Easy Citrus & Herb Thanksgiving Turkey

Making the Thanksgiving turkey is a labor of love — and you'll love this recipe. Smother your turkey inside and out with citrus and fall herbs for a bright take on a classic seasoning. Serve with this sage and cranberry polenta for a meal your family won't forget.

1 12-15 lb Turkey, giblets removed
1/2 cup Salt
2 Lemons
2 Oranges
2 Thyme sprigs
1 Red onion
4 Sage leaves
1 Stick of unsalted butter, room temp
2 tbsp Olive oil
black pepper, to taste

RUB

Place the turkey onto a baking sheet or roasting pan while you zest one lemon and the orange. Place the salt and the zest into a bowl, and reserve the zested lemon and orange to go inside to cavity. Press the salt and citrus zest together with the tips of fingers to bring out the oils. Rub the turkey with the salt mixture all over, cover with parchment, and place on the bottom shelf of the fridge for 6-12 hours.

PREP

Preheat the oven to 350 degrees F.

Remove the turkey from the fridge and pat dry with a paper towel. Quarter the whole lemons and orange, as well as the onion, and stuff inside the cavity of the turkey. Add half of the thyme and sage to the cavity as well.

Place the soft butter in a small bowl, chop the remaining thyme and sage, and mix together. Season with salt and pepper. Use your hands to spread the mixture under the skin of the turkey breast.

Season the outside of the turkey with olive oil and pepper and place into the oven.

COOK

Cook for about 3-3 ½ hours, until the temperature taken on the thigh reads 155-160 degrees F. Rest the turkey for at least 30 minutes before carving.