Herb & Citrus Butter Roasted Turkey
A beautiful centerpiece for the fall table, this Herb & Citrus Butter Roasted Turkey is all about simple ingredients and big, seasonal flavor. A generous layer of garlic, lemon, rosemary, thyme, and sage butter is tucked beneath the skin and rubbed over the bird, creating deeply golden, flavorful skin and tender, juicy meat. Finished with fresh herbs, citrus, and onion in the cavity, this is the kind of roast that makes a gathering feel special.
We’re proud to share this recipe from one of our partners, Jessi the Farmer — @jessithefarmer — owner and farmer at @adamafarm in Marengo, Illinois.
Adama Farm is a first-generation, no-till regenerative farm growing a diverse mix of seasonal vegetables, herbs, fruit, and flowers. Founded by Jessica Davies, the farm is rooted in stewardship of the land, with a focus on building healthy soil, supporting biodiversity, and cultivating a meaningful connection between food, people, and place. Adama Farm practices no-till farming and does not use pesticides or chemical sprays on the food they grow.
We love that this recipe reflects that same appreciation for thoughtfully grown food and the people behind it. Pair the turkey with roasted seasonal vegetables or Adama Farm’s Roasted Acorn Squash & Tomato Soup for a cozy fall meal made to be shared.
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makes:6-8
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total time:2-3 hrs
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cooking difficulty:Medium
Ingredients
Utensils
Instructions
1. Make the herb butter.
Combine the softened butter with garlic, lemon zest, lemon juice, chopped rosemary, thyme, sage, salt, and black pepper.
2. Season the turkey.
Pat the turkey completely dry. Gently loosen the skin over the breast and spread some of the herb butter underneath the skin. Rub the remaining butter generously over the outside of the turkey.
Place the quartered onion, lemon, fresh herb sprigs, and bay leaves inside the cavity
3. Let the flavors develop.
Refrigerate the seasoned turkey for a few hours before roasting. Remove it from the refrigerator while the oven preheats.
4. Roast.
Preheat the oven to 350°F. Place the turkey in a roasting pan and roast until beautifully golden and the thickest portions of the breast and thigh reach a safe internal temperature of 165°F.
5. Rest.
Remove the turkey from the oven and allow it to rest for at least 20–30 minutes before carving. This allows the juices to redistribute and keeps the meat tender.
Serve alongside roasted seasonal vegetables or Adama Farm's Roasted Acorn Squash & Tomato Soup for the perfect fall meal.
Roasted Acorn Squash & Tomato Soup
An Adama Farm recipe featuring farm-grown fall vegetables
Ingredients
- 2 small acorn squash
- 1 small pint Sungold and paste tomatoes
- 1 bunch Carrots
- 1 white onion
- 3-4 Garlic cloves
- Olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste
- Vegetable broth
- Fresh rosemary
- Fresh thyme
- Bay leaves
Instructions
1. Prepare the vegetables.
Preheat the oven to 400°F. Cut the acorn squash in half and remove the seeds. Roughly chop the carrots and onion and prepare the tomatoes and garlic for roasting.
2. Roast.
Arrange the acorn squash, tomatoes, carrots, onion, and garlic on a baking sheet. Drizzle generously with olive oil and season with salt, black pepper, and a touch of cayenne.
Roast until the vegetables are tender and caramelized, approximately 35–45 minutes, depending on the size of the vegetables.
3. Infuse the broth.
While the vegetables roast, gently warm the vegetable broth with fresh rosemary, thyme, and bay leaves. Allow the herbs to steep in the broth, then remove them before blending.
4. Blend the soup.
Scoop the roasted acorn squash from its skin and add it to a blender with the remaining roasted vegetables. Gradually add the herb-infused vegetable broth and blend until smooth and creamy. Add additional broth as needed to reach your preferred consistency.
5. Season and serve.
Taste and adjust the salt, pepper, and cayenne as needed. Serve warm.
I paired the soup with sunflower-seed sourdough bread and the Lemon-Herb Grass Roots Co-op turkey for a cozy, farm-inspired fall meal.
Recipe by Jessi | Adama Farm