Herb and Citrus Roasted Turkey

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • Orange Herb Butter: 1/4 cup fresh parsley leaves
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup fresh sage leaves
  • 2 tablespoons fresh thyme leaves
  • 1 large orange, zest only
  • 1 cup butter, softened Turkey: 1 (20 to 24 pound) turkey, fresh or thawed
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • ½ teaspoon paprika
  • 1 large onion, cut in wedges
  • 4 ribs celery, cut in 2-inch pieces
  • 1 large orange, peeled and cut in quarters

Directions

  1. Orange Herb Butter: Using a food processor with stainless steel chopping blade, chop parsley, rosemary, sage, and thyme until finely chopped.
  2. Add butter and orange zest and process until creamy. Stop processor to scrape bowl as needed.
  3. On a sheet of plastic wrap or aluminum foil, shape half of butter mixture into a 2-inch diameter log and refrigerate until firm. Reserve remaining butter at room temperature.
  4. Turkey: Remove the rack from the roaster oven. Cover and heat oven to 325°F.
  5. Remove giblets and neck from cavities of turkey. Discard or save for another use. Place turkey on rack.
  6. Gently slide one hand under the turkey skin over the breast on the turkey to loosen the membranes. Cut thin slices of chilled Orange Herb Butter and slide under the skin of the turkey breast. Pat turkey dry with paper towel. Rub remaining soft herb butter over skin of turkey.
  7. In a small bowl, combine salt, pepper, and paprika. Sprinkle turkey with seasoning. Stuff cavities with onion, celery, and orange. Place turkey on rack. Sprinkle turkey with seasoning mixture.
  8. Using handles on rack, place rack with turkey in roaster oven. Cover and cook 3 to 4 hours or until meat thermometer registers 165°F. Let stand 15 minutes before carving.

Serves: 20-24 

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