Rosemary-Orange Roast Turkey

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.
Total Time 11 hrs 15 mins
Servings 12


  • 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

Remaining ingredient:

  • 2 cups water


  • 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.