Orange Glazed Turkey

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This orange glazed turkey recipe makes the perfect Thanksgiving turkey—juicy, flavorful, and golden, with a sweet citrus glaze your guests will love.

Prep Time15

Cook Time4 30

Rest time30

Total Time5 15

Course: Dinner

Cuisine: American

Servings:

Calories: 869kcal

Author: Joy Kincaid

Equipment

Ingredients

For the Turkey

20 lb. whole turkey thawed
1 cup unsalted butter (2 sticks), softened
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 tablespoon rubbed sage
2 tablespoons fresh rosemary finely chopped
1 onion quartered
1 orange halved
4 sprigs fresh rosemary
2 cups low-sodium chicken broth or turkey broth for roasting pan

For the glaze

1 cup orange marmalade
1/3 cup orange juice freshly squeezed or orange juice concentrate
1 tablespoon Dijon mustard
2 cloves garlic finely chopped
1 tablespoon soy sauce
1 teaspoon fresh rosemary finely chopped

For the gravy

Drippings from the pan
1/4 cup all-purpose flour
1 1/2 cups chicken or turkey broth

Instructions

Preheat oven to 325°F. Remove giblets and neck from the turkey cavity; pat the bird dry with paper towels.
In a small bowl, mix the softened butter with garlic powder, onion powder, salt, pepper, paprika, rubbed sage, and chopped rosemary.
Gently loosen the skin over the breast side and rub some of the seasoned butter under the skin. Slather the remaining butter mixture all over the outside of the turkey.
Add the onion quarters, orange halves, and rosemary sprigs to the cavity of the turkey.
Tie the legs together with kitchen twine and tuck the wing tips under to prevent the tips from overcooking.
Transfer the turkey onto a rack in a large roasting pan, then pour the broth into the bottom of the pan.
Roast the turkey for about 14 minutes per pound, or for about 3 hours for a 12-pound turkey or 4.5 hours for a 20-pound turkey, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F.
While the turkey roasts, combine the marmalade, orange juice, Dijon mustard, garlic, soy sauce, and rosemary in a small saucepan.
Simmer over medium-low heat for 5–7 minutes, until slightly thickened. Set aside.
Make the Glaze: During the last hour of roasting (about when the turkey hits an internal temperature of 130 degrees F), begin brushing the turkey with the orange glaze every 10–15 minutes.
Keep a close eye during this stage to prevent burning due to the sugars in the glaze.
Once the turkey reaches 165°F, remove it from the oven and tent with foil. Allow the roasted turkey to sit and rest for at least 30 minutes before carving to allow pan juices to redistribute.
Make the Gravy: Once the turkey is out of the oven and resting, pour the drippings into a bowl or a fat separator (if you have one). Let the fat rise to the top and skim off most of it, leaving about 2 tablespoons of fat with the drippings.
To a saucepan, add the broth, flour, and the drippings. Set over medium heat and stir to combine so the flour is fully incorporated. Bring to a boil and allow to thicken. Test the taste and season with salt and pepper as necessary. Once thickened, remove from the heat and transfer to a gravy boat.

Notes

Tips:

If working with a very cold turkey, it can be hard to get the butter to spread evenly on the outside of the turkey. I recommend removing the turkey from the refrigerator to allow it to warm for about 90 minutes before working on the bird.
Pat the turkey dry before applying the butter rub to help the skin crisp up in the oven and allow for easier distribution of the butter.
Start glazing only during the last hour of roasting to avoid burning the sugars in the marmalade.
Use a meat thermometer to ensure perfect doneness. You want an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Rest the turkey for at least 30 minutes after roasting to allow juices to redistribute. Resting the turkey keeps the meat moist and flavorful.
If you want an extra-deep flavor, brine the turkey (wet or dry brine) one day before roasting.
Apricot preserves or peach jam work as good substitutes, but orange marmalade gives the best balance of sweetness and citrusy bitterness for this glaze.

Storage Instructions:

Store the cooled leftover turkey in an airtight container or tightly wrap the turkey in some plastic wrap and foil in the refrigerator for 4 days.
For the gravy, store the cooled gravy in a sealed container in the refrigerator for up to 4 days. Reheat the gravy in a saucepan over the stovetop on low heat, whisking while it’s warmi

Freezing instructions:

To freeze the turkey meat, allow the turkey to cool completely. Remove the meat from the bone and store the meat in an airtight freezer-safe container or bag and freeze it for up to 3 months. You can place the carcass in a freezer-safe container or bag and freeze it for up to 3 months. The carcass makes amazing broth!

To freeze the gravy, transfer the cooled gravy to a freezer-safe container or ice cube trays (for small, quick grab portions) and store the gravy in the freezer for up to 3 months.

How to Reheat:

Oven method: Preheat oven to 300 degrees F. Transfer slices of turkey in a baking dish with a splash of chicken broth, water, or even some gravy. Cover with foil or a lid and reheat for 20-30 minutes or until the internal temperature reaches 165 degrees F.

Stovetop method: Add sliced turkey with a splash of broth, water, or gravy to a skillet. Cover and warm over medium-low heat until heated all the way through, between 5-10 minutes depending on the serving size you are reheating.

Microwave method: Place the sliced turkey on a microwave-safe dish, add a splash of broth, water, or gravy. Cover with a microwave-safe lid or a damp paper towel (this prevents the meat from drying out and keeps your microwave clean). