Name: Rosemary-Orange Roast Turkey
Total time: 675 min
Ingredients: 1 12-pound fresh or frozen turkey (thawed); 3 tbsp fresh rosemary (finely chopped); 3 tbsp orange rind (grated); 1 tbsp kosher salt; 2 tsp black pepper (freshly ground); 1/4 cup orange marmalade; 1/4 cup fresh orange juice; 1 tsp fresh rosemary (finely chopped); 1 tbsp cider vinegar; 1 tbsp unsalted butter; 1/4 tsp black pepper (freshly ground); 2 cups water

Rosemary-Orange Roast Turkey

Give this 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.

Print Recipe

Total Time 11 hrs 15 mins

Servings 12

Ingredients

1 12-pound fresh or frozen turkey thawed
3 tbsp fresh rosemary finely chopped
3 tbsp orange rind grated
1 tbsp kosher salt
2 tsp black pepper freshly ground

GLAZE:

1/4 cup orange marmalade
1/4 cup fresh orange juice
1 tsp fresh rosemary finely chopped
1 tbsp cider vinegar
1 tbsp unsalted butter
1/4 tsp black pepper freshly ground

Remaining ingredient:

2 cups water

Instructions

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.
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.

Rosemary-Orange Roast Turkey