- 1 (10- to 12-lb.) fresh or frozen turkey, thawed
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon dried whole savory, crumbled
- 1 teaspoon rubbed sage
- 1/4 cup unsalted butter, softened
- 1/2 cup orange juice
- 1/2 cup orange marmalade
- 1 tablespoon honey
- Garnishes: oranges, fresh sage
- Giblet Gravy
How to Make It
Remove giblets and neck from turkey; place in refrigerator for use in Giblet Gravy. Rinse turkey with cold water; pat dry with paper towels. Place turkey, breast side up, on a rack in a lightly greased roasting pan. Lift wing tips up and over back, and tuck under bird.
Combine salt and next 3 ingredients in a small bowl; rub some of seasoning inside turkey cavity. Combine remaining herb mixture with softened butter, and rub all over outside of turkey, legs and all. Tie ends of legs together with heavy string or tuck under flap of skin around tail.
Bake, uncovered, at 325° for 1 hour and 30 minutes.
Combine orange juice, marmalade, and honey, stirring well. Brush half of orange glaze over turkey; bake 1 to 1 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 170°, brushing with orange glaze every 30 minutes. Shield turkey with aluminum foil during cooking, if necessary, to prevent overbrowning.
Transfer turkey to a serving platter, reserving pan drippings for Giblet Gravy. Let turkey stand, covered with foil, 15 minutes before carving. Garnish platter, if desired. Serve turkey with Giblet Gravy.