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Herbed Turkey with Citrus Dressing

This tasty turkey recipe is a spin on traditional herb flavors. The citrus hints refresh your taste buds!—Susan Voigt, Plymouth, Minnesota
  • Total Time
    Prep: 30 min. Bake: 3-3/4 hours + standing
  • Makes
    14-16 servings


  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1/3 cup butter
  • 2 teaspoons chicken bouillon granules
  • 2-1/2 cups boiling water
  • 1 package (14 ounces) seasoned stuffing cubes
  • 1/2 cup shredded carrot
  • 1/4 cup orange juice
  • 2 teaspoons grated orange zest
  • 1 turkey (14 to 16 pounds)
  • 1-1/2 tablespoons kosher salt
  • 1-1/2 tablespoons dried marjoram
  • 1-1/2 tablespoons dried thyme
  • 1-1/2 tablespoons dried juniper berries, optional
  • 1-1/2 teaspoons whole peppercorns, crushed
  • 1 teaspoon aniseed
  • 1/2 cup butter, softened, divided


  • In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, zest and the celery mixture.
  • Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake.
  • Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if desired, peppercorns and aniseed in a small food processor; cover and process until blended.
  • With fingers, carefully loosen skin from the turkey breast; rub half of the butter under the skin. Sprinkle skin with salt mixture. Melt remaining butter; drizzle over turkey. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan.
  • Bake at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
  • Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving.

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