1. Preheat the oven to 400° F. Remove the giblets and neck if they are encased within the turkey, then rinse out the cavity and pat the turkey dry. Slice the orange in half and stuff it inside the bird. 2. In a small bowl, combine the oil with the rosemary, thyme, sage, and pepper. Rub the seasoning mixture under the skin and on top of the breast of the turkey. Rub any remaining seasonings over the entire turkey. If the legs are not secured with a wire, tie them together with kitchen string. Place the turkey on a Vrack in a roasting pan, tucking the wings under the bird. 3. Roast the turkey at 400° F for 30 minutes; reduce the oven temperature to 325° F and continue cooking the turkey until an internal temperature of 165° F is reached for the breast or 180° F for the leg. Also look for other indications of doneness: loose joints and juices running clear. If turkey begins to turn dark brown before the internal temperature is met, cover the breast with foil and continue to roast until done.
Roasting rack is a great idea! I wouldn't put fruit inside my turkey tho. Salt, pepper, garlic, shallot & 1/2 an onion is the way to go. These will flavor the juices that exude and make for a wonderful gravy. I don't think I'd like the taste of an orange throughout the meat or in the gravy
Delicious turkey! It saved our Thanksgiving since I didn't know my parents wanted the pre-cooked smoked turkey. The cooking instructions made the turkey a beautiful golden brown and the flavor was amazing! Thanks Chef Meg
We do the same thing with chickens. Comes out great! We sometimes peel a handful of garlic and stuff them in with the orange, too, for a nice variation. NO DEEP FRIED TURKEY this year. It would be too much of a temptation for me!
We add herbs, garlic and onion, no fruit, to the inside of our turkey (chickens too!) and cook it in a baking bag. Always makes it very tender and the juices make an awesome gravy! Can't wait til Thanksgiving!
Yummy seasonings! I processed them through a mini-blender and also added orange peel and garlic, plus the orange juice because I made it for a turkey breast roast. We smoker grilled the breast roast!
Credit: Randall Hoover Photography
For perfect results try using a V-rack in your roasting pan or roast the turkey on a bed of vegetables. Once the fat from the turkey melts, it falls to the bottom of the roasting pan. When that happens, the bottom quarter of the bird does not roast--it braises in its own juices. The vegetables or V-rack prevents this from happening.
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