This super-simple turkey is infused with citrus, garlic and herbs; use organic ingredients when you can for the brightest, freshest flavors.
Recipe by Rori Trovato; photo by Luca Trovato
|1 18- to 20-pound organic turkey||2 tablespoons olive oil|
|1 head organic garlic||2 tablespoons kosher salt|
|1 organic lemon||1 tablespoon cracked black pepper|
|1 organic orange, plus 2 more for garnish|
Preheat oven to 325 degrees F.
Rinse the turkey inside and out with water and remove the bag with the neck and gizzards. Pat dry with a paper towel. Cut off the top of the head of garlic to expose the cloves and place the cut head in the cavity. With a fork, poke holes in the lemon and orange and place in the cavity with the garlic. Add the herbs. Using kitchen string, tie the turkey legs together. Rub the outside of the bird with the olive oil and sprinkle the salt and pepper all over the turkey.
Place the turkey on a rack and place in a roasting pan. Roast for 4 1/4 to 4 1/2 hours, until the thickest part of the thigh measures 165 degrees F with an instant read thermometer. Allow the turkey to sit for 20 to 30 minutes before carving. Garnish with additional herbs and orange slices.
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