Recipe by CarolAT
This is how we roast our turkey for the holidays. A little prep before roasting ensures that the bird will be moist and tasty.
Top Review by Oklabill
This is the best way ever to cook turkey. The oranges give the turkey a wonderful taste and it stays moist and juicy for days . Leftovers are wonderful...no day old dry turkey...tasty for several days. Love my orange turkey in a bag. I do it a day before serving, carve it and put it back in its juice...delicious.
- 1 (10 -12 lb) whole turkey, thawed
- 1 bunch celery rib, chopped into large pieces
- 2 large lemons, quartered
- 2 large oranges, quartered
- fresh ground pepper
- 4 tablespoons butter, cut into pads
Directions See How It's Made
- Rinse turkey (with giblets and neck removed) inside and out with cold water. Pat dry with paper towels.
- Place the celery, lemons, and oranges in the turkey cavity. You might use fewer lemons, oranges, and celery pieces depending on the size of your turkey.
- Add pads of butter under the turkey skin by making small slits in the skin and slipping the butter under the skin.
- Generously salt and pepper the entire turkey on the outside and in the cavity.
- Place the turkey in a turkey-size roasting bag and follow the directions on the bag for cooking.
- Roast in a 350 degree oven. Roasting time will vary depending on the size of your turkey. A 10-12 pound turkey will generally take about 4 to 4 1/2 hours to roast.