| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 10 min |
| Cook: | 3 hr |
| Yield: | 12 servings |
Ingredients
- 1 (12-pound) fresh whole turkey
- 3/4 cup butter, softened
- 3 tablespoons fine herbs, divided
- 1 tablespoon crushed garlic
- 2 tablespoons (plus 1/2 cup) orange marmalade, divided
- 2 tablespoons dehydrated onion flakes
- 2 tablespoons poultry seasoning
- 2 teaspoons kosher salt
- 1 teaspoon ground pepper
- 2 oranges, sliced
- 2 leeks, sliced and washed
- 1 (32-ounce) container low-sodium chicken broth
- 1/2 cup orange juice
- 1 can jellied cranberry sauce
Instructions
- Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
- In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
- In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
- Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
- Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
- After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
- Remove from oven and let turkey rest 15 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 678 |
| Total Fat | 30 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 72 g |
| Cholesterol | 262 mg |
| Sodium | 717 mg |
Reviews
Bueno!!
I’ve made this before, and it is amazing. But, I’ve since been asked about subbing ingredients. Can anyone tell me how to substitute the butter for oil??? TIA!
I’ve made this recipe for years and it’s always a winner- I’ve never had a dry turkey when I prepare it this way.The flavor is incredible and the turkey looks amazing!
Seriously the best Turkey recipe!!!
OMG!! This was just out of this world good! Thank you. It will become my family tradition from now on…
I used this recipe last year, it was my first time cooking a turkey for thanksgiving! It tasted so good… I was very happy that my family enjoyed it… i did do some twicks to it : I cooked it inside a roasting bag and instead of glazing it i injected the flavors into the turkey;;;; the bag made it so juicy and tender… try it! so ofcourse this year ill be doing the same…
I have used this recipe the past two thanksgivings. This allows for the turkey to be very tender and juicy! This is a must!!! LOVE IT!!!
I loved it but my husband and kids did not.
I loved it…. it was my 1st turkey and my family loved it… they loved it so much that i had to make it on Christmas….
Right on! Very tasty. Left out the marmalade in the compound butter mix and used fresh herbs instead of dried fine herb mixture. (by the way this can be purchased pre-mixed in the spice section labeled Fine Herbs. It is a french mixture – kind of like Italian seasoning or Greek seasoning) I always brine my turkey for three days to ensure moist results. I used an 8lb whole turkey breast instead of the whole bird this time and it was wonderfully moist.