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

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Chicken, Apple, and Sweet Potato Salad