Orange and herb roasted turkey is made with the zest amd juice from fresh oranges and covered in herb butter for a bright citrus flavor that melts beautifully for rich, flavorful meat.

From the recipe collection of Tara Ippolito

This orange and herb turkey is everything I love about the holidays. It’s juicy, flavorful and has that perfect balance herbs with just the right pop of citrus. The oranges keep the meat light and fresh, while the butter and herbs make it rich and comforting. It smells unbelievable in the oven and the flavor is even better! If you want a turkey that feels special, seasonal and a little extra,this is the one.

I think this is such a special turkey recipe. The flavors are classic with just enough of a twist to make everyone stop and say, “wow, what did you do differently?” It’s simple, it’s reliable, and it turns out juicy every single time. I tested it, tweaked it, and made sure every step is easy to follow, so you can feel confident making it for the holidays.

What Size Turkey Should I Get?

Plan for about 1 to 1½ pounds of turkey per person. That gives you enough for everyone to eat and still have a little leftover. If you love leftovers like me, lean closer to 1½ pounds per person.

How Do I Thaw My Turkey?

The safest and easiest way is to thaw it in the fridge. Give it one full day of thawing for every 4–5 pounds of turkey. So if you’ve got a 15 pound bird, plan on about three days in the fridge. Keep it in its packaging, set it in a pan to catch any drips, and just let the fridge do the work.

How Should I Prep My Turkey?

For the best results, you really should brine it a day or two ahead. If you’ve seen my directions on How To Dry Brine A Thanksgiving Turkey you’re already ahead of the game! The skin will be perfectly seasoned and crisp and the meat will be is so tender.

Ingredients

Here’s the full list of ingredients that you’ll need to make this. You can find the ingredients along with measurements in the recipe card below.

Turkey- About 11-12 pounds. Please follow the steps in my How To Dry Brine A Thanksgiving Turkey post. It is crucial for forgetting a delicious juicy turkey.
Unsalted Butter- Gives the turkey an overall beautiful golden color and lots of flavor.
Rosemary- Adds an earthy, piney flavor on the meat and skin.
Thyme- Brings a slightly lemony, herby flavor to the whole turkey.
Garlic Powder- Distributes delicious garlicky flavor throughout the meat.
Salt- Enhances all the ingredients.
Black Pepper- Evens out the richness of the other ingredients.
Bell's Poultry Seasoning- Bells is the best brand in my opinion. You can find it HERE or use whatever brand that you can find.
Chicken Bullion- Adds a flavor boost while balancing the sweetness of the oranges.
Chicken Broth- Keeps the turkey moist as it cooks and prevents the turkey drippings from burning.
Onion- Adds moisture and flavor to the inside out.
Oranges- Brings a bright citrus flavor, natural sweetness, and a ton of aroma to the turkey. They help cut through the richness of the meat and butter, while adding a fresh, slightly tangy element.
Orange Juice- Infuses steam and moisture into the turkey as it roasts, keeping the meat tender and juicy. It also concentrates into the drippings, giving you a flavorful, citrus-forward base for basting and an incredible gravy later on.
Celery- The celery releases steam when cooking and helps keep the turkey nice and moist.

How To Make It

Here’s the step by step guide on how to make this turkey along with some personal notes from me. You can find the full instructions along with ingredients and measurements in the recipe card below.

Preheat the oven to 325°

First, you should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions. Drain any liquid that accumulated at the bottom of the roasting pan.

PRO TIP: Take the turkey out of the refrigerator 30 minutes before you’re going to cook it. This will help it get to room temperature and cook more evenly.

NOTE: Adding the fruit, veggies, broth and juice to the bottom of the pan will steam while it cooks and keep the turkey moist while also preventing the drippings from burning

Now, in a medium sized bowl, stir together the softened butter, chopped rosemary, thyme, orange zest, black pepper, chicken bullion, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.

PRO TIP: Placing the butter under the skin will keep the meat nice and juicy.

Then, fill the cavity with celery, orange wedges, thyme and rosemary. You can use kitchen string to tie the legs together (optional) and tuck the wings under the bird. Squeeze the orange juice out of the orange that you zested, and pour the orange juice and chicken broth into the bottom of the roasting pan.

NOTE: Tying the legs together with kitchen string (also known as trussing) helps cook the turkey evenly and also makes for a nicer looking presentation.

PRO TIP: As the turkey roasts, the oranges, celery, onion and herbs gently steam inside the cavity. That aromatic steam permeates the meat from the inside, giving the turkey deeper, more complex flavor.

Next, place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven. From here on out, baste the turkey every 30-40 minutes or until the turkey is done.

PRO TIP- If the turkey is getting a little too dark on the top, lightly place a tin foil tent on top.

NOTE- Cooking times will vary. In general, an 11 pound turkey should take around 3 hours but always use a meat thermometer and be sure the thickest part of the breast reaches 165°.

Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!

PRO TIP: Letting the turkey rest is essential. It gives the juices time to settle into the meat.

Can I Cook This In An Oven Bag?

Yes, you absolutely can. Oven bags help keep the turkey extra juicy and speed up cooking time. Just follow the bag’s time chart based on weight so you don’t over cook it.

What Should I Serve This With?

This is the star of the show for holidays like Thanksgiving and Christmas. So, I’d recommend serving this with some holiday classics like Classic Sweet Potato Casserole, Creamy Green Bean Casseroleand Classic Corn Soufflé.

Can I Stuff The Turkey?

Technically, yes you can stuff a turkey, but I don’t recommend it. The stuffing inside has to reach 165°F to be safe to eat. That often means the turkey itself can overcook and dry out. You're better off just adding the aromatics like orange wedges, celery and herbs.

Should I Roast The Turkey Covered Or Uncovered?

Start uncovered to get that gorgeous golden skin. If it starts browning too quickly, loosely cover it with foil toward the end.

How Long Should I Roast The Turkey For?

Plan for about 13–15 minutes per pound at 325°F for an unstuffed turkey or until the turkey reaches 165°.

How Do I Know When The Turkey Is Done?

A turkey is safely cooked when the internal temperature reaches 165°F in the thickest part of the breast and the innermost part of the thigh (without touching the bone).That 165°F guideline comes from the USDA, and it’s the food safety standard most recipes and chefs follow. Always use a meat thermometer so you’re not guessing.

Should I Let The Turkey Rest Before Carving?

Yes, absolutely! Let your turkey rest at least 30 minutes before carving. That gives all the juices time to settle back in and keeps it nice and moist.

Storage

Let the turkey cool completely and place it into an air tight container. It will last in the fridge for up to three days.It freezes really well also. Just place it into a freezer safe air tight container and it will last for up for three months.