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Happy Orange Turkey

 Happy Orange Turkey
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
14 ServingsPrep: 30 min. Bake: 3-3/4 hours + standing


  • 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

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Happy Orange Turkey (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now