Citrus Roasted Turkey
This Citrus Roasted Turkey adds a bright note to a meal that tends to be pretty heavy. By late November, California citrus season is in full swing. Take advantage of it by adding zest from Meyer Lemons and Oranges to your brine.
We prefer to prep our birds with a dry brine rather than a wet brine. Essentially the same thing as a “rub,” a dry brine consists of salt and other seasonings. Save your worries about sodium intake for another day, because you need salt here! Salting the bird draws the moisture from the outside in, making it juicy on the inside and dry on the outside. While it might sound counter-intuitive, you want your turkey to be dry on the outside. That means that the skin will get nice and crisp. In addition to the salt and citrus zest, we add paprika and coriander for a nice, warming flavor. Rainbow Peppercorns spice things up. It all comes together deliciously, for one juicy citrus roasted turkey!