Introduction

Hosting a large gathering calls for a showstopping dish, and this Rosemary and Citrus turkey for a Crowd fits the bill perfectly. With a harmonious blend of savory herbs and bright citrus flavors, this recipe elevates the classic roast turkey to new heights. Whether it’s a holiday feast or a special family occasion, this dish delivers on flavor, aroma, and presentation.

This recipe ensures every guest gets a succulent piece, as it combines a whole turkey with additional turkey parts for maximum servings. The citrus zest, fresh herbs, and aromatic vegetables create a rich, flavorful foundation, while the white wine and orange juice add depth and brightness. To top it off, the turkey is basted with butter or olive oil, resulting in crispy, golden skin.

Perfect for serving 20 to 24 people, this turkey recipe includes tips for accommodating various preferences with white or dark meat options. With step-by-step instructions, even novice cooks can confidently prepare this spectacular centerpiece. Let’s dive in and make your next gathering unforgettable!

Ingredients List

Turkey:

  • 1 (10- to 12-pound) whole turkey
  • 8 pounds bone-in turkey parts (mix of breasts, thighs, drumsticks, or wings)
  • 4½ tablespoons kosher salt
  • 2 tablespoons black pepper
  • ½ teaspoon allspice
  • 6 garlic cloves, grated or minced
  • Zest of 2 lemons
  • Zest of 2 oranges (reserve oranges for juicing)
  • 2 bunches fresh rosemary
  • 1 bunch fresh thyme

Aromatics:

  • 3 white onions, peeled, halved, and sliced
  • 4 large carrots, peeled and sliced into ½-inch coins
  • 3 celery stalks, sliced into ½-inch pieces
  • 2 apples, cored and sliced

Cooking and Basting:

  • Dry white wine, as needed
  • Juice of 2 zested oranges
  • ¾ cup melted butter or olive oil

Step-by-Step Instructions

1. Prepare the Turkey (Overnight)

  • Remove the giblets from the turkey cavity and reserve them for stock or gravy. Pat the turkey and turkey parts dry with paper towels.
  • In a small bowl, combine kosher salt, black pepper, allspice, garlic, and citrus zests. Rub this mixture all over the turkey and turkey parts, including inside the cavity of the whole turkey.
  • Stuff one bunch of rosemary inside the turkey cavity. Scatter the remaining rosemary and thyme over all the turkey pieces.
  • Refrigerate the seasoned turkey uncovered overnight to allow the flavors to penetrate and the skin to dry slightly for crispiness.

2. Bring to Room Temperature

  • Remove the whole turkey from the refrigerator about 1 hour before cooking to allow it to come to room temperature.

3. Preheat and Arrange

  • Preheat the oven to 350°F (175°C).
  • Arrange the oven racks to accommodate a large roasting pan on the top rack and two smaller roasting pans below.

4. Assemble the Roasting Pans

  • Place the whole turkey on a rack inside a large roasting pan.
  • Divide the turkey parts between two 9-by-13-inch roasting pans, placing breasts in one pan and legs and wings in another.
  • Distribute onions, carrots, celery, and apples across all three pans. Add 2 tablespoons of white wine to each pan with turkey parts and pour ½ cup of wine into the whole turkey pan.

5. Roast the Turkey

  • Start by roasting the whole turkey on the top rack for 1 hour. Allow the turkey parts to come to room temperature during this time.
  • After 1 hour, add the turkey parts to the oven on the lower racks. Roast for an additional 30 minutes.

6. Add Citrus and Butter

  • Squeeze the juice from the zested oranges. Increase the oven temperature to 450°F (230°C). Divide the orange juice among the three pans, pouring a third into each.
  • Drizzle melted butter or olive oil over all the turkey pieces and the whole turkey.

7. Finish Roasting

  • Continue roasting until an instant-read thermometer inserted into the thickest part of the meat reads 165°F (74°C). This may take 20–30 minutes more for the whole turkey and 15–45 minutes for the parts.
  • If the whole turkey breast browns too quickly, loosely cover it with foil.

8. Rest and Crisp

  • Once the whole turkey is cooked, remove it from the oven, cover with foil, and let it rest for 20 minutes.
  • While the turkey parts finish cooking, adjust the oven to broil and broil the parts for 3–5 minutes to crisp the skin. Let the parts rest for 5 minutes before carving.

Tips for Success

  1. Meat Selection: Use a mix of white and dark meat parts to suit different preferences.
  2. Crispy Skin: Drying the turkey overnight in the refrigerator ensures crispy skin.
  3. Check Temperatures: Use a meat thermometer to avoid overcooking, especially with turkey breasts.

Recipe Variations

  1. Herb Substitutions: Swap rosemary and thyme for sage and parsley for a different flavor profile.
  2. Citrus Twist: Add lime zest and juice for a slightly tangier taste.
  3. Spice It Up: Add smoked paprika or cayenne to the spice rub for a hint of heat.

Serving Suggestions

  • Serve alongside classic sides like mashed potatoes, cranberry sauce, and green beans for a traditional holiday meal.
  • Pair with a robust white wine like Chardonnay or a light red like Pinot Noir.
  • Offer a variety of sauces, such as gravy, citrus-infused aioli, or a cranberry-orange relish.

Storage & Leftovers

  • Refrigerator: Store cooked turkey in airtight containers for up to 4 days.
  • Freezer: Freeze carved turkey meat for up to 2 months.
  • Reheating: Warm in a 300°F (150°C) oven covered with foil to retain moisture.

Nutrition Information (Per Serving)

Serving Size: 1 portion (approx. 8 ounces)

  • Calories: 320 kcal
  • Protein: 38 g
  • Fat: 14 g
  • Carbohydrates: 5 g
  • Sodium: 400 mg

Cost Estimation

Approximate cost per serving: $4.50–$6.00
Budget Tips:

  • Purchase turkey parts in bulk for better pricing.
  • Opt for seasonal citrus fruits to keep costs low.

Have you tried this Rosemary and Citrus Turkey for a Crowd? Share your feedback in the comments or tag us on Instagram with #HolidayTurkeyFeast. Don’t forget to pin this recipe for your next gathering!