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From the Kitchen of…Khalil Hymore, Cooking Light ContributorKhalil 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.

Recipe by Cooking Light November 2015

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Credit: Tara Donne; Styling: Alistair Turnbull

Recipe Summary

total:
11 hrs 15 mins
hands-on:
45 mins
Yield:
Serves 12 (serving size: about 6 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 425°.

  • 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.

  • 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.

Nutrition Facts

288 calories; fat 5.5g; saturated fat 2.1g; mono fat 1.2g; poly fat 1.4g; protein 50g; carbohydrates 6g; fiber 1g; cholesterol 169mg; iron 3mg; sodium 598mg; calcium 47mg.
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