Orange and Herb Roasted Turkey Recipe
Orange and herb roasted turkey is made with the zest and juice from fresh oranges and covered in herb butter for a bright citrus flavor that melts beautifully for rich, flavorful meat.
Equipment
- Large Roasting Pan With Rack
Ingredients
- 11-12 Pounds Turkey
- 2 Sticks Unsalted Butter
- 4 Sprigs Rosemary (2 chopped and 2 for the cavity)
- 4 Sprigs Thyme (two removed from the stem and 2 for the cavity)
- Salt, to taste
- 1 Tbs Black Pepper
- 1 Tbs Poultry Seasoning
- 1 Tbs Chicken Bullion
- 2 Large Onion, quartered
- 3 Large Oranges-one quartered for the cavity, one quartered for the bottom of the roasting pan and the other for zest and fresh orange juice
- 4 Stalks Celery
Instructions
- 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. Add one quartered onion and one quartered orange.
- 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.
- Fill the cavity with celery, a quartered orange, 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.
- 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.
- Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!