Featured Recipe

Orange Anise Thyme Turkey

Name: Orange Anise Thyme Turkey
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 whole turkey 10-12 pounds; 2 oranges zest and juice separated; 6 cloves garlic peeled; 3 tablespoons fresh thyme leaves plus sprigs for cavity; 1 tablespoon kosher salt; 2 tablespoons dark brown sugar; 1 teaspoon freshly ground black pepper; 1 stick unsalted butter softened; 1 medium red onion quartered; 2 star anise pods; 1-2 tablespoons vegetable oil for roasting; For Red Wine Gravy:; 3 tablespoons unsalted butter; 2 shallots minced; 3 tablespoons all-purpose flour; 1 cup red wine; 2 cups low sodium chicken or turkey broth; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh thyme leaves; 1 tablespoon cornstarch mixed with 1/3 cup gravy

By Kate

Created on 24 January 2026

Roasted whole turkey infused with fresh citrus, star anise, and thyme. Butter rubbed under skin for moisture and flavor, orange juice injected for deep citrus notes. Cavity stuffed with savory aromatics and compound butter. Oven roasted at moderate heat, basting to maintain juiciness, shielded when browning fast. Rested thoroughly before carving. Accompanied by red wine gravy thickened with cornstarch slurry, finished with sautéed shallots and fresh thyme. Substitutions include lemon or grapefruit for oranges, fennel for star anise. Practical tips on skin loosening, pestering dryness, and temperature checks included.

Prep: 45 min

Cook: 3h 30min

Total: 4h 15min

Serves: 6 servings

turkey holiday roasting citrus herbs

Introduction

Roasting a big bird. Not complicated but many wrong turns. Skin tough, breast dry, overcooked legs. Citrus injects brightness, star anise gives subtle licorice note without overpowering. Butter under skin? Crucial for moist meat and crispy skin. Loosen slow, work gently. Cavity herbs infuse from inside while roasting. Resting not optional but essential; meat fibers relax and hold juices snug. Gravy thickened with roux then wine and broth reduction. Thickened by cornstarch slurry for final finish avoids lumps. Cooking times flexible; rely on thermometer and color; look, touch, smell. Experience matters here — nothing replaces practiced hands and patience. Browning is visual cue, aroma confirmations, texture tests. Address problems as they come; fix dryness with basting or loose foil tenting.

Ingredients

1 whole turkey 10-12 pounds

2 oranges zest and juice separated

6 cloves garlic peeled

3 tablespoons fresh thyme leaves plus sprigs for cavity

1 tablespoon kosher salt

2 tablespoons dark brown sugar

1 teaspoon freshly ground black pepper

1 stick unsalted butter softened

1 medium red onion quartered

2 star anise pods

1-2 tablespoons vegetable oil for roasting

For Red Wine Gravy:

3 tablespoons unsalted butter

2 shallots minced

3 tablespoons all-purpose flour

1 cup red wine

2 cups low sodium chicken or turkey broth

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon fresh thyme leaves

1 tablespoon cornstarch mixed with 1/3 cup gravy

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About the ingredients

Substitute lemon or grapefruit zest if oranges unavailable, adjust sugar to balance acidity. Star anise can be swapped with fennel seed crushed lightly, gives milder anise flavor. Butter can be replaced partly with olive oil for less richness but risks less crisp skin. Kosher salt preferred for even seasoning but fine sea salt works; adjust quantity accordingly to avoid oversalting. Red wine choice impacts gravy depth—cabernet sauvignon or pinot noir both fine but avoid overly tannic heavy wines as may turn bitter. Broth low sodium to control salt levels in finished gravy. Garlic should be fresh not powdered for flavor punch. Rest times depend on size of bird; large turkeys need longer to stabilize heat internally.

Method

Preheat oven to 360°F lining roasting pan with foil to catch drippings clean-up saves time.

Rinse turkey cold water, pat dry well with paper towels, let rest at room temp 30 minutes so skin isn't cold—helps browning and juiciness.

Zest oranges first, then juice, keep separate. Zest packs oils, juice for injection.

