Orange Herbed Roast Turkey
Infuse your holiday feast with vibrant flavors and aromatic herbs with this Orange Herbed Roast Turkey. A succulent 12-pound turkey is seasoned to perfection with a medley of fresh rosemary, thyme, sage, and garlic, complemented by zesty orange juice and zest for a citrusy twist. The turkey is roasted over a bed of caramelized vegetables, creating a flavorful base for the pan drippings that double as a rich gravy. Crispy golden skin, tender meat, and the subtle citrus-herb aroma make this dish a stunning centerpiece for any festive gathering. Perfect for Thanksgiving or Christmas, this show-stopping recipe guarantees a moist, flavorful turkey every time. Don't forget to let it rest for extra juiciness before carving—the ultimate crowd-pleaser awaits!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 2 tablespoons Salt
- 1 tablespoon Black pepper
- 1 cup Unsalted butter
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 tablespoons Fresh sage
- 5 cloves Garlic cloves, minced
- 1 Zest of orange
- 1 Juice of orange
- 2 Orange, quartered
- 1 Onion, quartered
- 2 Carrots, roughly chopped
- 2 Celery stalks, roughly chopped
- 2 cups Chicken broth
- 2 tablespoons Olive oil
Instructions
Begin by preheating your oven to 325°F (165°C).
Remove the giblets and neck from the turkey cavity and pat the turkey dry with paper towels.
Season the turkey generously inside and out with the salt and black pepper.
In a small bowl, mix the unsalted butter, minced garlic, fresh rosemary, thyme, sage, orange zest, and orange juice to create the herb butter.
Carefully loosen the turkey's skin over the breast meat by sliding your fingers between the skin and the meat. Spread the herb butter generously under the skin and over the turkey's exterior.
Stuff the cavity of the turkey with the quartered oranges, onion, and a few sprigs of rosemary and thyme.
Arrange the chopped carrots, celery, and any remaining orange and onion in the bottom of a large roasting pan to act as a bed for the turkey.
Place the turkey on top of the vegetable bed and drizzle olive oil over the skin for additional crispness.
Pour the chicken broth into the roasting pan to keep the turkey moist during cooking.
Cover the turkey loosely with aluminum foil and place it in the preheated oven.
Roast the turkey for approximately 15 minutes per pound, basting every 45 minutes with the pan drippings.
In the last 30 minutes of cooking, remove the foil to let the skin brown and crisp.
Use a meat thermometer to ensure the thickest part of the turkey breast reaches 165°F (74°C) and the thighs reach 175°F (80°C).
Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving.
Serve with the roasted vegetables and pan juices for an irresistible holiday centerpiece.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 65% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.1 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
