A Family Thanksgiving Tradition
This juicy citrus-roasted turkey is a Thanksgiving recipe that uses a wonderfully simple trick to help keep the turkey moist and flavorful. Instead of traditional stuffing, the cavity is filled with fresh orange, grapefruit, and lemon. The turkey is then roasted breast side down, with water in the bottom of the roasting pan.
My sister Ellen brought this wonderful recipe into our family many years ago. But my sister Patti hosted our family Thanksgiving gathering every year. She cabbaged on to that recipe and made it her own, serving it for over 30 years!
So naturally, in our family, it became Patti’s Juicy Turkey.
The citrus adds a lovely flavor while the turkey cooks. Roasting the bird breast side down helps protect the breast meat from drying out. The result is a delicious Thanksgiving turkey without a long list of ingredients.
Patti’s Juicy Turkey Calorie Calculator
Estimate cooked turkey servings and calories from the weight of a whole raw turkey.
Estimated cooked edible turkey: —
Estimated 4-ounce servings: —
Estimated Nutrition per 4-Ounce Serving
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Estimates assume 45% of the raw whole-bird weight yields cooked edible turkey, for planning purposes. Actual yield depends on the bird, roasting losses, and carving. Nutrition values represent approximate mixed light and dark meat; the with-skin figures are illustrative estimates. Citrus and discarded drippings are not counted.
Patti’s Juicy Turkey Recipe
Serving size: 4 ounces cooked turkey
Servings: Varies depending on turkey size
Estimated calories: 180 without skin or 220 with skin per serving
Ingredients
- 1 whole turkey, completely thawed
- 1 orange
- 1 grapefruit
- 1 lemon
- 3 cups water
Food Safety Version (Recommended)
- Preheat the oven to 325°F.
- Remove the neck and giblets from the turkey.
- Cut the orange, grapefruit, and lemon into pieces.
- Loosely fill the turkey cavity with the citrus fruit. Do not pack it tightly.
- Place the turkey breast side down on a roasting rack inside a roasting pan.
- Pour 3 cups of water into the bottom of the pan.
- Roast the turkey uncovered at 325°F. Cooking time will depend on the size of the turkey.
- Use a food thermometer to check the thickest part of the breast and the innermost portions of the thigh and wing. All three locations must reach 165°F. The center of the citrus filling must also reach 165°F.
- Remove the turkey from the oven. Allow it to rest for approximately 20 minutes before carving.
- Remove and discard the citrus fruit. Discard the pan drippings.
Food Safety Note: Always use a food thermometer to determine when the turkey is fully cooked. Do not rely on cooking time or appearance alone. The USDA recommends roasting turkey at an oven temperature of at least 325°F.
Patti’s Original Method (Family Tradition)
Patti prepared this turkey for our family Thanksgiving gatherings for more than 30 years. Her original method used the same citrus fruit, breast-side-down positioning, and water in the roasting pan.
However, she roasted the turkey uncovered at 200°F for approximately one hour per pound. When using an electric roaster, she allowed an additional hour. And it was always tender and delicious!
This traditional method is preserved here as part of our family’s recipe history.
Important: Cooking a whole turkey at 200°F does not meet current USDA food-safety recommendations. Please use the Food Safety Version above when preparing this recipe.
Nutritional Bonus
Turkey is an excellent source of complete protein, providing all nine essential amino acids. It also supplies vitamin B12, selenium, phosphorus, and several B vitamins that help the body use energy from food.
A Calorie Crusader Tip
Thanksgiving is a day to enjoy good food and family traditions. A 4-ounce serving of turkey provides plenty of satisfying protein. Use the calorie calculator to estimate your portion, then make room for the holiday dishes you love!
Calories per serving will depend on the size of the turkey, the portion served and whether the skin is eaten.
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