Why We Love This Christmas Turkey Recipe
Juicy. This turkey is rubbed in compound butter and smothered in a rich and creamy turkey gravy to keep it super moist. Flavorful. Oranges, onions, garlic, and fresh herbs make this turkey mouthwateringly good. Festive. Blood oranges and rosemary are the perfect additions for a bit of Christmas cheer!
Variations on Christmas Turkey Dinner
Feel free to season this turkey however you like. I love the compound butter in this recipe, but you could also mix the butter with my favorite turkey rub for a slightly different flavor.
How to Store and Reheat
To store leftover Christmas turkey, first remove all of the meat from the bones. Place the meat in airtight containers or resealable bags. It will keep in the refrigerator for 3-4 days. Reheat gently in the microwave, or covered with foil in a 300°F oven for 20-30 minutes.
How to Freeze
Freeze Christmas turkey in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing turkey whole; always cut it into portions first.
Serving Suggestions
Serve this festive holiday turkey with classic sides, like dinner rolls, stuffing, mashed potatoes, cranberry sauce, and roasted vegetables. End the night with some sticky toffee pudding or chocolate cream pie!
More Holiday Turkey Recipes To Try
Easy Thanksgiving Turkey Dry Brined Turkey Deep Fried Turkey Mayo Roasted Turkey
How to Make Christmas Turkey Step by Step
Prep the Turkey: Preheat your oven to 400°F. Place a 12-pound whole turkey on a roasting pan. Pat the skin dry and stuff the cavity with 2 halved blood oranges, 1 quartered yellow onion, 1 halved head of garlic, 3 sprigs of fresh rosemary, and 2 sprigs of fresh sage. Make the Compound Butter: In a medium bowl, mash 1 cup of unsalted butter with a fork. Add in 1 tablespoon of kosher salt, ½ teaspoon of ground black pepper, 1 tablespoon of minced fresh rosemary, 1 tablespoon of minced fresh sage, 4 cloves of minced garlic, and 1 teaspoon of blood orange zest and stir until smooth. Loosen the skin on the turkey breast. Butter the Turkey: Spread half of the butter mixture under the skin. Rub the remaining half of the mixture all over the turkey. Roast the turkey for 30 minutes. Roast the Turkey: Add 2 cups of low-sodium chicken broth to the bottom of the roasting pan and roast for another 1 hour 30 to 1 hour 45 minutes, until the turkey reaches 165°F, basting occasionally during the cooking time. Rest the Turkey: Remove the turkey from the oven and set it aside onto a cutting board. Tent with foil and let rest for 15-20 minutes. Make the Gravy: While the turkey rests, use the pan drippings to make the gravy. Serve turkey with garnishes and gravy.
