Rosemary Orange Roasted Turkey

When it comes to holiday feasts, nothing says “celebration” quite like a perfectly roasted turkey. This Rosemary Orange Roasted Turkey is a stunning centerpiece that combines the bright, citrusy flavor of oranges with the earthy, aromatic notes of fresh rosemary. It’s a simple yet elegant twist on the classic roast turkey that’s sure to impress your family and friends during Thanksgiving, Christmas, or any festive occasion.

This turkey is juicy, tender, and packed with flavor. The secret is in the citrus marinade that infuses the bird with moisture and flavor, and the rosemary compound butter that melts into the skin, creating a golden, crispy crust. And don’t worry—it’s easier to make than it sounds! With a few simple ingredients and a little patience, you’ll be able to cook up a turkey that looks and tastes like it came straight from a gourmet kitchen.

Let’s dive into the recipe, so you can learn how to make a Rosemary Orange Roasted Turkey that will wow your guests and keep them coming back for seconds.

Why You’ll Love This Recipe

• Citrus and Herb Flavor: The combination of oranges, rosemary, and garlic infuses the turkey with a bright, aromatic flavor that’s a refreshing take on the traditional roast turkey.
• Juicy and Tender: The citrus marinade helps to keep the turkey moist, while the compound butter crisps up the skin for a perfect balance of textures.
• Elegant Presentation: This turkey looks as good as it tastes, making it the perfect centerpiece for any holiday table.
• Simple Ingredients: Despite its gourmet appearance, this turkey requires only a few fresh, simple ingredients that are easy to find.
• Make-Ahead Friendly: You can prepare the marinade and compound butter in advance, making it easier to manage your holiday cooking schedule.

Preparation Time and Servings

• Total Time: 3.5 – 4 hours (plus time to marinate overnight)
• Active Prep Time: 30 minutes
• Servings: 12-14 servings
• Calories per serving: Approximately 300 calories (depending on portion size and whether you eat the skin)

Ingredients

For the Turkey:

• 1 whole turkey (12-14 pounds), thawed
• 2 large oranges, quartered
• 2 heads of garlic, halved
• 1 bunch fresh rosemary (about 8-10 sprigs)
• 1 bunch fresh thyme (optional, for extra herbiness)
• 1 large onion, quartered
• 4 cups chicken or turkey broth (for basting)
• Salt and pepper to taste

For the Rosemary Orange Compound Butter:

• 1 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Zest of 1 orange
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Citrus Marinade:

• Juice of 2 large oranges
• Juice of 1 lemon
• 4 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon honey
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Citrus Marinade

1. Mix the Marinade: In a medium bowl, whisk together the orange juice, lemon juice, olive oil, minced garlic, chopped rosemary, honey, and a generous pinch of salt and pepper. Set aside.
2. Marinate the Turkey: Place the turkey in a large roasting pan or a turkey-sized plastic bag. Pour the citrus marinade over the turkey, making sure to coat it well inside and out. Rub the marinade into the skin and inside the cavity. Cover the turkey (or seal the bag) and let it marinate in the refrigerator overnight, or for at least 8 hours. This will allow the flavors to penetrate the meat and keep it juicy.

Step 2: Make the Rosemary Orange Compound Butter

1. Prepare the Compound Butter: In a small bowl, combine the softened butter, chopped rosemary, thyme, orange zest, minced garlic, olive oil, salt, and pepper. Stir until everything is evenly incorporated and the butter is smooth.
2. Chill: If you’re making the butter ahead of time, transfer it to a piece of plastic wrap and roll it into a log. Chill in the refrigerator until you’re ready to use it. This will make it easier to spread on the turkey.

Step 3: Prepare the Turkey for Roasting

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Stuff the Cavity: Remove the turkey from the marinade and discard any excess marinade. Pat the turkey dry with paper towels. Stuff the cavity with the quartered oranges, halved garlic heads, and a few sprigs of fresh rosemary and thyme. This helps to infuse the turkey with additional flavor from the inside out.
3. Apply the Compound Butter: Gently loosen the skin over the turkey breast by sliding your hands under the skin, being careful not to tear it. Spread about half of the rosemary orange compound butter directly under the skin of the turkey breast. Massage the remaining butter all over the outside of the turkey, coating the skin evenly for maximum flavor and crispiness.

Step 4: Roast the Turkey

1. Roast the Turkey: Place the turkey on a rack inside a large roasting pan, breast side up. Pour 2 cups of chicken or turkey broth into the bottom of the pan to keep the turkey moist during cooking.
2. Baste and Tent the Turkey: Cover the turkey loosely with aluminum foil and place it in the preheated oven. Roast the turkey for 2 to 2 ½ hours, basting it every 30-45 minutes with the juices from the pan. After the first hour, add an additional 1-2 cups of broth if needed.
3. Remove the Foil for Crispy Skin: About 1 hour before the turkey is done, remove the foil to allow the skin to brown and crisp up. Continue to roast until the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.

