Roast Citrus Turkey
For the ﬂavor injector mixture:
- 1 cup turkey stock
- 1 cup fresh orange juice
- 1 Tbs. orange zest
- 1 Tbs. lemon zest
- 1/4 cup kosher salt
- 2 Tbs. ﬁrmly packed light brown sugar
- 1 fresh turkey, 16 to 18 lb.
- 1 bunch fresh sage
- 4 Tbs. (1/2 stick) unsalted butter, melted
- Salt and freshly ground pepper, to taste
For the gravy:
- 1 jar (17 oz.) turkey gravy base
- 1 1/2 cups milk or turkey or chicken stock
Preheat an oven to 425ºF.
Rinse the turkey inside and out with cold water and pat dry with paper towels. Place the turkey, breast side up, on a rack in a large roasting pan. Gently slide your fingers under the breast to loosen the skin and insert about 12 large sage leaves, spacing them evenly. Place the remaining sage sprigs in the body cavity. Truss the turkey if desired. Submerge the flavor injector needle into the stock mixture and pull the plunger upward to draw in the liquid. Insert the needle 2 to 3 inches into the meat and push the plunger. Repeat in 6 to 10 places along the breast and thighs.
Brush the turkey with the melted butter and season with salt and pepper. Roast for 30 minutes, then reduce the oven temperature to 350ºF. Continue roasting until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165ºF and the thigh registers 175ºF, about 2 1/2 hours more. If the breast begins to cook too quickly or the skin begins to get too dark, cover the turkey loosely with aluminum foil.
Transfer the turkey to a carving board, cover loosely with foil and let rest for 20 minutes before carving. Reserve 2 Tbs. of the pan drippings for the gravy.
To make the gravy, pour the turkey gravy base into a saucepan. Whisk in the pan drippings and milk. Bring to a simmer over medium heat, then reduce the heat to low and keep warm until ready to serve. Carve the turkey and arrange on a warmed platter. Transfer the gravy to a warmed sauceboat and pass alongside.