Rosemary Orange Roast Turkey
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Servings 24 servings, 4 oz. each
Ingredients:
1 18 lb. raw whole turkey
4 cups low-sodium organic chicken (or turkey) broth, divided use
2 cups fresh orange juice
¼ cup olive oil
3 cloves garlic, finely chopped
2 tsp. sea salt (or Himalayan salt)
2 Tbsp. black pepper, coarsely ground
3 Tbsp. fresh rosemary, finely chopped
2 Tbsp. grated fresh orange peel (orange zest)
Instructions:
Preheat oven to 450°F and place the rack on the lowest position.
Remove turkey neck and giblets; rinse and pat turkey dry.
Mix chicken broth and orange juice in a measuring cup. Set aside.
Combine oil, garlic, salt, pepper, rosemary, and orange peel in a small bowl.
Loosen turkey skin and rub rosemary mixture inside the cavity, under, and on the skin.
Pour ¼ cup broth mixture into the cavity and another ¼ cup over the turkey.
Tie turkey legs with cooking string and place breast side up on a rack in a roasting pan. Add 2 cups broth mixture to the pan. Tent with foil and reduce oven heat to 350°F.
Bake for 3½–4 hours, basting every 20 minutes with broth and pan juices. Remove foil after 2½ hours. Cook until the thigh's internal temperature reaches 180°F.
Let turkey rest for 20 minutes before carving. Discard skin before serving
