Sheet Pan Turkey

5 from 3 votes

This sheet pan turkey makes any holiday a breeze. Forget a huge roasting pan and use a sheet pan instead. A simple, flavorful brine makes results in a tender, moist turkey that everyone will remember.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Author: Adrianna Adarme

Cost: $20

Ingredients

Mojo Dry Brine:

2 tablespoons olive oil
1 tablespoon kosher salt ˘
Zest from 2 lemons
Zest from 2 navel oranges
6 cloves of garlic peeled and crushed
1/2 teaspoon dried oregano

Prep the turkey:

1 12-pound turkey thawed in the fridge
2 lemons sliced (I used the lemons that were zested)
2 oranges sliced (I used the oranges that were zested)
Kosher salt
Freshly ground pepper

Mojo sauce for dipping:

Juice from 2 lemons
Juice from 2 naval oranges
1/4 cup olive oil
1 teaspoon kosher salt

Instructions

To Make the Mojo Dry Brine:

In a small bowl, combine the olive oil, salt, lemon zest, orange zest, crushed garlic and oregano.

To Prep the Turkey:

Preheat the oven to 425 degrees F. Remove the gizzards from the cavity of the turkey. Using a pair of kitchen shears, slice the backbone out of the turkey. Removing the backbone should allow you to lay the turkey completely flat onto a half baking sheet. Separate the skin from the breast meat all the way around. Rub the breast meat (under the skin) with the mojo mixture.
Sprinkle the top of the turkey with about a teaspoon of salt and pepper. Add a few slices of lemons and oranges underneath the turkey.

To Cook the Turkey:

Transfer to the oven to roast for 1 1/2 hours. This will depend on the size of your bird. You really know it’s done when a thermometer inserted into the thigh reads 170 degrees F.
Remove it from the oven and allow it to rest for 10 minutes. While the turkey is cooking and/or resting, make the mojo sauce.

To Make the Mojo Sauce for Dipping:

In a measuring cup, whisk together the ingredients and transfer to a serving dish.
I carved this turkey and decorated the plate with more lemons and oranges. After it was carved, I brushed the mojo onto the turkey and served the rest on the side.

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