Citrus-Brined & Glazed TurkeyCitrus-Brined & Glazed Turkey
Citrus-Brined & Glazed Turkey
Citrus-Brined & Glazed Turkey
The sweetness of seasonal citrus combines with the bite of peppercorn to create a juicy, tender turkey that puts a tangy twist on tradition.
Logo
Recipe - Downers Grove, IL
Citrus Brined and Glazed Turkey
Citrus-Brined & Glazed Turkey
Prep Time105 Minutes
Servings16
Cook Time270 Minutes
Ingredients
1 (16 to 20 lb.) fresh or frozen turkey
1Ā½ gal. cold water, divided
12 oz. coarse kosher salt
Ā½ cup Fresh Thyme organic cane sugar
8 cups ice cubes
3 oranges, each cut into 8 pieces; divided
2 lemons, each cut into 8 pieces; divided
2 yellow onions, each cut into 8 pieces; divided
3 fresh bay leaves
1 Tbsp. whole black peppercorns
Fresh Thyme olive oil cooking spray
6 Tbsp. Fresh Thyme salted butter, softened; divided
1 Tbsp. Fresh Thyme extra-virgin olive oil
1 Tbsp. finely chopped fresh sage
2 tsp. finely chopped fresh thyme
2 tsp. orange zest
2 cloves garlic, minced
1 cup orange marmalade
1 cup fresh orange juice
2 Tbsp. agave nectar
Garnishes
Directions
  1. Thaw turkey, if frozen. Remove neck and giblets. Rinse turkey body cavity.
  2. For brine, in a large stockpot combine 4 cups water, salt, and sugar. Heat and stir just until salt and sugar are dissolved. Remove from heat. Stir in remaining 20 cups water and the ice. For food safety, cool brine to 45°F.
  3. Place turkey in stockpot with brine. Add 2 oranges, 1 lemon, 1 onion, bay leaves, and peppercorns. Refrigerate 12 to 24 hours, rotating turkey occasionally if not entirely covered by brine.
  4. Remove turkey from brine 1 hour before roasting. Rinse turkey inside and out with cold water; pat dry.
  5. Preheat oven to 325°F. Spray a roasting rack with cooking spray. Place rack in a shallow roasting pan. For butter rub, combine 4 Tbsp. butter, oil, sage, thyme, orange zest, and garlic.
  6. Place turkey, breast side up, on cutting board. Slide your fingers under the breast skin to loosen the skin from meat. Apply 2 Tbsp. butter rub underneath skin.
  7. Place remaining orange, lemon, and onion pieces in turkey cavity. Skewer neck skin to back. Tie drumsticks together with kitchen string; twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Apply remaining butter rub to turkey. Loosely cover with foil.
  8. Roast for 3¾ hours. Meanwhile, in a small pan, combine orange marmalade, orange juice, and agave nectar. Bring to a boil; reduce heat. Gently boil, uncovered, 15 to 20 minutes or until reduced to 1ā…“ cups, stirring occasionally. Stir in remaining 2 Tbsp. butter. Remove ā…“ cup to brush on turkey; reserve remaining glaze for serving.
  9. After the initial 3¾-hour roasting period, remove foil. Brush with 3 Tbsp. glaze. Roast for 15 to 45 minutes more or until internal temperature of thigh reaches 175°F. If necessary, cover with foil to prevent overbrowning.
  10. Remove turkey from oven. Lightly brush with remaining 2 Tbsp. glaze. Cover with foil; let stand 20 minutes. Remove and discard citrus and onion from cavity before carving. Garnish as shown or as desired. Serve with reserved glaze.
Nutritional Information

Each serving contains: 430 calories, 22 g fat, 7 g saturated fat, 0 g trans fat, 179 mg cholesterol, 221 mg sodium, 10 g carbohydrates, 0 g fiber, 5 g sugar, 50 g protein. Daily values: 2% vitamin A, 5% vitamin C, 1% calcium, 17% iron.

105 minutes
Prep Time
270 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
1 (16 to 20 lb.) fresh or frozen turkey
Not Available
1Ā½ gal. cold water, divided
Not Available
12 oz. coarse kosher salt
Fresh Thyme Coarse Sea Salt
Fresh Thyme Coarse Sea Salt - 24.7 Ounce
$2.49$0.10/oz
Ā½ cup Fresh Thyme organic cane sugar
Fresh Thyme Organic Unrefined Cane Sugar
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
8 cups ice cubes
Not Available
3 oranges, each cut into 8 pieces; divided
Navel Oranges
Navel Oranges - 0.8 Pound
$1.59 avg/ea$1.99/lb
2 lemons, each cut into 8 pieces; divided
Lemons
Lemons - 1 Each
$0.99
2 yellow onions, each cut into 8 pieces; divided
Yellow Onions
Yellow Onions - 0.75 Pound
$0.97 avg/ea$1.29/lb
3 fresh bay leaves
Fresh Thyme Organic Bay Leaves
Fresh Thyme Organic Bay Leaves - 0.75 Ounce
$2.50$3.33/oz
1 Tbsp. whole black peppercorns
Mccormick Whole Black Peppercorns
Mccormick Whole Black Peppercorns - 3.5 Ounce
$9.99$2.85/oz
Fresh Thyme olive oil cooking spray
Fresh Thyme Extra Virgin Olive Oil Spray
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.49$1.10/fl oz
6 Tbsp. Fresh Thyme salted butter, softened; divided
Fresh Thyme Salted Butter Quarters
Fresh Thyme Salted Butter Quarters - 1 Pound
$4.99$4.99/lb
1 Tbsp. Fresh Thyme extra-virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 8.5 Ounce
$4.99$0.59/oz
1 Tbsp. finely chopped fresh sage
Fresh Thyme Organic Sage
Fresh Thyme Organic Sage - 0.75 Ounce
$2.50$3.33/oz
2 tsp. finely chopped fresh thyme
Fresh Thyme Organic Thyme
Fresh Thyme Organic Thyme - 0.75 Ounce
$2.50$3.33/oz
2 tsp. orange zest
Navel Oranges
Navel Oranges - 0.8 Pound
$1.59 avg/ea$1.99/lb
2 cloves garlic, minced
Garlic
Garlic - 1 Each
$0.69
1 cup orange marmalade
Bonne Maman Orange Marmalade Preserves
Bonne Maman Orange Marmalade Preserves - 13 Ounce
$7.99$0.61/oz
1 cup fresh orange juice
Fresh Squeezed Orange Juice
Fresh Squeezed Orange Juice - 64 Fluid ounce
$9.99$0.16/fl oz
2 Tbsp. agave nectar
Not Available
Garnishes
Not Available

Nutritional Information

Each serving contains: 430 calories, 22 g fat, 7 g saturated fat, 0 g trans fat, 179 mg cholesterol, 221 mg sodium, 10 g carbohydrates, 0 g fiber, 5 g sugar, 50 g protein. Daily values: 2% vitamin A, 5% vitamin C, 1% calcium, 17% iron.

Directions

  1. Thaw turkey, if frozen. Remove neck and giblets. Rinse turkey body cavity.
  2. For brine, in a large stockpot combine 4 cups water, salt, and sugar. Heat and stir just until salt and sugar are dissolved. Remove from heat. Stir in remaining 20 cups water and the ice. For food safety, cool brine to 45°F.
  3. Place turkey in stockpot with brine. Add 2 oranges, 1 lemon, 1 onion, bay leaves, and peppercorns. Refrigerate 12 to 24 hours, rotating turkey occasionally if not entirely covered by brine.
  4. Remove turkey from brine 1 hour before roasting. Rinse turkey inside and out with cold water; pat dry.
  5. Preheat oven to 325°F. Spray a roasting rack with cooking spray. Place rack in a shallow roasting pan. For butter rub, combine 4 Tbsp. butter, oil, sage, thyme, orange zest, and garlic.
  6. Place turkey, breast side up, on cutting board. Slide your fingers under the breast skin to loosen the skin from meat. Apply 2 Tbsp. butter rub underneath skin.
  7. Place remaining orange, lemon, and onion pieces in turkey cavity. Skewer neck skin to back. Tie drumsticks together with kitchen string; twist wing tips under back. Place turkey, breast side up, on rack in roasting pan. Apply remaining butter rub to turkey. Loosely cover with foil.
  8. Roast for 3¾ hours. Meanwhile, in a small pan, combine orange marmalade, orange juice, and agave nectar. Bring to a boil; reduce heat. Gently boil, uncovered, 15 to 20 minutes or until reduced to 1ā…“ cups, stirring occasionally. Stir in remaining 2 Tbsp. butter. Remove ā…“ cup to brush on turkey; reserve remaining glaze for serving.
  9. After the initial 3¾-hour roasting period, remove foil. Brush with 3 Tbsp. glaze. Roast for 15 to 45 minutes more or until internal temperature of thigh reaches 175°F. If necessary, cover with foil to prevent overbrowning.
  10. Remove turkey from oven. Lightly brush with remaining 2 Tbsp. glaze. Cover with foil; let stand 20 minutes. Remove and discard citrus and onion from cavity before carving. Garnish as shown or as desired. Serve with reserved glaze.