Celebrate the Season - Thanksgiving Cooking Contest
Cranston, Rhode Island

Orange-Spice Roast Turkey

Roast this spiced turkey with vegetables for a hearty Thanksgiving dinner.

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  • prep time 25 min
  • total time 4 hr 40 min
  • ingredients 17
  • servings 10
 

Ingredients

1
medium bulb fennel with tops
4
stalks celery
4
large carrots
10
cloves garlic, peeled
3
tablespoons orange marmalade
2
tablespoons honey
1
tablespoon Dijon mustard
1
teaspoon chipotle chile powder
1/2
teaspoon dried tarragon leaves
1/2
teaspoon dried oregano leaves
1
teaspoon curry powder
1
teaspoon salt
1/2
teaspoon pepper
1
medium navel orange
1
whole turkey (14 to 16 lb), thawed if frozen
1
large onion, cut into quarters
3
tablespoons olive oil

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Move oven rack to lowest position. Heat oven to 325°F. Spray roasting pan with cooking spray.
  • 2 Remove and reserve fennel tops; coarsely chop bulb. In roasting pan, place fennel tops, chopped fennel, celery, carrots and 6 cloves of the garlic. Finely chop remaining 4 cloves garlic. In small bowl, mix chopped garlic, marmalade, honey, mustard, chile powder, tarragon, oregano, curry powder, salt and pepper. Cut half of orange into thin slices; cut other half into quarters.
  • 3 Discard giblets and neck from turkey. Using fingers, gently loosen skin covering turkey breast and thighs; carefully spread marmalade mixture between skin and meat. Place orange slices between skin and meat. Place orange and onion quarters in turkey cavity. Fold wings across back of turkey so tips are touching.
  • 4 Place turkey, breast side up, on vegetables in pan. Rub outside of turkey with oil. Sprinkle with salt and pepper, if desired. Tuck legs under band of skin at tail. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water to pan.
  • 5 Roast uncovered 1 hour 30 minutes. Cut band of skin to allow inside of thighs to cook thoroughly. Place a tent of foil loosely over turkey. Roast 2 hours 30 minutes to 2 hours 45 minutes longer or until thermometer reads 165°F and legs move easily when lifted or twisted. (Skin will be dark golden brown.) Remove turkey from oven; let stand 15 minutes before carving. Cut celery and carrots into 2-inch pieces.
  • 1 Move oven rack to lowest position. Heat oven to 325°F. Spray roasting pan with cooking spray.
  • 2 Remove and reserve fennel tops; coarsely chop bulb. In roasting pan, place fennel tops, chopped fennel, celery, carrots and 6 cloves of the garlic. Finely chop remaining 4 cloves garlic. In small bowl, mix chopped garlic, marmalade, honey, mustard, chile powder, tarragon, oregano, curry powder, salt and pepper. Cut half of orange into thin slices; cut other half into quarters.
  • 3 Discard giblets and neck from turkey. Using fingers, gently loosen skin covering turkey breast and thighs; carefully spread marmalade mixture between skin and meat. Place orange slices between skin and meat. Place orange and onion quarters in turkey cavity. Fold wings across back of turkey so tips are touching.
  • 4 Place turkey, breast side up, on vegetables in pan. Rub outside of turkey with oil. Sprinkle with salt and pepper, if desired. Tuck legs under band of skin at tail. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water to pan.
  • 5 Roast uncovered 1 hour 30 minutes. Cut band of skin to allow inside of thighs to cook thoroughly. Place a tent of foil loosely over turkey. Roast 2 hours 30 minutes to 2 hours 45 minutes longer or until thermometer reads 165°F and legs move easily when lifted or twisted. (Skin will be dark golden brown.) Remove turkey from oven; let stand 15 minutes before carving. Cut celery and carrots into 2-inch pieces.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1030
(
Calories from Fat
460),
% Daily Value
Total Fat
51g
51%
(Saturated Fat
15g,
15%
Trans Fat
1g
1%
),
Cholesterol
355mg
355%;
Sodium
630mg
630%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
124g
124%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
10%;
Calcium
15%;
Iron
45%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 17 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.