Orange Herb Turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
17/18lb Turkey (big enough for ~8 people)For the Salt Rub:2 Tbsp grapeseed oil1/4 cup sea salt1 Tbsp dried thyme2 Tbsp dried rosemaryground pepperFor the Cavity (stuffing done externally)2 oranges (rind stolen for stuffing), quartered1 onion, quartered6 rosemary sprigs (fresh)4 thyme sprigs (fresh)2 Tbsp melted butter (to brush bird)
The night before:
1. Mix salt rub ingredients and rub thawed turkey (above and under the skin, as well as in the cavity).
2. Stuff cavity with orange pieces, onion, and herbs.
The day of:
3. Pat dry turkey and place in roasting pan. Brush with melted butter.
4. Roast (covered) at 350 for ~5.5 hours, then turn up the heat to 425 and crisp the skin uncovered for the last 30 mins.
5. Let turkey rest on cutting board while making gravy (~20 mins) before carving (don't forget to remove and discard the "stuffing" from the cavity!).
Serving Size: Serves approximately 8 people
1. Mix salt rub ingredients and rub thawed turkey (above and under the skin, as well as in the cavity).
2. Stuff cavity with orange pieces, onion, and herbs.
The day of:
3. Pat dry turkey and place in roasting pan. Brush with melted butter.
4. Roast (covered) at 350 for ~5.5 hours, then turn up the heat to 425 and crisp the skin uncovered for the last 30 mins.
5. Let turkey rest on cutting board while making gravy (~20 mins) before carving (don't forget to remove and discard the "stuffing" from the cavity!).
Serving Size: Serves approximately 8 people
Nutritional Info Amount Per Serving
- Calories: 206.4
- Total Fat: 10.9 g
- Cholesterol: 71.7 mg
- Sodium: 4,108.3 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.9 g
- Protein: 23.0 g
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