Roasted Turkey a l’Orange
Total TimePrep: 40 min. Bake: 3-1/2 hours + standing
- 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 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.
Nutrition Facts4 ounces cooked turkey (calculated without skin and vegetables): 207 calories, 6g fat (2g saturated fat), 86mg cholesterol, 123mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.
Dec 24, 2016
I was worried the vegetables would not have a lot of flavor. They were very nice! I had some meat from the middle and could taste the flavors of the orange and seasonings. I am not sure eating the skin would have been my sort of thing. I had a small portion where there was some skin attached and it was a bit strong for my liking. Of course the skin was a bit fatty and I don't like that part anyway. This is definitely a recipe I will make again. It was a new recipe for Christmas Eve dinner and I have to say I was very happy with it. Also, I did not make a full turkey but just the breast. Maybe this is why the skin area was a bit over powering as I did not cut the seasoning part at all. Thanks for a new twist on turkey!
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!
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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