Citrus Roasted Turkey
Prep time
Cook time
Total time
  • 3 Turkey drumsticks, skin on (2.66 lbs)
  • 1 Turkey half breast, bone in and skin on (2.48 lbs)
  • Oil
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 2-3 teaspoons whole fennel seeds
  • 3 yellow onions, halved and sliced ¼ inch thick
  • 1 lemon, halved and sliced ¼ inch thick
  • 1 navel orange, halved and sliced ¼ inch thick
  • 2 garlic heads, cut in half
  • 2 cups chicken broth
  • For Garnish:
  • Handful of arugula leaves
  • 1 pomegranate, quartered
  • 1 lemon, halved and seared
  • 1 clementine, quartered
  • Fresh mint leaves
  1. Place the turkey parts on a large plate and pat dry. Drizzle with oil and season all sides, and under the skin with salt, pepper and fennel seeds. Set aside.
  2. Divide the onion slices evenly across the bottom of two roasting pans. Place the turkey breast in one pan, and the drumsticks in the other pan, skin side up on top of the onions. Divide the lemon slices, orange slices and garlic evenly between both pans. Pour half of the broth into the bottom of one pan and the remaining half into the second pan.
  3. Bake for 2 - 3 hours, basting every half hour. The half breast will be done once it registers 165 degrees on an instant-read thermometer, inserted into the thickest area. Remove from the oven and cover with aluminum foil for 15 minutes before slicing.
  4. Continue baking the drumsticks for 20- 30 minutes, until it registers 180 degrees.
  5. Reserve the juices for gravy, and save the fruit, onions and garlic to serve on the side of the turkey.
  6. There are a few ways to ensure your turkey gets to the table while it’s still hot:
  7. a) If eating your turkey right out of the oven, assemble the platter and serve.
  8. b) If waiting about 10 minutes from the time it comes out of the oven, leavethe turkey in the pan and cover with foil.
  9. c) If waiting longer (15 minutes or more) from the time it comes out of the oven, keep the turkey covered with it's juices in a really low oven until ready to eat.
  10. Right before serving, assemble the arugula on a big platter. Add the hot turkey, cooked and fresh fruit and garnish with mint leaves.
Making Ahead:

Cook and slice the turkey as instructed above. Heat room temperature turkey covered with foil in their pans with their juices, for 15-30 minutes until the turkey is heated through. (Cold turkey will require longer time in the oven to heat through). Once the turkey is hot, assemble on the platter and serve right away.
Recipe by My Fair Hostess at