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Special Roast Turkey Recipe
Special Roast Turkey Recipe photo by Taste of Home
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Special Roast Turkey Recipe

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Before putting my turkey in the oven, I pour on a savory sauce that adds a pleasant citrus-soy flavor and helps hold the other seasonings I like to sprinkle on. It's easy to roast the giblets in the same pan and later add them to the gravy. -Gloria Warczak, Cedarburg, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 4 hours
MAKES: 8 servings

Ingredients

  • 1 turkey (12 to 14 pounds)
  • 2 cups water
  • 2-1/2 cups chicken broth, divided
  • 1-1/2 cups orange juice, divided
  • 4 tablespoons soy sauce, divided
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon garlic powder
  • ORANGE GIBLET GRAVY:
  • 3/4 cup chicken broth
  • 1/4 cup orange juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 3 tablespoons cornstarch
  • 1/2 cup water

Nutritional Facts

1 each: 846 calories, 37g fat (11g saturated fat), 368mg cholesterol, 1426mg sodium, 10g carbohydrate (6g sugars, 0g fiber), 110g protein .

Directions

  1. Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey. Bake, uncovered, at 325° for 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a meat thermometer reads 180°.
  2. For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well. Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy. Yield: 8 servings.
Originally published as Special Roast Turkey in Taste of Home October/November 1998, p31

Medium-Bodied White Wine

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


Reviews for Special Roast Turkey

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
gunslinger 224324
Reviewed Apr. 6, 2015

"Very tasty! The gravy was wonderful!"

MY REVIEW
TheDix 55249
Reviewed Nov. 22, 2012

"This is the second Thanksgiving I've prepared this turkey. It is delicious! I love the gravy, very savory. All my family loves this turkey."

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