- Meat and poultry
I guarantee that you will receive rave reviews at your Christmas dinner with this roast turkey recipe! Garnish with fresh thyme, rosemary and bay leaf. Use your favourite sausage stuffing for this recipe.
43 people made this
- 175g unsalted butter, divided
- 175ml olive oil
- 350ml freshly squeezed orange juice
- 1 whole turkey, neck and giblets reserved
- sea salt and freshly ground black pepper to taste
- 400g sausage stuffing
- 500ml turkey stock
- 3 tablespoons plain flour
MethodPrep:45min ›Cook:3hr30min ›Ready in:4hr15min
- Melt 1/2 of the butter with olive oil and orange juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of muslin or cheesecloth large enough to drape over the turkey in the mixture.
- Preheat the oven to 220 C / Gas mark 7. Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread the remaining butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting tin.
- Roast turkey for 25 minutes in the preheated oven, and then arrange soaked muslin or cheesecloth over turkey. Reduce oven temperature to 170 C / Gas mark 3. Continue roasting 1 hour. Leaving the muslin draped over the turkey, baste with the orange juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 74 degrees C and the stuffing inside the body cavity also reaches 74 degrees C. Discard the muslin and place turkey on a serving platter. Allow turkey to rest at room temperature about 25 minutes before carving.
- Skim fat from the tin's juices, and reserve 4 tablespoons fat. In the baking tin, mix the remaining juices with 1/2 of the turkey stock; cook over high heat, stirring to scrape the bottom of the tin.
- In a saucepan over low heat, whisk together reserved fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.
Cooking turkey tips
For easy tips and step-by-step instructions, see our Cooking turkey article, and don't forget our turkey gravy recipes.
Reviews & ratingsAverage global rating:(39)
Reviews in English (23)
This recipe gave the turkey the prettiest color I have ever seen. But the cheese cloth had to be basted about every hour and I ended up taking it off and covering the turkey with foil for the last two hours of cooking. I found that the moistness of the turkey was not really that much different than what I usually get and most of the flavor was in the skin instead of in the meat. Maybe injecting the turkey would allow more of the flavor to come out. Probably won't do this recipe again, but it was nice to try something different.-26 Nov 2002
I am usually not a big fan of turkey, but wanting to cook a traditional yet unusual dinner for Thanksgiving, I tried this recipe. Am I glad I did. I'm sold! It was the best turkey I ever had. I will never cook turkey any other way.-07 Dec 2001
by TINY POEM
Used this recipe for our very first Christmas turkey dinner (we're newlyweds). My mother-in-law was impressed. The directions, as written, are not that easy to understand though.-30 Dec 2000
Rosemary & Orange Glazed Roast Turkey
The perfect Thanksgiving turkey. Does just reading that make you quiver in your chair? Yea, I get it. The pressure is high on Thanksgiving to deliver a bird that’s not only worthy of being the centerpiece, but also tastes delicious and isn’t dry as a bone.
This recipe will rid your turkey woes and make you the Thanksgiving MVP. How? Well it all starts with how you prep the turkey, then it’s all in how you cook it and when to pull it from the oven.
I’ll take you step-by-step through this easy recipe to ensure you achieve the perfect Thanksgiving roast turkey. Are you ready?
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup butter, softened
- 3 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh sage
- 1 (20 pound) whole turkey, neck and giblets removed
- 3 tablespoons olive oil
- ¼ cup orange juice
- ½ cup maple syrup
- 1 cup chicken broth, divided
- ½ cup dry vermouth
Preheat an oven to 450 degrees F (230 degrees C). Grease a roasting pan. Mix the salt and pepper together in a small bowl, and set aside.
Stir together the butter, thyme, and sage in a small bowl. Place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. Spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. Brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. Whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.
Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Baste every 30 minutes with the maple syrup mixture. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Once the turkey has rested, remove it from the roasting pan, and place it onto a serving platter. Place the roasting pan onto the stove, and stir in the remaining chicken broth along with the vermouth. Bring to a simmer over medium-high heat. Scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. Strain before serving with the turkey.
- 1 (3 pound) boneless turkey breast roast, thawed
- ½ cup pure maple syrup, or more as needed
- 1 teaspoon liquid smoke flavoring (Optional)
- 1 teaspoon ground paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried crushed thyme
- 1 pinch cayenne pepper, or to taste
Preheat an oven to 325 degrees F (165 degrees C).
Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Red Chile and Orange Glazed Turkey
Spice up this year's turkey&mdashfrozen or fresh&mdashwith a zesty red chile and orange glaze.
