Citrus Herb Roasted Turkey
Prep time
Cook time
Total time
Recipe type: Main
  • 1 (14-16) pound turkey, giblets and neck removed, patted dry
  • 1 lemon, halved
  • 1 orange, halved
  • 1 garlic head, top sliced off
  • 2 shallots, halved
  • 3-4 rosemary sprigs
  • bunch of thyme
  • 3 tsp kosher salt
  • 1½ tsp black pepper
  • 1 piece large of double-lined cheesecloth
  • ⅓ cup Thrive Algae Oil
  • zest of 1 lemon
  • 2 tbsp fresh sage, chopped
  • 2 tbsp fresh thyme, stems removed
  • 3 tbsp fresh parsley, chopped
  • 7-8 cups low sodium chicken broth
  1. Remove the turkey from the fridge one hour before roasting. Remove the giblets and neck from inside the bird. Rinse and pat dry before allowing to come to room temperature.
  2. Preheat the oven to 450ºF. Position a rack in the lower third of the oven.
  3. Place the turkey in a large roasting pan.
  4. Fill the cavity of the turkey with the lemons, oranges, garlic, shallots, rosemary, and a bunch of thyme. Gently lift the skin of the turkey by using your fingers and going in between the skin and body of the bird. Season liberally with salt and pepper under the skin as well as on top of the skin. Place ⅓ cup of Thrive Algae Oil in a medium bowl along with the lemon zest, chopped sage, thyme, and parsley. Dampen your cheesecloth with warm water and squeeze dry. Submerge the cheesecloth in the algae oil, making sure the cheesecloth has soaked it all up. Lay the cheesecloth over the turkey, covering most of the surface. Drizzle any remaining oil over the top.
  5. Pour about 4 cups of chicken broth into the bottom of the roasting pan. Place the roasting pan in the oven and roast for 45 minutes at 450ºF. After 45 minutes reduce the oven temperature to 350ºF. and continue cooking for another 2 hours (until the turkey registers 160ºF on a meat thermometer), adding 1-2 cup of additional broth halfway through roasting. Baste the turkey with the drippings 2-3 times throughout cooking and rotate the bird when you do.
  6. Remove the turkey from the oven and remove the cheesecloth, transfer the turkey to a baking sheet, tent loosely with foil and let rest 20-30 minutes before slicing.
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