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Tavern Citrus-Marinated Roasted Turkey

This turkey is steeped in a citrus marinade, garlic & rosemary, which is then used to baste the turkey. The marinade drips down into the juices making tasty drippings for the gravy

Secret Ingredient:Citrus on the Green Balsamic Vinegar

Citrus-Marinated Roasted Turkey:
1/2 Cup grated orange rind 2 tablespoons Tavern on the Green Citrus on the Green Balsamic Vinegar 4 cups fresh tangerine, clementine, or orange juice (about 8 oranges) 16 cloves garlic 8 sprigs fresh rosemary 8 sprigs fresh thyme 2 Tbsp whole black peppercorns 1/2 cup extra virgin olive oil 1 12-14 lb turkey 1 1/2 tsp kosher salt Coarsely ground black pepper

Easy Preparation:
  1. Combine all marinade ingredients in disposable aluminum roasting pan, large enough to hold the turkey and to allow the marinade to rise high enough to coat about half the turkey. Rinse turkey well and pat dry. Sprinkle with salt and pepper. Place in marinade. Cover and refrigerate at least 2 hours or overnight, turning turkey several times to evenly marinate.
  2. Preheat oven to 450F
  3. Remove turkey from marinade and place in roasting pan. Strain marinade, reserving solids and liquid. Stuff solids into cavity of turkey. Pour liquid around turkey in pan. Roast 15 minutes. Reduce oven temp to 350F and continue roasting, basting turkey every 30 mins with pan juices until internal temp reaches 180F on a meat thermometer. (about 15 -20 mins per pound) Let turkey stand 10 minutes before carving. Serves 12.

Citrus Gravy:
2 Cups Reserved pan drippings from turkey 1 tsp Tavern on the Green Citrus on the Green Balsamic Vinegar 1/2 cup 2% reduced-fat milk 1/4 teaspoon salt Coarsely ground black pepper

Easy Preparation:
  1. Place turkey pan drippings in a medium saucepan with Tavern on the green citrus balsamic vinegar. Bring to a boil. Combine milk and flour, whisking until smooth. Whisk milk mixture into drippings, stirring until thickened. Add salt & pepper. Makes 2 1/2 cups gravy.