Our Orange Glazed Herb Turkey is bursting with orange flavor! We’ve taken a traditional recipe and given it a lovely citrus twist. To do it, we added orange zest, orange juice, and even fresh oranges. The herbs compliment the orange well, and the glaze uses marmalade to sweeten and add another punch of orange flavor.
Since this is a little bit of a complicated recipe, make sure you give yourself plenty of prep time. This Orange Glazed Herb Turkey recipe will make a nice, refreshing addition to any holiday menu!
Yields: 10 servings | Serving Size: 6-8 ounces | Calories: 408 | Total Fat: 13g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 122mg | Sodium: 424mg | Carbohydrates: 34g | Fiber: 4g | Sugar: 25g | Protein: 39g | SmartPoints: 12
- 1 (10 pound) whole turkey, thawed
- 3 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons fresh garlic, minced
- 2 tablespoons orange zest
- 1 teaspoon Kosher salt
- 2 tablespoons extra virgin olive oil
- 2 oranges, peels on cut into wedges
- 1 yellow onion, cut into quarters
- 4 stalks celery, chopped
- 3 carrots, peeled chopped
- 5 stalks fresh rosemary
- 5 stalks fresh sage
- 8 stalks fresh thyme
- 3 cups orange juice
- 5 cups water
- 1/2 cup orange marmalade
- 3 tablespoons honey
- Line a roasting pan with foil and place a rack on top. Lightly spray with nonstick spray. Rinse the turkey and pat dry with paper towel and place in prepared roasting pan.
- Mix all ingredients together to create a paste. Rub paste over entire turkey. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 350 degrees.
- Remove turkey from refrigerator. Lightly toss together all roasting ingredients with exception of juice and water. Stuff turkey with mixture and place any extra around turkey in roasting pan. In separate bowl or pitcher, combine juice and water. Pour into pan just until it touches the bottom of the turkey. Cover with foil lightly sprayed with nonstick spray.
- Roast for 3 hours, or until internal temperature reaches 165 degrees.
- In small sauce pot, heat marmalade and honey and bring to a boil. Once boiling remove from heat, but keep warm so the mixture stays liquid. During the last 30 minutes of roasting, remove foil from turkey and brush with marmalade every 10 minutes.
- TIPS: For larger turkeys, add 1 teaspoon of each spice in the rub for every 2 pounds of turkey. Add 20 minutes to the cooking time for every pound above 10 pounds. Always use a thermometer to check the turkeys temperature. “Pop Up” timers in turkeys are often inaccurate and over cook the turkey.
Tried it and loved it? Let us know how it turned out in the comments section!
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