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Rosemary-Orange Roast Turkey

Photo: Tara Donne; Styling: Alistair Turnbull

Hands-on time 45 mins
Total time 11 hrs, 15 mins
Yield

Serves 12 (serving size: about 6 ounces)

From the Kitchen of…Khalil Hymore, Cooking Light Contributor Khalil likes to give his bird a pretty finishing sheen by brushing on savory-sweet marmalade glaze. If you don't like the slightly bitter flavor of marmalade, you can substitute currant jelly for tart, bright flavor.

Ingredients

  • Turkey:
  • 1 (12-pound) fresh or frozen turkey, thawed
  • 3 tablespoons finely chopped fresh rosemary
  • 3 tablespoons grated orange rind
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • Glaze:
  • 1/4 cup orange marmalade
  • 1/4 cup fresh orange juice
  • 1 teaspoon finely chopped fresh rosemary
  • 1 tablespoon cider vinegar
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon freshly ground black pepper
  • Remaining ingredient:
  • 2 cups water

Nutrition Information

  • calories 288
  • fat 5.5 g
  • satfat 2.1 g
  • monofat 1.2 g
  • polyfat 1.4 g
  • protein 50 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 169 mg
  • iron 3 mg
  • sodium 598 mg
  • calcium 47 mg

How to Make It

  1. To prepare turkey, remove giblets and neck; reserve for another use. Place turkey on a broiler rack on a broiler pan. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons rosemary, rind, salt, and 2 teaspoons pepper in a small bowl. Rub rosemary mixture under loosened skin. Tie ends of legs with kitchen string. Lift wing tips up and over back; tuck under turkey. Loosely cover, and refrigerate 8 hours or up to 12 hours.

  2. To prepare glaze, combine marmalade, juice, 1 teaspoon rosemary, vinegar, butter, and 1/4 teaspoon pepper in a small saucepan; bring to a boil. Reduce heat; simmer 4 minutes or until slightly thickened. Set aside 1/4 cup.

  3. Preheat oven to 425°.

  4. Remove turkey from refrigerator, and pat dry with a paper towel; let stand at room temperature 1 hour. Bake at 425° for 30 minutes or just until beginning to brown. Rotate turkey; add 2 cups water to bottom of pan.

  5. Reduce oven temperature to 375°. Cook turkey an additional 60 minutes. Remove turkey from oven; baste with reserved 1/4 cup orange mixture. Bake an additional 15 minutes or until thermometer inserted into thickest part of thigh registers 165°. Remove turkey from oven. Cover loosely with foil; let stand 30 to 60 minutes. Carve turkey; drizzle with remaining 1/4 cup orange marmalade mixture.