Fresh rosemary and lots of orange zest give this turkey tons of flavor without the need for extra fat.
It’s basted in orange juice and broth, instead of the usual butter and turkey fat, so it stays moist and tender.
This is a simple recipe to start with if you’ve never roasted a turkey before. Don’t be intimidated by the instruction to rub the seasoning mixture under the skin.
Rosemary Orange Roast Turkey
- 1 18 lb. raw whole turkey
- 4 cups low-sodium organic chicken (or turkey) broth, divided use
- 2 cups fresh orange juice
- ¼ cup olive oil
- 3 cloves garlic, finely chopped
- 2 tsp. sea salt (or Himalayan salt)
- 2 Tbsp. black pepper, coarsely ground
- 3 Tbsp. fresh rosemary, finely chopped
- 2 Tbsp. grated fresh orange peel (orange zest)
Preheat oven to 450° F. Place rack in lowest position in oven.
Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside.
Combine chicken broth and orange juice in a large measuring cup (or pitcher); mix well. Set aside.
Combine oil, garlic, salt, pepper, rosemary, and orange peel in a small bowl; mix well.
Slide your hand under the skin of the turkey breast to loosen. Rub rosemary mixture inside turkey cavity, under skin, and on skin.
Pour ¼ cup broth mixture into turkey cavity.
Pour ¼ cup broth mixture over turkey.
Tie turkey legs together with cooking string. Place turkey breast side up on cooking rack set in a large, heavy roasting pan. Pour 2 cups broth mixture into bottom of roasting pan. Tent aluminum foil over turkey and sides of the pan. Reduce heat to 350°.
Bake for 3½ to 4 hours, basting with remaining 3½ cups broth mixture and pan juices every 20 minutes. Remove aluminum foil after 2½ hours. Bake until a meat thermometer inserted in the thickest part of the thigh reads 180° F, and juices run clear.
Let sit for 20 minutes before carving. Discard skin before serving.
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A great protein as part of lunch or dinner.
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