Moroccan-Spiced Turkey with Aromatic Orange Pan Jus

Cooking Light
Moroccan-Spiced Turkey with Aromatic Orange Pan Jus Recipe
Photo: Chris Court; Styling: Carla Gonzalez-Hart


A fragrant spice rub infuses the turkey with subtle Middle Eastern flavor.

Serves 16 (serving size: 4 ounces turkey and about 2 tablespoons sauce)


+ Add To Shopping List
1 (12-pound) fresh or frozen turkey, thawed
2 tablespoons extra-virgin olive oil
1 tablespoon grated orange rind
1 tablespoon ground cumin
1 tablespoon honey
2 teaspoons garlic powder
2 teaspoons ground coriander
1 1/4 teaspoons kosher salt, divided
5/8 teaspoon black pepper, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
2 medium onions, chopped
2 celery stalks, chopped
2 carrots, chopped
2 cups unsalted chicken stock
3/4 cup dry sherry
Cooking spray
1/2 cup orange juice


Hands-on: 50 Minutes
Total: 2 Hours, 40 Minutes

1. Preheat oven to 425°.

2. Remove giblets and neck from turkey; discard liver. Pat turkey dry with paper towels; trim and discard excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine oil, rind, cumin, honey, garlic powder, coriander, 1 teaspoon salt, 1/2 teaspoon black pepper, ginger, cinnamon, and red pepper, stirring with a whisk. Rub spice mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place giblets, neck, onions, celery, and carrots in the bottom of a large roasting pan; add stock and sherry to pan. Place roasting rack in pan. Coat rack with cooking spray. Arrange turkey, breast side up, on roasting rack. Bake at 425° for 30 minutes. Cover turkey loosely with foil. Reduce oven temperature to 325° (do not remove turkey from oven). Bake an additional 1 hour and 10 minutes or until a thermometer inserted into meaty part of thigh registers 165°. Remove pan from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes. Carve turkey; discard skin.

3. Place a zip-top plastic bag inside a 4-cup glass measure. Pour stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner of bag. Drain stock mixture into a medium saucepan, stopping before fat layer reaches opening. Add orange juice to pan; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Serve sauce with turkey.

Created date

September 2014

Nutritional Information

Calories 274
Fat 8.2 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 2.1 g
Protein 39 g
Carbohydrate 6 g
Fiber 1 g
Cholesterol 97 mg
Iron 3 mg
Sodium 338 mg
Calcium 49 mg