Ingredients
Scale
- 1 whole turkey (12–14 lbs, thawed)
- 2 oranges (juiced and zested)
- 1/4 cup olive oil
- 4 tablespoons fresh rosemary (chopped)
- 4 cloves garlic (minced)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 onion (quartered)
- 2 cups low-sodium chicken broth
- Fresh rosemary sprigs (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C).
- Prepare the Turkey: Remove the giblets from the turkey cavity and pat the turkey dry with paper towels.
- Make the Marinade: In a bowl, combine orange juice, orange zest, olive oil, chopped rosemary, minced garlic, salt, and pepper.
- Marinate: Rub the marinade all over the turkey, including under the skin and inside the cavity. Stuff the cavity with quartered onions and extra rosemary sprigs if desired.
- Roast: Place the turkey in a roasting pan breast side up. Pour chicken broth into the bottom of the pan. Cover loosely with foil and roast for about 2.5 to 3 hours, or until the internal temperature reaches 165°F (75°C).
- Baste: Remove the foil for the last 30-45 minutes of cooking to allow the skin to brown. Baste the turkey with pan juices every 20 minutes.
- Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for at least 20 minutes before carving. Garnish with fresh rosemary sprigs if desired.
- Prep Time: 30 minutes
- Cook Time: 2.5 hours to 3 hours
Nutrition
- Calories: 320 kcal
- Fat: 18g
- Carbohydrates: 4g
- Protein: 36g