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
- 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
- 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 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.
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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