Orange-Herbed Roast Turkey
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 1 orange
- 14.79 ml light-brown sugar or 14.79 ml light-brown sugar substitute
- 7.39 ml poultry seasoning
- 4.92 ml salt
- 1 bunch green onion
- 236.59 ml fresh parsley, chopped (reserve stems)
- 7711.07 g turkey
- 118.29 ml milk
- 88.74 ml all-purpose flour
- 3.69 ml salt
- 2.46 ml poultry seasoning
directions
- 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.
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Reviews
-
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.
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This is, without a doubt, the best turkey I've EVER tasted. I'd never roasted a turkey before, so I followed the directions exactly (other than rubbing the bird with veggie oil), and it was absolutely perfect. Crispy skin, moist flesh, and such a wonderful flavor from the stuffing and the rub--I can't say enough good things about this recipe!
RECIPE SUBMITTED BY
Dancer
Guelph, 0