Chef Claudia Sandoval

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Tajín Citrus Herb Turkey Watch video

Tajín Citrus Herb Turkey

  • 4:30 MIN
  • 20


1 Turkey 16-20 lb.

1 Orange, Halved

1 Lemon, Halved

1/2 Grapefruit, quartered

1 Head Garlic, cut in half horizontally

4 sprigs Fresh Rosemary

4 sprigs Fresh Thyme

2 sprigs Fresh Sage


For the Brine:

1 ½ Gallons of Water

1 ½ cups Kosher Salt

¾ cup Granulated Sugar

½ Grapefruit sliced

1 lemon sliced

1 orange sliced

4 tablespoons Tajín® Clásico Seasoning

1 teaspoon Dried Oregano

1 teaspoon Cracked Fresh Pepper

4 sprigs Fresh Rosemary

4 sprigs Fresh Thyme

2 sprigs Fresh Sage

4 Dry Bay leaves

1 head of garlic, cut in half horizontally




Turkey Roasting Pan with Roasting Rack

Trussing Cooking Twine

1 Oven Bag


Makes 20 servings



Brine Directions:

5 Days Before Thanksgiving:

1. Move Turkey from Freezer to Refrigerator to thaw.

3 Days Before Thanksgiving:

1. Bring Brine Ingredients to a boil in a large stockpot. Allow Brine to cool completely.

2. Open up turkey packaging and remove giblets. Refrigerate if using. Place turkey bag inside of clean roasting pan and place turkey inside oven bag. Add brine mixture to oven bag and remove as much air as possible ensuring that the turkey is completely covered in liquid. Seal bag and place turkey back in refrigerator to brine for 48 hours.

Day before Thanksgiving:

1. Take turkey out of oven bag carefully and rinse off bird completely. Dry with paper towels and return to roasting pan. Return to refrigerator uncovered to allow the bird’s skin to continue drying ensuring a crispier skin and more even cooking.


Turkey Day Directions:

Preheat oven to 400°F

1. Remove turkey from refrigerator and pat dry and wet spots with paper towels. Season cavity and body of bird with Tajín.

2. Place all herbs inside cavity alongside garlic head cut in half.

3. Take all citruses and squeeze juice inside cavity stuff whole pieces in cavity. Everything should fit.

4. Using cooking twine, the length of three times your bird, truss your turkey by tying back wings and legs crossing across cavity and sealing citrus and herbs inside of cavity. Insert meat thermometer into thickest part of the turkey, usually the breast or thigh.

5. Place turkey on roasting rack in roasting pan and place uncovered in oven for 45 mins. These first 45 mins will ensure that you get a beautiful golden-brown skin on your turkey.

6. Cover Bird with Aluminum Foil and lower temperature to 325°F.

7. Roast your turkey for 15 mins. for every pound your turkey weights or until it reaches and internal temperature of 160°F on the meat thermometer.

8. Remove your turkey from the oven when 160°F temperature is reached and allow your turkey to rest covered for a minimum of 15-20 mins.

9. Carve and enjoy! Happy Thanksgiving!

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