Sunkist Thanksgiving Turkey Recipe

Sunkist Thanksgiving Turkey Recipe Image

Quick Recipe Facts

Best with Sunkist® Minneola Tangelos, Orlando Tangelos
Quick Facts Bottom

Traditional roast turkey with a Sunkist citrus twist. Sunkist Thanksgiving Turkey is a must try anytime of year!


  • 12 lbs. turkey
  • 1/2 cup Sunkist® tangelo peel, finely grated
  • 1 Tbsp. Kosher salt
  • 2 tsp. coarsely ground black pepper
  • 1/2 cup onion, finely diced
  • 3 Tbsp. sage, rubbed
  • 1 cup olive oil
  • 1/2 cup Sunkist® freshly squeezed tangelo juice

  • Preparation: Preheat oven to 325 degrees.

Instructions: (Makes 10 servings)

  • Prepare turkey for roasting. Remove giblets from inside of turkey and discard if not using. Wash turkey and pat dry. If not stuffing turkey, season inside of cavity with salt.
  • Combine Sunkist tangelo peel, kosher salt, pepper, finely diced onion, sage and 1/2 cup olive oil to make citrus paste. Set aside.
  • Using fingers, loosen turkey skin away from the meat - all over turkey breast, legs and thighs.
  • Place citrus paste under skin on breast, legs, thighs, and inside cavity. Truss turkey as desired, and/or tuck wings underneath back. Place turkey, breast side up on rack in shallow roasting pan.
  • Loosely cover entire turkey with aluminum foil tent to keep turkey (especially the breast) from browning too quickly, but still allowing air to circulate around turkey. Pour 1 cup water into bottom of roasting pan to keep any citrus drippings from burning.
  • Roast turkey in a 325 degree oven approximately 3 1/2 - 4 1/2 hours until internal temperature of turkey thigh is 180-185 degrees or center of stuffing is 165 degrees.
  • After about half of cooking time has elapsed, begin basting turkey. Make citrus basting sauce out of 1/2 cup Sunkist fresh-squeezed tangelo juice and 1/2 cup olive oil. Mix juice and oil together until smooth.
  • Baste every 20 - 30 minutes for the duration of cooking time. If turkey is not browned as desired, remove foil tent during last 20 minutes of baking.
  • Transfer cooked turkey to a warmed platter and let sit 20 - 30 minutes before carving.
  • Per Serving: 896 Calories; 56g Fat (57.9% calories from fat); 88g Protein; 4g Carbohydrate; 1g Dietary Fiber; 293mg Cholesterol; 845mg Sodium.
  • If not stuffing turkey, cut 2 Sunkist tangelos in half, and place inside turkey cavity to add more flavor.