- Brine turkey for 24 hours: Bring 3 quarts water to a boil in a large pot. Stir in sugar and salt until dissolved. Add vinegar, bay leaves, and peppercorns and remove from heat. Add ice to cool the mixture. Stir in mustard until dissolved.
- Remove turkey from brine and pat dry thoroughly with paper towels. Discard brine.
- Preheat oven to 375°F with the rack in the lowest position. Place turkey in a roasting pan fitted with a rack. Loosen the skin and rub butter underneath and on the outside of the skin, dividing evenly. Season with salt and pepper. Roast for 30 minutes.
- Reduce oven to 325°F and roast 1 1/2 hours. (Tent breasts with oiled aluminum foil if they become too dark.)
- Make glaze: Preheat oven to 350°F. Place chiles on a rimmed baking sheet. Roast until slightly dried and toasted, 8 to 10 minutes. Transfer to a bowl and cover with water cover bowl with plastic wrap. Soak until soft, turning once, 30 to 35 minutes. Reserve 3/4 cup soaking liquid drain chiles. Blend chiles and reserved liquid, in batches, until smooth, 1 to 2 minutes. Strain into a large saucepan, pressing to release as much liquid as possible. Add cocoa powder, oregano, onion, bay leaf, garlic, lemon juice, and 1/4 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, 20 minutes. Cool completely. Strain through a fine-mesh sieve discard solids. Meanwhile, cook orange juice in a medium saucepan over medium heat until thick and syrupy, 20 to 30 minutes. Whisk in reserved red chile sauce, 1 tablespoon at a time, until smooth and thick. Remove from heat.
- Continue roasting, glazing twice with Red Chile and Orange Glaze, until an instant-read thermometer inserted in thickest part of thigh registers 165°F, 25 to 30 minutes.
- Gently tilt turkey to release juices from cavity into the pan. Transfer turkey to a cutting board rest at least 30 minutes before carving.
- Scrape browned bits from bottom of the pan and transfer, along with pan juices, to a large straight-sided skillet reserve.
Tip: Finding space to brine the turkey is the biggest challenge. A large cooler works well if you don&rsquot have room in the fridge. Line the bottom of the cooler with ice or ice packs. Place a large bag into the cooler that can fit the whole turkey and will not leak. Place the turkey in the bag and pour the cooled brine over to cover. Cinch the bag to remove any air and to help completely cover the turkey with brine. Add ice to the cooler as needed to keep cold.
Orange-Rosemary Roasted Turkey
Heat oven to 375° F. In a large roasting pan, scatter the onions, carrots, and 2 sprigs of rosemary place 4 orange halves in the corners of the pan, cut-side up.
Stuff the turkey with the remaining 6 sprigs of rosemary and 2 orange halves. Tie the legs together with twine and tuck the wings underneath the body. Place the turkey on top of the vegetables, brush with the oil, and season with 1 teaspoon salt.
Roast the turkey until a thermometer inserted into the thickest part of a thigh registers 165° F, 2½ to 3 hours. (Cover the bird loosely with foil if it browns too quickly and add the broth to the pan if the vegetables begin to scorch.)
Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, cover loosely with foil, and let rest for at least 25 minutes before carving. Garnish with the fruit and herbs, if using. Reserve the pan and its contents for the Orange-Rosemary Gravy.
Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef’s knife, cut though the joint to separate the wing from the breast (if you hit bone, you’re in the wrong spot pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing repeat on the other side.
Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket cut through the joint to separate leg. Repeat on the other side.
Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180° and cut through the other side to remove the backbone (save it for making stock).
Very finely grind black and pink peppercorns in a spice mill or mortar and pestle transfer to a medium bowl. Add salt, garlic powder, onion powder, brown sugar, and paprika and use your fingers to mix together.
Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it’s good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
Glaze and Assembly
Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2–3 hours to help decrease the cooking time.
Meanwhile, cook herbs, garlic, orange zest, soy sauce, brown sugar, and vinegar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10–12 minutes. Remove glaze from heat.
Place a rack in middle of oven preheat to 425°. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20–25 minutes. Reduce oven temperature to 300° and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°, and 170° when inserted into the thickest part of the thighs, 50–70 minutes longer (total cooking time will be 1–1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board tent loosely with foil. Let rest 30–60 minutes before carving.
How would you rate Expertly Spiced and Glazed Roast Turkey?
