Prep 0 mins
Cook 0 mins
- 1 orange
- 1 tablespoon light-brown sugar or 1 tablespoon light-brown sugar substitute
- 1 1⁄2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1 bunch green onion
- 1 cup fresh parsley, chopped (reserve stems)
- 1 (17 lb) turkey
- 1⁄2 cup milk
- 6 tablespoons all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon poultry seasoning
- Heat oven to 350 degrees F.
- Remove rind from orange with a vegetable peeler, avoiding bitter white pith. Finely chop rind.
- Cut orange in half; juice orange halves. Reserve juice for making gravy; reserve orange halves.
- Combine rind, brown sugar/brown sugar substitute, poultry seasoning and salt in a small bowl.
- Finely chop white part of green onions; reserve green part. Add chopped green onions and chopped parsley to rind mixture.
- Remove neck and giblets from turkey cavity. With your fingers, carefully loosen skin around turkey breast and legs. Spread rind mixture under the skin.
- Place parsley stems, green onion ends and orange halves in turkey cavity.
- Place turkey on a rack in a large roasting pan. Place neck and gizzards in bottom of pan. Loosely tent turkey with aluminum foil.
- 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.
- Remove turkey to a platter. Discard neck and gizzard.
- Cover loosely with foil; let stand 20 minutes.
- Meanwhile, prepare gravy: Scrape pan drippings into a 1-quart liquid measuring cup.
- Skim off fat. Add water to equal 4 cups.
- Pour into a medium-size saucepan along with reserved orange juice. Bring to simmering.
- Whisk together milk, flour, salt and poultry seasoning in a small bowl until smooth. Stir into saucepan.
- Simmer over medium-high heat, stirring, 4 minutes or until gravy is thickened.
- Serve with carved turkey.
Finally, no left over turkey!!! This recipe was the best turkey I have ever tasted. I definietley will make this again.
Great turkey recipe; easy to make and flavorful. You might want to \
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.