A delightful herb-infused roast turkey recipe with a citrus twist, perfect for festive gatherings.
Combine the brine ingredients in a stockpot and bring to a boil. Cool to room temperature and refrigerate until chilled.
Ensure the brine is completely chilled before adding the turkey to avoid premature cooking.
Submerge the turkey in the brine and refrigerate for 6 hours, turning once halfway through.
Use a large container to ensure the turkey is fully submerged in the brine.
Preheat the oven to 500°F. Microwave the aromatics with a cup of water for 5 minutes.
Microwaving the aromatics enhances their flavors and aroma.
Remove the turkey from the brine, rinse, and pat dry. Stuff the cavity with the aromatics and herbs.
Patting the turkey dry ensures a crispy skin during roasting.
Rub the turkey with canola oil and place it on a roasting rack in a pan. Roast at 500°F for 30 minutes.
Starting at a high temperature helps to seal in the juices.
Reduce the oven temperature to 350°F, cover the breast with foil, and continue roasting until the internal temperature reaches 161°F.
Use a meat thermometer to ensure the turkey is cooked to perfection.
Let the turkey rest for 20 minutes before carving.
Resting allows the juices to redistribute, making the meat tender and moist.
Strain the pan juices, skim off the fat, and combine with chicken broth. Simmer with butter and flour to make gravy.
Whisk continuously to avoid lumps in the gravy.
Carve the turkey and serve with the prepared gravy.
Arrange the carved turkey on a platter for an elegant presentation.
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