This is what's up. This recipe is absolutely FANTASTIC for turkey. Had a dry, boring, bad one at Thanksgiving this year so I insisted on making the Christmas one. Step one, definitely make sure to sharpen up your knives before you start separating the turkey - and maybe get some better kitchen shears. Like other reviewers, it was my first time doing this so I spent a while following along a video tutorial, but we got there in the end! The dry brine is awesome, and I had some left over that I re-applied after the oil rub took some off. As for the glaze, I had to make two batches (for a 17 lb bird) glazing every 20 minutes for about 1 & 1/2 hours. To the glaze I added a bit of red wine I had started working on while cooking, turned out pretty good. Perfectly cooked, for half the time, and twice the flavour. Never letting anyone else make turkey any other way again.
Absolutely the best thanksgiving turkey I have ever made. I had them butcher it for me at Whole Foods and I will honestly do that every year from now on. The rub was SO good and the dry brining really worked. The glaze was incredibly flavorful and gave the turkey the best color. Truly made this years table iconic. Well done!
Made this turkey 2 years in a row. Rave reviews from all. I'll never roast the bird whole again. Turkey needs a flavor boost. This rub and glaze are assertive without being overpowering. I think the proportions are just right. I put some of the rub under the skin and repair any rips or tears with turkey lacers or toothpicks. Even tried it on a larger bird, almost 17 lbs, and it still worked out very well. If you're concerned about the pungency of the rub mix mingling with other aromas in your frig, I put mine in a cooler with ice and set the cooler outside until time to let come to room temp. If you live in a hotter climate this may not work.
The dry brine was nice but a bit strong (I used pink peppercorns instead of all black. their have a great fragrance, but I suspect that might be the 'strong' part). Made the meat SUPER moist. The recipe doesn’t say anything about removing it (brine), yet you can’t ‘rub oil’ on the turkey without doing this. I took a chance and instead patted the oil over the brine, but I think I should have rubbed it off using the oil because it made the turkey crusty (not in a good way – ended up like cement), and the taste was overpowering if you tried to eat the skin. The glaze was really good, but maybe I don’t understand the phrase, ‘coats the back of the spoon’ which is probably not what I understand from baking since it nearly became just caramelized sugar waiting to harden. Cutting the turkey up wasn’t that bad… just getting the backbone off where the neck joins… that was rage inducing. I think I did it correctly (at least, it looked like I expected it to), but it didn’t feel like I was doing it right… I would suggest watching a video before you start if you haven't done it before. Ooh! and having an REALLY sharp boning knife is highly recommended. I had just received one as a gift so that was super handy.
I've now made this recipe two years in a row for Thanksgiving and can't rave enough about it. It's earnestly not difficult and yields the best roast turkey I've ever had. Make it! It's amazing!
This was amazing. There were only two of us for Thanksgiving this year so I used it on a spatchcocked cornish hen. There were a few areas that weren't clear to me. Was I supposed to roast the bird IN the water or keep it on the rack and just use the pan to hold the water. Also, was I supposed to rub off the dry rub with the oil? It came out great but I would have loved a little more clarity on those steps. Lastly, the reason I think something wasn't right is because I used up all the glaze on a 6 pound bird, I can't imagine it would be enough for anything larger so I would at least double the glaze next time.
Can confirm this is perfect turkey. My bird was 17lbs and followed the recipe exactly, it was unbelievable how juicy it was
I made this Turkey for thanksgiving last year and the whole family loved it. Now I’ve been ordered to make it every year, it really is absolutely delicious!
This is the best and only recipe I will ever use for a Thanksgiving turkey. I followed the recipe and it turned out to be my best turkey ever!
I first made this for a dinner party with two 5 pound chickens, which I left whole and the feedback was great. So, I decided to go ahead and do it for Thanksgiving. I just finished the breaking down and bringing process, and I will say this If you can get a butcher to dismantle the bird for you, DO IT. I've carved dozens of birds over the years, but raw is a whole new ballgame. That was incredibly frustrating and took forever.
I've now made this recipe 3 times and its excellent! I love breaking down the turkey and being able to pull the parts out of the oven when they are done instead of risking the bread drying out. The combination of the spices is so delicious and the dry brine leaves the texture of the turkey so juicy without being mushy
Last year was my first time making this turkey, let alone any turkey, and it tasted amazing! I’m making it again this year and probably will do it every year from here on out.
I am dry brining a turkey for the first time and every recipe says to leave it uncovered so the skin dries out, which I understand. I guess my main concern is that the herbs in the dry brine will infuse other items in my fridge (i.e. the cheesecake I am making tomorrow.) I plan to keep the cheesecake in the pan and cover the top with plastic wrap, but I am concerned that there is potential that it can be ruined sitting in the fridge for two days with the uncovered turkey in there as well. Some of the reviews said their fridge smelled strongly of herbs and it took two days before it dissipated. Anyone have experience with this? Should I see if a family member can house my cheesecake for a few days?
