Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Roasted Orange Turkey

  • 12 Servings
  • Prep: 20 min.
  • Bake: 3 hours + standing

“I like to bake my turkey a little different every year, so I came up with an orange mixture to rub under the skin. It gives the meat a delicate orange flavor that tastes even better the next day."
—Brenda B., Bowie, MD


  • 1 turkey (12 to 14 pounds)
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup grated orange peel
  • 1/2 teaspoon ground ginger
  • 1 large navel orange, quartered
  • 1 large apple, quartered
  • 1 small onion, quartered
  • 1 cup unsweetened apple juice
  • 1/2 cup orange juice


  1. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine the butter, brown sugar, orange peel and ginger. With fingers, carefully loosen skin from the turkey breast; rub some of the butter mixture under the skin. Secure skin to underside of breast with toothpicks.
  2. Rub remaining butter mixture inside turkey cavity; fill with orange, apple and onion. Tuck wings under turkey; tie drumsticks together. Carefully pour juices over turkey.
  3. Bake, uncovered, at 325° for 3 to 3-3/4 hours or until a thermometer inserted into thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly.
  4. Discard toothpicks. Cover and let stand for 20 minutes before carving. Discard fruit and onion from cavity. Skim fat and thicken pan juices if desired.


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