Citrus Roasted Turkey and Gravy

I can not recall how I came up with this recipe. My inspiration was Cuban Mojo. Its a perfect Floridian turkey, stuffed full of fresh citrus. I have done this one several times, and each time was amazing. The juicy pieces of citrus fruit compliment the turkey wonderfully and really help to keep the turkey moist during roasting.


  • 1 14-16 lb turkey, thawed, gizzards and neck removed


  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1/2 gallon water
  • 1 1/2 gallons heavily iced water
  • 1 sweet onion, sliced
  • 3 cloves garlic
  • 4 Bay Leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


  • 1 lemon, cut in wedges
  • 1 orange, cut in wedges
  • 1 grapefruit, cut in wedges
  • 1 lime, cut in wedges
  • canola or peanut oil


  • 4 tablespoons pan juices
  • 4 tablespoons flour
  • 4 cups turkey stock

Turkey stock

  • turkey neck
  • giblets
  • 1/2 onion
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 5 cups water


  1. Add salt, sugar, onion, garlic, bay leaves, peppercorns, oregano, and thyme to a large sauce pot. Add 1/2 gallon of the water and bring to a boil. Boil until onions are soft. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.
  2. Preheat oven to 450 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Place on roasting rack. Rub with oil. Stuff with citrus wedges. Roast bird for about 30 minutes at 450 degrees, then reduce to 350 degrees. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from oven and wrap with aluminum foil for at least 15 minutes before carving.
  3. While turkey is cooking, make the stock for the gravy. Add the turkey neck, gizzards, and spices to a saucepan. Add 5 cups of water. Bring to boil, and then reduce to a simmer. Simmer for about 2 hours, while turkey is roasting. Stock is done when meat is coming away from the neck bone. Strain stock before using. Either make the gravy in the roasting pan, or scrap all pan drippings into a skillet to make the gravy. Sprinkle in enough flour to make a roux. You need about 1 tablespoon per tablespoon of pan drippings, per cup of liquid. Cook the roux until it has browned, and is fragrant. Whisk in turkey stock. Bring back to a boil, and reduce to a simmer.
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2 Responses to “Citrus Roasted Turkey and Gravy”

  1. 1
    lululu — November 13, 2009 @ 2:58 pm

    wow, u hv quite a list of turkey recipes. and they all sounds delicious!
    .-= lululu´s last blog, Vanilla Yogurt Cake with Orange Glaze =-.

  2. 2
    redkathy — November 16, 2009 @ 2:08 am

    Oh wow I didn’t see this one when I was here the other day. I would really enjoy this but I’m not sure the DH would :( He’s a real traditionalist!
    .-= redkathy´s last blog, Fresh Cranberry Apple Bake =-.

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