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Happy Orange Turkey Recipe

Happy Orange Turkey Recipe photo by Taste of Home

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Here’s the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird. Our tester called it “one of my favorite turkey recipes ever!” —Tara Baier, Menomonie, Wisconsin

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Happy Orange Turkey Recipe

Prep: 30 min. Bake: 3-3/4 hours + standing

Yield: 14 Servings

30 225 255

Ingredients

3 medium oranges
1/2 cup butter, softened
1 turkey (14 to 16 pounds)
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, melted
1 small onion, cut into wedges
4 fresh rosemary sprigs
2 fresh thyme sprigs
2 tablespoons all-purpose flour
Turkey-size oven roasting bag
1-1/2 cups Champagne
1/2 cup orange juice

Directions

Finely grate peel from oranges. Cut the fruit into wedges. Combine softened butter and orange peel. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin.
Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together.
Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
Bake at 325° for 3-3/4 to 4-1/4 hours or until a meat thermometer inserted in thigh reads 180°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy. Yield: 14 servings.

Originally published as Happy Orange Turkey in Simple & Delicious October/November 2012, p46

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Happy Orange Turkey

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Reviewed on Jan. 27, 2013 by sgronholz

We had leftover Moscato from the holidays, so I decided to try this recipe with a 7 lb. roasting chicken. YUM! I cut the recipe in half and did not use the flour or roasting bag. I just basted a lot instead. My husband can't wait for me to make it again!

Reviewed on Nov. 22, 2012 by katlaydee3

I made this for Thanksgiving dinner. It came out super moist and literally fell off the bones. The drippings made an excellent and unique gravy.