Blood Orange Roasted Christmas Turkey with Herb Butter and Festive Garnishes Recipe

Introduction

This Christmas turkey recipe delivers a moist, flavorful centerpiece for your holiday feast. Infused with fresh herbs and bright blood oranges, it’s both traditional and uniquely festive. Follow these simple steps for a beautifully roasted bird that will impress your guests.

Ingredients

• 12 pound whole turkey
• 2 blood oranges (halved)
• 1 yellow onion (cut into quarters)
• 1 head garlic (halved)
• 3 sprigs fresh rosemary
• 2 sprigs fresh sage
• 2 cups low-sodium chicken broth
• Turkey gravy (optional, for serving)
• 1 cup unsalted butter (room temperature, 2 sticks)
• 1 tablespoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh sage
• 4 cloves garlic (minced)
• 1 teaspoon blood orange zest (from 1 orange)
• Blood orange wedges (for garnish)
• Rosemary sprigs (for garnish)
• Pomegranate arils (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F.
2. Step 2: Place the turkey on a roasting pan and pat the skin dry with paper towels.
3. Step 3: Stuff the turkey cavity with the halved blood oranges, onion quarters, halved garlic head, rosemary sprigs, and sage sprigs.
4. Step 4: In a medium bowl, mash the unsalted butter with a fork until smooth. Add kosher salt, black pepper, minced rosemary, minced sage, minced garlic, and blood orange zest. Stir to combine thoroughly.
5. Step 5: Gently loosen the skin on the turkey breast and spread half of the compound butter mixture under the skin.
6. Step 6: Rub the remaining butter mixture evenly over the outside of the turkey.
7. Step 7: Roast the turkey uncovered for 30 minutes at 400°F.
8. Step 8: Lower the oven temperature to 325°F (if needed), add the chicken broth to the bottom of the pan, and continue roasting for 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature reaches 165°F. Baste occasionally with pan juices.
9. Step 9: Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes.
10. Step 10: Use the pan drippings to prepare turkey gravy, if desired.
11. Step 11: Carve the turkey and serve garnished with blood orange wedges, rosemary sprigs, and pomegranate arils. Serve with gravy on the side.

Tips & Variations

• For extra flavor, brine your turkey overnight before beginning this recipe.
• Substitute fresh thyme for sage if preferred, or add a bit of lemon zest for additional citrus brightness.
• If you don’t have blood oranges, regular navel oranges or lemons work well to add a subtle citrus note.
• Resting the turkey after roasting ensures juicy, tender meat and easier carving.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 325°F oven until heated through, or gently microwave in short intervals to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the turkey a day in advance?

Yes, you can prepare the compound butter and stuff the turkey a day ahead. Keep it covered and refrigerated until ready to roast.

How do I know when the turkey is fully cooked?

Use a meat thermometer inserted into the thickest part of the breast and thigh, avoiding bone. The turkey is done when it reaches an internal temperature of 165°F.

Blood Orange Roasted Christmas Turkey with Herb Butter and Festive Garnishes Recipe

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4.5 from 72 reviews

This Christmas Turkey recipe features a perfectly roasted 12-pound whole bird infused with blood oranges, fresh herbs, and garlic, resulting in a juicy, flavorful centerpiece perfect for holiday celebrations. The turkey is rubbed with a fragrant compound butter and roasted to golden perfection, served with optional homemade turkey gravy, garnished with blood orange wedges, rosemary sprigs, and pomegranate arils for a festive touch.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes
• Yield: 10–12 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 12 pound whole turkey
• 2 blood oranges (halved)
• 1 yellow onion (cut into quarters)
• 1 head garlic (halved)
• 3 sprigs fresh rosemary
• 2 sprigs fresh sage
• 2 cups low-sodium chicken broth
• Turkey gravy (optional, for serving)

Compound Butter

• 1 cup unsalted butter (room temperature, 2 sticks)
• 1 tablespoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh sage
• 4 cloves garlic (minced)
• 1 teaspoon blood orange zest (from 1 orange)

Garnishes

• Blood orange wedges
• Rosemary sprigs
• Pomegranate arils

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the turkey.
2. Prepare Turkey: Place the turkey on a roasting pan and pat the skin dry using paper towels to ensure crispy skin.
3. Stuff the Cavity: Stuff the turkey’s cavity with the halved blood oranges, quartered onion, halved garlic head, fresh rosemary sprigs, and sage sprigs to infuse flavor from within.
4. Make Compound Butter: In a medium bowl, mash the room temperature butter with a fork. Add kosher salt, ground black pepper, minced rosemary, minced sage, minced garlic, and blood orange zest. Stir until the mixture is smooth and combined.
5. Apply Compound Butter: Carefully loosen the skin over the turkey breast and spread half of the compound butter under the skin. Then rub the remaining butter mixture evenly over the entire turkey skin.
6. Initial Roast: Roast the turkey at 400°F for 30 minutes to begin browning the skin.
7. Add Broth and Continue Roasting: Pour the low-sodium chicken broth into the bottom of the roasting pan. Lower the oven temperature (implied to about 325°F–350°F) and continue roasting the turkey for an additional 1 hour 30 minutes to 1 hour 45 minutes. Baste the bird occasionally during this time. Roast until the internal temperature reaches 165°F (74°C).
8. Rest the Turkey: Remove the turkey from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15-20 minutes to redistribute juices.
9. Prepare Gravy: While the turkey rests, use the pan drippings to prepare turkey gravy, either following your favorite recipe or the linked optional recipe.
10. Serve: Carve the turkey and serve it garnished with blood orange wedges, rosemary sprigs, and pomegranate arils, alongside the turkey gravy if desired.

Notes

• Letting the turkey rest ensures juicy, tender meat when carved.
• Loosening the skin to apply compound butter under it helps infuse more flavor and keeps the breast meat moist.
• Basting occasionally during roasting helps keep the turkey moist and enhances browning.
• Use a meat thermometer to check the turkey’s internal temperature for doneness—165°F in the thickest part of the breast.
• If blood oranges are unavailable, regular oranges can be substituted but will alter the flavor profile slightly.
• Allow the turkey to come to room temperature before roasting for even cooking.

Keywords: Christmas turkey, roasted turkey, holiday turkey, turkey recipe, compound butter turkey, festive turkey