Santa Barbara Citrus-Herb Roasted Turkey Recipe
Give your Thanksgiving a true taste of Santa Barbara with this bright and flavorful turkey recipe, inspired by the fresh produce and coastal wines of California.

Ingredients

  • 1 whole Butterball turkey (12-14 lbs), thawed
  • 1/2 cup olive oil
  • 1/2 cup white wine (Santa Barbara Chardonnay recommended)
  • 3 oranges, zested and juiced
  • 3 lemons, zested and juiced
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • Salt and pepper, to taste
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 bunch fresh parsley
  • 1 small bunch of fresh sage
  • 2 cups vegetable or turkey stock

Chickpeas

  • 1 15-ounce can chickpeas, drained, rinsed and patted dry
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions:

  1. Preheat & Prep: Preheat the oven to 325°F (165°C). Remove the giblets from the turkey, rinse under cold water, and pat dry with paper towels.
  2. Citrus-Herb Marinade: In a bowl, combine the olive oil, white wine, orange juice, lemon juice, garlic, rosemary, thyme, and sage. Add salt and pepper to taste. Rub this mixture generously under the skin and over the entire turkey.
  3. Stuff the Turkey: Place orange and lemon slices, parsley, and fresh sage inside the turkey cavity to enhance flavor and aroma.
  4. Roasting: Position the turkey breast-side up on a roasting rack inside a pan. Pour the stock into the bottom of the pan to keep the turkey moist and add a depth of flavor.
  5. Cover & Bake: Loosely tent the turkey with aluminum foil. Roast for about 15 minutes per pound. For a 12-14 lb turkey, this will take approximately 3 to 3.5 hours.
  6. Baste with Citrus and Wine: Every 45 minutes, baste the turkey with the pan juices, adding additional orange or lemon juice if desired. In the last 30-45 minutes, remove the foil to allow the skin to crisp and turn a beautiful golden brown.
  7. Check Temperature: The turkey is ready when the internal temperature at the thickest part of the thigh reaches 165°F.
  8. Rest & Carve: Let the turkey rest for 20-30 minutes before carving to lock in the juices.

Santa Barbara-Style Serving Suggestions

  • Santa Barbara Wine Pairing: Serve with a Santa Barbara Chardonnay or Pinot Noir to complement the citrus and herb flavors.
  • Local Produce Sides: Pair with sides made from local ingredients, like a roasted vegetable medley of carrots, squash, and sweet potatoes from nearby farms.
  • California Herb Gravy: Use the pan drippings to make a citrus-herb gravy by adding a splash of wine and fresh herbs for a unique flavor twist.
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Prep Time: 25 mins
Cook Time: 180 mins
Total Time: 205 mins