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Roasted Turkey a l'Orange Recipe
Roasted Turkey a l'Orange Recipe photo by Taste of Home

Roasted Turkey a l'Orange Recipe

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My niece says this is THE best turkey she’s ever had—she even requests it in the middle of summer! —Robin Haas, Cranston, Rhode Island
TOTAL TIME: Prep: 40 min. Bake: 3-1/2 hours + standing
MAKES:28 servings
TOTAL TIME: Prep: 40 min. Bake: 3-1/2 hours + standing
MAKES: 28 servings


  • 1 whole garlic bulb, cloves separated and peeled
  • 1 large navel orange
  • 1/4 cup orange marmalade
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 turkey (14 pounds)
  • 4 celery ribs, quartered
  • 4 large carrots, quartered
  • 1 large onion, quartered
  • 1 large potato, peeled and cut into 2-inch cubes
  • 1 large sweet potato, peeled and cut into 2-inch cubes

Nutritional Facts

4 ounces cooked turkey (calculated without skin and vegetables) equals 207 calories, 6 g fat (2 g saturated fat), 86 mg cholesterol, 123 mg sodium, 4 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchange: 4 lean meat.


  1. Mince four garlic cloves; transfer to a small bowl. Juice half of the orange; add to bowl. Stir in the marmalade, lemon juice, honey, parsley, paprika, oregano, salt, thyme and pepper. With fingers, carefully loosen skin from the turkey; rub 1/2 cup marmalade mixture under the skin.
  2. Thinly slice remaining orange half; place under the skin. Brush turkey with remaining marmalade mixture. Place remaining garlic cloves inside the cavity. Tuck wings under turkey; tie drumsticks together.
  3. Combine the celery, carrots, onion and potatoes in a roasting pan. Place turkey, breast side up, over vegetables.
  4. Bake at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving. Yield: 28 servings.
Originally published as Roasted Turkey a l'Orange in Healthy Cooking December/January 2012, p89

Medium-Bodied White Wine

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

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Reviewed Jan. 2, 2012

"I used a 16.6 lb Butterball turkey. It was the most moist I have ever had. Thinking I will use double the veggies & place inside cavity as well!"

Reviewed Dec. 21, 2011

"Just made this tonight. It was very good and my daughter LOVED it. The orange flavor was great. I usually brine my turkeys, but this turned out very moist as is. I used a Jenni-O Turkey."

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