Deprecated: mysql_connect(): The mysql extension is deprecated and will be removed in the future: use mysqli or PDO instead in /home/simple24/public_html/admin/includes/db/db-connect.php on line 2
The Simple Skillet | Roasted Turkey with Citrus Sage Seasonings



Roasted Turkey with Citrus Sage Seasonings

Serves: 10

Prep Time: 15 minutes

Cooking Time: approx. 2 hours 45 minutes, varies by size

Difficulty: Easy


This is a traditional Thanksgiving turkey and makes a great table presentation. Cooking times vary by turkey size, so follow the chart on the turkey package. To reduce bacterial issues, cook the stuffing in a casserole dish, instead of stuffed inside the turkey.


12 pounds turkey, fresh, whole, fully thawed if frozen

2 stalks celery

2 lemon(s)

1 orange(s)

1 tablespoon poultry seasoning

1 tablespoon kosher salt

1 teaspoon pepper, black, ground

2 tablespoons butter

3 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)


If the turkey is frozen, follow instructions on label carefully for thawing. To cook the turkey, preheat oven at 500 degrees. Remove the bag or giblets from the neck and main cavities of the turkey. Wash turkey inside and out with cold water. Pat dry with paper towels (inside and out). Place turkey on a rack in a roasting pan. In a small bowl, mix poultry seasoning, salt, pepper and one tablespoon of orange zest. Sprinkle seasoning over turkey and inside. Stuff turkey with large pieces of celery, lemon and orange for flavor and to hold the turkey shape. Melt butter in the microwave in a small bowl or cup. Carefully baste turkey with melted butter. Pour 3 cups of broth (chicken, turkey or vegetable)into the bottom of the roasting pan for basting the turkey throughout the cooking process. Tuck turkey wings up and under the turkey to prevent overcooking and burning. Tie ends of legs together with cooking string. Place a piece of foil loosely over the breast part of the turkey for the first half hour, since breast meat cooks quicker than the legs. Place turkey on a rack in lower third of oven. Turn oven temperature down to 350 degrees. After 40 minutes, remove foil and baste turkey. Return turkey to oven without foil. Baste with juices from roasting pan about every 30 minutes. Each time you baste, rotate the turkey for more even cooking. Since ovens vary, cooking times are approximate, and it is best to use a cooking thermometer. Insert the thermometer into the thickest part of the thigh, parallel to the thigh bone, but not touching the bone. Remove the turkey from the oven when thigh temperatur reaches 175 degrees F as it will continue to cook while sitting on the counter. When thigh temperature reads 180 degrees F it is perfect! Breast meat is done at 170 degrees F. For larger turkeys, add about 15 minutes per pound for cooking time, but always use an instant read thermometer to check doneness.


Per Serving (assumes light and dark meat and skin) About: 670 calories, 32 g fat, 10 g saturated fat, 0 g trans fat, 88 g protein, 1 g carbohydrates, 0 g dietary fiber, 980 mg sodium Lower the fat and calories by eating white meat only.