Orange & Herb Roasted Turkey Recipe
Ingredients
Directions
- 1
Position rack in bottom third of oven, then preheat to 400°F. Place a rack in a large roasting pan.
- 2
Remove turkey from packaging. Remove neck and giblets. Pat turkey dry with paper towels.
- 3
Combine one tub chicken stock concentrate, herbs, oil and 1/4 tsp black pepper in a small bowl. Squeeze in juice of one orange half. Stir to combine. Rub stock mixture under and over turkey skin.
- 4
Place remaining orange half and onions inside turkey cavity. Tie ends of drumsticks together with butcher's twine to secure. Arrange turkey, breast-side-up, on prepared rack.
- 5
Roast turkey for 45 minutes. Reduce oven temperature to 375°F. Roast for 1 hour. Baste turkey. Continue roasting until an instant-read thermometer inserted into thickest part of thigh reads 165°F, about 1 more hour. Transfer turkey from pan to a rimmed baking sheet. Set aside and let stand, covered loosely with foil, at least 30 minutes before carving.
- 6
For the gravy: Meanwhile, skim fat from pan drippings, then pour drippings into a measuring cup. If necessary, add enough water to drippings to bring total liquid to 2 cups. Return drippings to roasting pan set on stovetop over medium-high. Add remaining tub chicken stock concentrate and port wine. Whisk, scraping up brown bits from bottom of pan, until combined. Whisk 1/4 cup water with flour in a small bowl, then stir into pan. Cook, whisking often, until gravy is slightly thickened, about 5 minutes. Strain, if desired. Whisk in cream and remaining 1/4 tsp black pepper.
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Last updated: September 26th, 2022
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