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
- 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
- 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 thermometer inserted in thickest part of thigh reads 170°-175°. 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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