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Roasted Turkey a l'Orange Recipe

Roasted Turkey a l'Orange Recipe

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 YIELD:28 servings

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

  • 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.

Nutritional Facts

4 ounces cooked turkey (calculated without skin and vegetables): 207 calories, 6g fat (2g saturated fat), 86mg cholesterol, 123mg sodium, 4g carbohydrate (3g sugars, 0g fiber), 33g protein Diabetic Exchanges: 4 lean meat.

Reviews for Roasted Turkey a l'Orange

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MY REVIEW
lisa52772 186875
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!"

MY REVIEW
christyberry 137666
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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Wine Pairings

Medium-Bodied White Wine

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