Citrus and herb roasted turkey

Citrus and herb roasted turkey

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An aromatic roast turkey made with zesty citrus and fresh herbs – your guests will give you rave reviews and are sure to have seconds!

  • Recipe serves8-10
  • Preparation time15 minutes
  • Cooking time165 minutes


  • 1 orange, halved
  • 1 KNORR Chicken Stock Pot
  • 60 ml Chopped fresh herbs (fresh thyme leaves, sage, parsley and/or rosemary)
  • 30 ml Olive oil
  • 2.5 ml Robertsons Black Pepper
  • 5 kg Turkey, giblets and neck d (keep aside to use if making a gravy)
  • 2 medium onions, peeled and quartered


  • Preheat oven to 200°C.
  • Squeeze juice from ½ of the orange and set aside.
  • Dissolve the KNORR Chicken Stock Pot in a little boiling water and combine in a bowl with the chopped herbs, olive oil, orange juice and black pepper.
  • Rub the mixture under and over turkey skin.
  • Arrange the remaining ½ orange and onion inside cavity of turkey the place the turkey into a roasting pan on rack.
  • Roast the turkey for 45 minutes then decrease the temperature to 180° C and roast for another 1 hour.
  • Baste the turkey often during roasting and turn the pan around in the oven.
  • Continue roasting until meat thermometer inserted into the thickest part of the thigh reaches 70°C, about 1 hour.
  • Remove turkey from the roasting pan and keep warm until serving.