Description
Holiday Orange-Glazed Roast Turkey
This perfectly roasted turkey, infused with a citrusy orange glaze, will be the stunning centerpiece for your holiday feast!
Ingredients
1 whole turkey (12–14 lbs), thawed
1/2 cup butter, softened
Zest and juice of 2 large oranges
1/4 cup honey
1/4 cup brown sugar
2 tbsp olive oil
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
Salt and pepper to taste
Fresh cranberries, orange slices, and herbs for garnish
Directions
Prepare the turkey: Preheat oven to 350°F (175°C). Pat the turkey dry with paper towels. Rub softened butter all over the turkey and under the skin. Season with salt, pepper, rosemary, and thyme.
Make the glaze: In a saucepan, combine orange juice, zest, honey, brown sugar, and olive oil. Simmer over medium heat for 5–7 minutes until slightly thickened.
Roast the turkey: Place the turkey on a roasting rack in a large roasting pan. Brush the turkey generously with the glaze. Cover loosely with foil and roast for about 2 1/2–3 hours (basting with glaze every 30 minutes).
Crisp the skin: Remove the foil during the last 30 minutes to allow the skin to become golden and crispy. Ensure the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
Rest and garnish: Let the turkey rest for 20–30 minutes before carving. Garnish with fresh cranberries, orange slices, and herbs for a festive touch!
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: ~3 hours 30 minutes
Servings: 12–14
Calories: 450 kcal per serving
A show-stopping turkey that’s juicy, flavorful, and beautifully glazed for the holidays!
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Step-by-Step Guide
1. Preparation: Ensure your turkey is completely thawed. Preheat your oven to 350°F (175°C). Remove giblets and neck from the cavity. Pat the entire turkey, inside and out, completely dry with paper towels. This is crucial for crispy skin.
2. Seasoning: In a small bowl, mix the softened butter with the chopped thyme and rosemary. Gently separate the skin from the breast meat by sliding your hand underneath. Rub a generous portion of the herbed butter under the skin and all over the exterior. Season liberally with salt and pepper.
3. Glaze Creation: In a small saucepan, combine the orange juice, orange zest, honey, brown sugar, and olive oil. Bring to a simmer over medium heat, stirring frequently. Let it simmer for 5-7 minutes until it coats the back of a spoon. Remove from heat.
4. Initial Roasting: Place the turkey, breast-side up, on a rack in a roasting pan. Brush a thick layer of the orange glaze over the entire bird. Tent the pan loosely with aluminum foil and place in the preheated oven.
5. Basting: Every 30 minutes, remove the turkey from the oven, carefully brush with more glaze, and return it to the oven. This builds flavor and moisture.
6. Final Crisping: For the last 30 minutes of cooking, remove the foil tent. This allows the skin to crisp and turn a deep golden brown. The turkey is done when a meat thermometer inserted into the thickest part of the breast reads 165°F (75°C).
7. Resting: Transfer the turkey to a carving board or platter and tent loosely with foil. Let it rest for at least 20-30 minutes. This allows the juices to redistribute, ensuring every slice is moist.
Serving Suggestions
Carve the turkey and arrange slices on a large platter. Drizzle with any remaining pan juices or glaze. Garnish generously with fresh cranberries, orange slices, and sprigs of rosemary and thyme for a festive presentation. This turkey pairs beautifully with classic sides like creamy mashed potatoes, savory stuffing, green bean casserole, and cranberry sauce.
How-to Summary
Thaw and dry the turkey. Rub with herbed butter under the skin and season. Simmer orange juice, zest, honey, sugar, and oil to make a glaze. Roast the turkey at 350°F, basting with glaze every 30 minutes. Remove foil for the last 30 minutes to crisp the skin until internal temperature reaches 165°F. Rest for 20-30 minutes before carving and garnishing.
Frequently Asked Questions
Can I make the glaze ahead of time? Yes, the orange glaze can be prepared 1-2 days in advance. Store it covered in the refrigerator and gently reheat before using.
What if I don’t have fresh herbs? You can substitute dried herbs. Use 1 teaspoon of dried thyme and rosemary each, as they are more potent than fresh.
How do I prevent the breast from drying out? Using a roasting rack helps air circulate, and tenting with foil for most of the cooking protects the breast. The butter under the skin and consistent basting also lock in moisture.
Can I use this glaze on a turkey breast only? Absolutely. The recipe works perfectly for a bone-in turkey breast. Adjust the cooking time accordingly, typically about 1.5 to 2 hours.
What’s the best way to store leftovers? Store carved turkey in an airtight container in the refrigerator for up to 4 days. The glaze and juices can be stored separately and used to moisten the meat when reheating.
Common Mistakes to Avoid
Avoid putting a cold, wet turkey in the oven—pat it dry thoroughly. Do not skip the resting step, as carving immediately will cause the juices to run out. Never rely on cooking time alone; always use a meat thermometer to check for doneness. Do not cover the turkey tightly with foil, as this will steam the skin instead of roasting it. Finally, avoid basting with just pan drippings; use the reserved glaze for maximum flavor.
Conclusion
This Holiday Orange-Glazed Roast Turkey is more than a recipe; it’s a reliable path to a memorable centerpiece. The combination of herbed butter and a sweet, citrusy glaze guarantees a turkey that is exceptionally juicy, flavorful, and visually stunning. By following the detailed steps and tips, you can confidently deliver a show-stopping main course that will earn rave reviews and become a cherished part of your holiday tradition.