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Roasted Turkey a l'Orange

 Roasted Turkey a l'Orange
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
28 ServingsPrep: 40 min. Bake: 3-1/2 hours + standing

Ingredients

  • 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

Directions

  • 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.
  • Thinly slice remaining orange half; place under the skin. Brush

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Roasted Turkey a l'Orange (continued)

Directions (continued)

  • turkey with remaining marmalade mixture. Place remaining garlic
  • cloves inside the cavity. Tuck wings under turkey; tie drumsticks
  • together.
  • Combine the celery, carrots, onion and potatoes in a roasting pan.
  • Place turkey, breast side up, over vegetables.
  • 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.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer