Orange-Herbed Roast Turkey

Total Time
Prep 0 mins
Cook 0 mins

Directions

  1. Heat oven to 350 degrees F.
  2. Remove rind from orange with a vegetable peeler, avoiding bitter white pith. Finely chop rind.
  3. Cut orange in half; juice orange halves. Reserve juice for making gravy; reserve orange halves.
  4. Combine rind, brown sugar/brown sugar substitute, poultry seasoning and salt in a small bowl.
  5. Finely chop white part of green onions; reserve green part. Add chopped green onions and chopped parsley to rind mixture.
  6. Remove neck and giblets from turkey cavity. With your fingers, carefully loosen skin around turkey breast and legs. Spread rind mixture under the skin.
  7. Place parsley stems, green onion ends and orange halves in turkey cavity.
  8. Place turkey on a rack in a large roasting pan. Place neck and gizzards in bottom of pan. Loosely tent turkey with aluminum foil.
  9. Roast in heated 350 degree oven 3-1/2 hours or until an instant-read thermometer registers an internal temperature of 180 degrees F in innermost part of thigh and 170 degrees in breast.
  10. Remove turkey to a platter. Discard neck and gizzard.
  11. Cover loosely with foil; let stand 20 minutes.
  12. Meanwhile, prepare gravy: Scrape pan drippings into a 1-quart liquid measuring cup.
  13. Skim off fat. Add water to equal 4 cups.
  14. Pour into a medium-size saucepan along with reserved orange juice. Bring to simmering.
  15. Whisk together milk, flour, salt and poultry seasoning in a small bowl until smooth. Stir into saucepan.
  16. Simmer over medium-high heat, stirring, 4 minutes or until gravy is thickened.
  17. Serve with carved turkey.
Most Helpful

Finally, no left over turkey!!! This recipe was the best turkey I have ever tasted. I definietley will make this again.

PJ December 03, 2001

Great turkey recipe; easy to make and flavorful. You might want to \

Roberto Soto December 01, 2003

This was good. I had a very large Orange and it was a fair amount of work to dice up all that orange peel. I would definitely do the prep work the day before if I make this again. The Turkey filled my house with the smell of oranges and fresh herbs and of course roasting turkey throughout the day and it had a good slightly tangy lightly orange flavor. The gravy was too orange flavored for my taste. Overall this was a good recipe but maybe not my very favorite.

Ames0325 March 30, 2010