe has the perfect tangy yet earthy twist and makes the meat moist. The colorful ingredients also create the perfect autumnal table centerpiece. However, the traditional Thanksgiving table is not complete without stuffing, brussels sprouts, mashed potatoes, candied sweet potato casserole, mac and cheese, cranberry sauce, and pumpkin pie. Don't forget the fall-flavored cocktails, too.
If you are getting overwhelmed by all the food prep you have to take on, don’t fret, the late chef Anthony Bourdain broke it down so you can divvy up the tasks. Afterwards, don't let your leftovers go to waste and make chef Antoni Porowski's Thanksgiving leftover breakfast sandwich.
READ MORE: Food saftey expert's best tips to avoid foodborne illness on Thanksgiving
Ingredients
1 whole turkey (about 14 pounds), patted dry
2 tablespoons coarse salt
1 teaspoon black pepper
1 orange, halved
1 lemon, halved
1 small yellow onion, peeled and quartered
1 head garlic, halved
6 sprigs thyme
2 sprigs sage
1 tablespoon olive oil
3 cups chicken stock, warm
½ cup milk
2 tablespoons flour
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Directions
1. Preheat oven to 425 with the rack in the lower third position.
2. Season the cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
3. Rub skin with olive oil and season with remaining salt and pepper.
4. Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
5. Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
6. Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
7. Carve turkey and serve with gravy.
