Starter & Snack

Whole Roasted Turkey with Citrus Rosemary Salt

Name: Whole Roasted Turkey with Citrus Rosemary Salt
Prep time: 25 min
Cook time: 195 min
Total time: 220 min
Yield: 12 servings
Ingredients: 1/2 cup (1 stick) butter; 3/4 cup butter; 2 carrots, cut in half; 4 large carrots, halved lengthwise; 2 celery stalks, cut in half; 8 celery stalks; 4 cups chicken broth; 1 quart chicken stock or broth; 1/2 cup coarse salt; 1/2 cup all-purpose flour; 3/4 cup all-purpose flour; 8 sprigs fresh rosemary; 1 tablespoon fresh rosemary leaves, chopped; 2 tablespoons lemon zest; 2 lemons, halved; 1 cup extra-virgin olive oil, divided; 2 small whole onions, peeled; Salt and freshly ground black pepper; 2 (8 to 10-pound) whole turkeys; 2 (8 to 10-pound) whole turkeys

6 October 2026

Not yet ratedRate Recipe

Total Time220 Mins

Serves12

Per Serving$1.25

You can never have too many hor d'oeuvre recipes, so give Whole Roasted Turkey with Citrus Rosemary Salt a try. Watching your figure? This lacto ovo vegetarian recipe has 307 calories, 5g of protein, and 24g of fat per serving. This recipe serves 12.

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Method:

1
Watch how to make this recipe.
2
For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.
3
Preheat the oven to 425 degrees F.
4
Remove necks and giblets and put into a large saucepan.
5
Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
6
Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere.
7
Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
8
Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan.
9
Drizzle turkeys with remaining olive oil.
10
Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours.
11
Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
12
While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour.
13
Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed.
14
Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
15
Carve turkey and serve with gravy.