Step 5: Rest and Carve the Turkey

1. Check for Doneness: The total roasting time should be about 3 to 3 ½ hours for a 12-14 pound turkey, but use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the thigh, making sure it reads 165°F (74°C). If you don’t have a thermometer, the juices should run clear when you cut between the thigh and the body.
2. Let the Turkey Rest: Once the turkey is fully cooked, transfer it to a cutting board and tent it loosely with foil. Let the turkey rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, making it moist and flavorful.
3. Carve and Serve: Carve the turkey, starting with the breast and working your way down to the legs and thighs. Serve with the orange and rosemary-infused pan drippings or your favorite gravy.

How to Serve

This Rosemary Orange Roasted Turkey is best served as the centerpiece of your holiday table. Pair it with classic sides like mashed potatoes, cranberry sauce, roasted vegetables, and stuffing. The bright citrus and rosemary flavors will complement any traditional holiday sides.

• Serve with Pan Drippings: Don’t forget to drizzle some of the flavorful pan drippings over the sliced turkey. The drippings are infused with citrus, herbs, and the natural juices of the bird, adding even more depth to the dish.
• Garnish: For a beautiful presentation, garnish the platter with extra sprigs of rosemary, orange slices, and a few garlic heads roasted alongside the turkey.

Additional Tips for Success

1. Use Fresh Herbs: Fresh rosemary and thyme are essential to getting the best flavor in this dish. Dried herbs can’t replicate the same vibrant, aromatic taste that fresh herbs provide.
2. Baste Regularly: Basting the turkey with the pan juices every 30-45 minutes helps keep the turkey moist and ensures that the skin becomes golden and crispy.
3. Use a Meat Thermometer: The most reliable way to check if your turkey is done is to use a meat thermometer. This ensures that your turkey is fully cooked without drying out.
4. Resting is Key: Don’t skip the resting step! Letting the turkey rest after roasting locks in the juices, making the meat tender and juicy.
5. Save the Drippings: The pan drippings are packed with flavor and can be used to make a simple gravy or served as-is for extra moisture and flavor at the table.

Recipe Variations

• Spicy Citrus Turkey: Add a pinch of cayenne pepper or red pepper flakes to the compound butter for a little heat. The combination of sweet orange and spicy heat is irresistible.
• Garlic and Herb Butter Turkey: If you want to simplify the recipe, you can omit the orange zest and citrus marinade and just focus on a garlic and herb butter rub. This will still result in a delicious, savory turkey.
• Lemon-Rosemary Turkey: For a slightly different citrus flavor, substitute lemons for the oranges. Lemon and rosemary are a classic pairing and will create a bright, zesty turkey.
• Maple Glaze: For a sweet touch, brush the turkey with a maple syrup glaze during the last 30 minutes of roasting. The maple syrup will caramelize, adding a rich sweetness that pairs beautifully with the rosemary and citrus.

Freezing and Storage

To Store: Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to save any extra pan drippings or gravy to keep the turkey moist when reheating.

To Freeze: You can freeze leftover turkey for up to 3 months. To prevent freezer burn, wrap the meat tightly in plastic wrap and aluminum foil or use a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Reheating: To reheat, place the turkey in an oven-safe dish with a little broth or pan drippings. Cover with foil and warm in a 325°F (165°C) oven until heated through.

FAQ Section

Q: Can I use a frozen turkey?
A: Yes, you can use a frozen turkey, but make sure to thaw it completely before marinating and roasting. It’s best to thaw the turkey in the refrigerator, allowing 24 hours for every 4-5 pounds of turkey.

Q: How do I prevent my turkey from drying out?
A: Basting regularly and using a meat thermometer are key to keeping your turkey moist. Also, covering the turkey with foil for the first part of the roasting process helps lock in moisture.

Q: Can I stuff the turkey with traditional stuffing?
A: Yes, but if you stuff the turkey, you’ll need to increase the cooking time and check the internal temperature of the stuffing as well. It should reach 165°F (74°C) to ensure it’s safe to eat.

Q: Can I use dried rosemary instead of fresh?
A: Fresh rosemary gives the best flavor, but if you only have dried, you can use about 1/3 of the amount since dried herbs are more concentrated. However, the flavor won’t be as vibrant.

Conclusion

A Rosemary Orange Roasted Turkey is the perfect centerpiece for any holiday gathering. The bright citrus notes paired with the earthy rosemary create a beautiful balance of flavors that will elevate your holiday meal. With crispy skin and juicy, tender meat, this turkey is sure to be a hit with everyone at the table. Plus, with the tips and tricks in this recipe, you’ll be able to cook up a turkey that’s not only delicious but also picture-perfect.

I can’t wait for you to try this recipe and share it with your loved ones—happy cooking and happy holidays!

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