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Citrus & Spice Roasted Turkey with Orange Blossom Glaze

A succulent, golden-skinned turkey infused with fresh citrus, warm spice, and floral aromatics. The result is exotic yet familiar — perfect for a winter feast that honors both tradition and elegance.
Course Entree
Cuisine Mediterranean, Middle Eastern-fusion
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
rest time 20 minutes
Total Time 4 hours 20 minutes
Servings 12 (based on a 12–14 lb turkey)
Calories 310kcal

Ingredients

  • Turkey & Aromatic Cavity Fill
  • 1 whole turkey 12–14 lbs, giblets removed
  • 1 orange quartered
  • 1 lemon quartered
  • 1 head of garlic halved crosswise
  • 1 small bunch fresh thyme or rosemary
  • 1 tbsp sea salt divided
  • ½ tbsp cracked black pepper
  • 🧈 Citrus Spice Rub
  • ⅓ cup olive oil or melted ghee
  • 1 tbsp orange zest
  • 1 tbsp lemon zest
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground cinnamon
  • ½ tsp turmeric optional for golden color
  • 1 tsp sea salt
  • 🍊 Orange Blossom Glaze
  • ¼ cup fresh orange juice
  • 2 tsp orange blossom water food grade
  • 1 tbsp allulose syrup or raw honey
  • Pinch clove or cardamom optional

Instructions

  • Step 1: (Optional) Citrus Salt Brine
  • For extra flavor and juiciness, dry-brine turkey overnight:
  • Pat dry. Rub turkey all over with 1 tbsp salt and 1 tsp orange zest. Refrigerate uncovered for up to 24 hours, then pat dry before proceeding.
  • Step 2: Season & Stuff
  • Preheat oven to 325°F (adjusted for commercial convection).
  • Combine all rub ingredients into a fragrant paste.
  • Stuff cavity with orange, lemon, garlic, and herbs.
  • Rub spice blend thoroughly over turkey, under the skin where possible.
  • Step 3: Roast
  • Place turkey breast-side up on rack in a roasting pan.
  • Roast for 2.5–3.5 hours, depending on weight (roughly 13–15 min per lb), basting with pan juices every 45 mins.
  • Use a meat thermometer: 165°F in thickest part of thigh = done.
  • If skin darkens too quickly, tent loosely with foil.
  • Step 4: Glaze Finish
  • In the last 20 minutes of roasting, brush turkey with orange blossom glaze every 5–7 minutes.
  • Let glaze caramelize slightly for shine and floral citrus depth.
  • Step 5: Rest & Carve
  • Remove turkey and tent with foil. Let rest 20–30 minutes before carving.

Notes

Nutrition Facts (per 6 oz serving, skin-on, glazed)

(FDA-compliant, estimated)
  • Calories: 310
  • Total Fat: 19 g
  • Saturated Fat: 5 g
  • Cholesterol: 110 mg
  • Sodium: 340 mg
  • Carbohydrate: 2 g
    • Fiber: 0 g
    • Sugar Alcohol / Allulose: ~1 g
    • Net Carbs: 1 g
  • Protein: 32 g

📦 Storage & Make-Ahead

  • Cooked turkey: Keeps 3–4 days refrigerated
  • Glaze: Can be made 3 days ahead
  • Freezer: Turkey meat freezes well up to 1 month

✨ Culinary & Botanical Notes

  • Coriander + citrus = bright, floral balance to turkey’s richness
  • Orange blossom water gives Middle Eastern elegance — just a few drops transform the glaze
  • Cumin and paprika provide earthy depth and color
  • Cinnamon and clove subtly evoke holiday warmth without sweetness

🛡️ Consumer Safety Note

⚠️ Notice: This dish uses citrus oils and orange blossom water for aromatic flavoring. Ensure orange blossom is food-grade. Individuals with citrus or floral allergies should be advised. Always cook turkey to a safe internal temperature (165°F).