In small processor combine garlic, thyme leaves, kosher salt, brown sugar, black pepper, orange zest. Pulse until coarse paste. Add softened butter, blend until uniform spreadable compound butter forms.

Careful loosen skin from breast and thighs with fingers sliding gently. Avoid tearing. Spread compound butter liberally under skin—creates flavor barrier and moist meat. If leftover, reserve for cavity.

Stuff cavity with quartered onion, orange slices, star anise pods, thyme sprigs, leftover butter. Aromatics steam and infuse turkey from inside-out.

Truss legs with kitchen twine to ensure even cooking, better heat distribution. Place breast side up in roasting pan. Rub skin lightly with vegetable oil to encourage crispness.

Inject orange juice slowly into thickest parts of breast, thighs, and drumsticks. This adds moisture and citrus zing deep inside meat. Skip if no injector available; baste more often instead.

Roast uncovered about 14-16 minutes per pound at 360°F. Check after 2 hours. Use instant thermometer at thickest breast part; target 165°F now popular safety temp, some go 170°F which yields firmer meat. Skin should be golden-brown, juices running clear.

Watch for early dark spots. Tent those areas with foil shiny side out to prevent burning but allow overall browning.

Baste every 30 minutes using pan juices to add moisture and flavor. Avoid opening oven too often to maintain temperature.

When done, remove turkey and let rest at least 25 minutes loosely tented foil so juices redistribute not run out when carving. Skin slightly crisped, meat tender and juicy.

While resting start gravy: melt butter in saucepan over medium heat. Add minced shallots sauté until translucent, fragrant, about 3-4 minutes.

Stir in flour forming roux paste; keep whisking for 2 minutes until light golden—no raw flour flavor.

Slowly whisk in red wine and broth, scraping bottom to release browned bits from roasting pan if desired for flavor. Add salt, pepper, thyme leaves. Reduce to simmer low, cook 12-15 minutes to meld flavors and slightly thicken.

Pass gravy through fine mesh sieve to remove shallot bits and extract smooth sauce. Return to pan.

Take 1/3 cup gravy, mix into cornstarch slurry, whisk back into sauce until gravy thickens noticeably—remove from heat immediately to prevent over-thickening.

Check seasoning, add more salt or pepper if needed before serving alongside carved turkey. Garnish turkey platter with fresh thyme and orange slices for color and aroma.

Technique Tips

Prepping citrus first prevents delay mid-step. Skin loosening—do it slowly to avoid tearing which makes butter slip out. Injecting juices adds moisture deep inside; pump multiple small doses rather than all at once to avoid pockets. Trussing standard for stability, keeps legs close to body to ensure even cooking. Temperature most reliable indicator of doneness; 165°F minimum but can go a bit higher for texture preference. Tent foil loosely after cooking to avoid soggy skin. Constant basting key if orange juice injection skipped; retains surface moisture and flavor. Gravy roux browned lightly or risk raw taste; whisk constantly to prevent lumps. Reduction intensifies flavor but watch heat; burn ruins sauce. Cornstarch slurry quick fix to thicken gravy last minute—slowly add back while stirring to avoid clumps. Let rest after thickening to settle consistency before serving.

Chef's Notes

💡 Skin loosening needs patience. Use fingers, gentle but firm. Work slowly to prevent tears. Butter needs to stay put. Even if skin is tight, push through.
💡 Garlic fresh is a must. Avoid powder; it lacks punch. Prepping citrus first is key. Zest packs flavor; juice for injections. Keeps flavors bright and vibrant.
💡 Basting? Every 30 mins. Consistency matters. Skip premature opening of the oven. Temps drop. Check with thermometer; aim for 165°F but know texture. Some like firmer at higher temps.
💡 Tent foil if areas darken too soon. Not all golden-brown is overdone. Watch skin closely. Lustrous and crisp is the goal. Smells should be divine at this point.
💡 Resting is crucial. 25 mins minimum after roasting. Loosely cover with foil to keep warmth. Let those juices move back and settle. Teasing the carving knife too early leads to mess.