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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


  • 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


  • 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 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, 0 fiber), 33g protein. Diabetic Exchanges: 4 lean meat.

Reviews for Roasted Turkey a l'Orange

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Reviewed 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!"

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!"

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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