Orange Herb Turkey
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Orange Herb Turkey calories by ingredient
Introduction
This is an This is anNumber of Servings: 8
Ingredients
-
17/18lb Turkey (big enough for ~8 people)
For the Salt Rub:
2 Tbsp grapeseed oil
1/4 cup sea salt
1 Tbsp dried thyme
2 Tbsp dried rosemary
ground pepper
For the Cavity (stuffing done externally)
2 oranges (rind stolen for stuffing), quartered
1 onion, quartered
6 rosemary sprigs (fresh)
4 thyme sprigs (fresh)
2 Tbsp melted butter (to brush bird)
Tips
Cook turkeys at 20 mins/lb at 350 (plus browning skin) if previously frozen (though not cooking from frozen) or 15 mins/lb at 350 if using a fresh turkey.
Directions
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