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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!

Preparation time


1 orange, halved
1 Knorr chicken stock pot
60 ml fresh herbs, chopped (fresh thyme leaves, sage, parsley and/or rosemary)
30 ml olive oil
2.5 ml Robertsons freshly ground black pepper
5 kg turkey, giblets and neck removed (keep aside to use if making)
2 medium onions, peeled and quartered

Preparation method

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.

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