Agree, that this was the best and easiest turkey ever. Whole Foods sells cut up turkeys, so it is easy to scale up or down for the size of your party., or customize for your meat preference (I love dark)! Happy Thanksgiving, all!
My butcher broke this down for me, but separated the leg and the thigh. Does that change anything with cooking time?
Pat dry the turkey, including the cavity, with paper towels until it is completely dry.
Using your hands, carefully loosen and separate the skin from the meat over the breast and, if possible the legs of the bird, without tearing it. Place the turkey into a roasting pan or rimmed baking sheet.
In a small bowl, whisk together kosher salt, the Redpath® Dark Brown Sugar, finely chopped sage, thyme, and rosemary, and black pepper until thoroughly combined.
Sprinkle and rub about 2 teaspoons of the dry-brine mixture into the cavity of the turkey. Use about 5 teaspoons (3 teaspoons on the breast meat, and 1 teaspoon per leg) of the dry-brine and rub onto the meat under the skin. Sprinkle the remaining dry-brine mixture over the skin of the entire turkey.
Place the turkey back into the roasting pan (or baking sheet) and place into a plastic bag and seal (or cover turkey with plastic wrap). Place the covered turkey onto the bottom shelf of the fridge 48 hours.
Uncover the turkey and discard any liquids that may have accumulated in the bottom of the pan. Place a wire cooling rack or roasting rack into the pan or rimmed baking sheet. Place the uncovered turkey onto the rack. Place uncovered turkey onto the bottom shelf of the fridge 12 to 24 hours.
Remove turkey from the fridge and pat dry with paper towels removing any moisture and excess salt do not rinse. Allow turkey to sit at room temperature 1 hour.
Position oven rack in bottom third of oven and preheat oven to 425°F (218°C).
Add aromatics to the cavity of the turkey now, if using. See Chef’s Tips.
Fold the neck skin of the turkey under, and secure with a skewer. Tuck wing tips under the bird and tie legs together with kitchen twine.
Place pan into the preheated oven and roast for 20 minutes or until skin begins to brown in areas.
While the turkey is roasting, prepare the glaze.
For the glaze:
In a small pot, combine the chicken stock, butter, the Redpath® Dark Brown Sugar, honey, strips of lemon or orange zest, paprika, garlic powder, and onion powder.
Place over medium heat and simmer until sugar is dissolved and glaze has slightly thickened 5 minutes. Keep warm.
After roasting for 20 minutes, rotate the roasting pan and brush turkey with the prepared glaze. Reduce oven temperature to 325°F (163°C).
Roast for approximately 2 hours and 25 minutes (depends on the size of the bird), rotating the pan throughout the cooking time to ensure even roasting, until turkey is a deep golden brown colour and a thermometer when inserted into the thickest part of the thigh (without hitting the bone) registers 165°F (74°C) and 155°F (68°C) for the breast. Generously baste the turkey with the glaze approximately every 20 minutes while roasting.
Once cooked, transfer the turkey to a large platter or cutting board. Tent loosely with foil and allow turkey to rest for 30 minutes before carving. This redistributes the juices throughout the bird and the residual heat will continue to cook the turkey as it rests. Turkey is safely cooked when the internal temperature at the breast is 170°F (77°C) and 180°F (82°C) at the thigh.
Use a sharp carving, boning, or chef’s knife to slice the turkey. Serve immediately.
Heat oven to 325 degrees F.
Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It’s best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you’d like, cover the turkey loosely with aluminum foil and continue to roast until done.
When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.
Preheat an oven to 450 degrees F.
Combine onions, celery and carrots and place them along the sides of a large metal roasting pan. Place the turkey in center of the vegetables.
In a small bowl, thoroughly mix together pepper, thyme, sage and butter. Cut a few 1-inch slits in the turkey skin and gently spread the herbed butter under the skin. Rub turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes.
While the turkey begins to roast, stir together maple syrup, orange juice and orange zest. Once the turkey has roasted, uncovered for 20 minutes, glaze it with the maple-orange mixture and loosely tent foil over the bird, crimping the ends firmly to the edges of the pan.
Roast for an additional 2 hours, basting it with the pan drippings every 20 minutes. The turkey is done when a digital thermometer inserted in the thigh registers 170 degrees F. Remove roast from the oven and allow it to rest for 10 minutes. Remove from the pan and tent it with foil to keep warm.
Discard the vegetables and skim the fat from the pan juices. Transfer skimmed pan juices to a separate bowl. Place metal roasting pan over medium heat on the stove top, and then deglaze it with the white wine. After wine has simmered for 30 seconds, add pan juices and chicken stock and bring to a simmer. The gravy is done when it has thickened and reduced in volume.