Happy Orange Turkey Recipe

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Happy Orange Turkey Recipe
Happy Orange Turkey Recipe photo by Taste of Home
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Happy Orange Turkey Recipe

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5 4 4
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Here’s the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird that will become one of your favorite turkey recipes ever. —Tara Baier, Menomonie, Wisconsin
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 3-3/4 hours + standing
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 3-3/4 hours + standing

Ingredients

  • 3 medium oranges
  • 1/2 cup butter, softened
  • 1 turkey (14 to 16 pounds)
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1 small onion, cut into wedges
  • 4 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 2 tablespoons all-purpose flour
  • Turkey-size oven roasting bag
  • 1-1/2 cups Champagne
  • 1/2 cup orange juice

Directions

Finely grate peel from oranges. Cut the fruit into wedges. Combine softened butter and orange peel. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin.
Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together.
Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy. Yield: 14 servings.
Originally published as Happy Orange Turkey in Simple & Delicious October/November 2012, p46

  • 3 medium oranges
  • 1/2 cup butter, softened
  • 1 turkey (14 to 16 pounds)
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1 small onion, cut into wedges
  • 4 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 2 tablespoons all-purpose flour
  • Turkey-size oven roasting bag
  • 1-1/2 cups Champagne
  • 1/2 cup orange juice
  1. Finely grate peel from oranges. Cut the fruit into wedges. Combine softened butter and orange peel. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin.
  2. Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together.
  3. Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided.
  4. Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy. Yield: 14 servings.
Originally published as Happy Orange Turkey in Simple & Delicious October/November 2012, p46

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Reviews forHappy Orange Turkey

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justducky76 User ID: 6426903 240236
Reviewed Dec. 25, 2015

"This turkey was simply perfect! I didn't use an oven bag and substituted cooking sherry for the champagne. I dressed up the turkey but placing orange slices on the top. The gravy made from the drippings was amazing. This is a definite keeper!

I made lemony green beans (TOH recipe) to go with this turkey. Awesome!"

MY REVIEW
katiejenifer User ID: 3725474 180817
Reviewed Nov. 22, 2014

"This will be my third year making this recipe! Family loves it! easy to do and smells great! Nice change to herb only flavored turkey."

MY REVIEW
sgronholz User ID: 1473861 133923
Reviewed Jan. 27, 2013

"We had leftover Moscato from the holidays, so I decided to try this recipe with a 7 lb. roasting chicken. YUM! I cut the recipe in half and did not use the flour or roasting bag. I just basted a lot instead. My husband can't wait for me to make it again!"

MY REVIEW
katlaydee3 User ID: 3741999 197548
Reviewed Nov. 22, 2012

"I made this for Thanksgiving dinner. It came out super moist and literally fell off the bones. The drippings made an excellent and unique gravy."

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