Orange Turkey Recipe (+ white wine gravy)
Our juicy and tender Orange Turkey is roasted to perfection in the oven for your next holiday or special occasion!
Ingredients
Dry Rub:
- 4 tablespoons Italian seasoning
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Turkey + Roasting Pan:
- 4 cups chicken broth
- ⅓ cup dry white wine
- 2 celery stalks quartered
- 2 carrots quartered
- 1 yellow onion quartered
- 15 pound whole turkey ensure thawed and remove neck and giblets
- 2 celery stalks quartered
- 1 yellow onion quartered
- 1 small orange quartered
- 5 fresh sage leaves
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 4 tablespoons butter sub olive oil or ghee
Baste Ingredients:
- ⅓ cup dry white wine
- ⅓ cup butter melted (sub ghee)
- ⅓ cup orange juice
Optional White Wine Gravy:
- 3 cups leftover pan liquid
- 4 tablespoons butter sub ghee
- 6 tablespoons all-purpose flour
- kosher salt and ground black pepper to taste
Instructions
- Prep: Preheat oven to 325℉.
- Dry Rub: In a small bowl, add 4 tablespoons Italian seasoning, 1 tablespoon dry mustard1 tablespoon garlic powder, 1 tablespoon kosher salt, and 1 teaspoon ground black pepper. Mix to combine and set aside.
- Prep Roasting Pan: Add 4 cups chicken broth, ⅓ cup dry white wine, quartered celery, quartered carrots and quartered onion to the bottom of the roasting pan. Insert the roasting rack.
- Prep Turkey: Place a 15 pound whole turkey on the roasting rack. Ensure it is fully thawed, giblets removed from the cavity and patted dry with clean paper towels. Rub 2 tablespoons of the seasoning inside the cavity and then add the celery, onion, orange, 5 fresh sage leaves, 1 bunch fresh rosemary and 1 bunch fresh thyme to the cavity of the turkey. Tie up legs with cooking twine. Take the 4 tablespoons butter (softened) and rub all over the turkey (under the skin too, if desired). Season the outside of the turkey with the remaining seasoning.
- Basting Liquid: In a small saucepan, add ⅓ cup dry white wine, ⅓ cup butter, and ⅓ cup orange juice and let sit in a warm spot on the stove to melt.
- Roast + Baste (foil as-needed): Roast the turkey for 14-16 minutes per pound, or until the internal temperature reaches 165℉ (use a meat thermometer) in the thickest part of the breast and thigh. Baste every 30 minutes with pan juices and the warm baste on the stove top. Loosely tent with aluminum foil, if skin starts to get too brown.
- Rest + Carve: Remove from oven and let it rest for about 20-30 minutes - this is when you can make the gravy.
- Gravy Prep: Add 3 cups leftover pan liquid from the roasting pan to a large measuring cup or fat separator. Remove the top layer of fat and any solid bits that collect in the cup.
- Make Gravy: In a deep skillet or medium saucepan, melt 4 tablespoons butter on medium-high heat. Add 6 tablespoons all-purpose flour and whisk to combine. This will create a sort of paste (called a roux) and it should have an almost nutty smell. Slowly add in the leftover roasting pan liquid, whisking constantly. Continue adding and whisking until it is all added. Assess the consistency of the gravy - if you like it a little thinner, add broth a little at a time, until you have reached your desired consistency. If you want it a bit thicker, let it simmer (a soft boil) for a little bit and it will continue to thicken. Taste and add salt, as desired.
- Carve + Serve: Carve your turkey (we have a step-by-step tutorial on how to carve a turkey) and serve with your homemade turkey gravy and all of your other delicious holiday side dishes!
Notes
- No Roasting Rack: you can always make a "rack" out of whole carrots and cut of onions.
- Fully Thawed: Ensure it is a fully thawed turkey or it will result in a longer cooking time.
- Leftovers: We love this Turkey Pot Pie with Biscuits!
- Storage: any leftover turkey can be stored in an airtight container in the fridge for 4-5 days or in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and use in your favorite recipe.
Nutrition
Calories: 493kcal | Carbohydrates: 7g | Protein: 59g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 956mg | Potassium: 713mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1611IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 3mg
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