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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

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 King Arthur Unbleached 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.

2 of 2

Happy Orange Turkey (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer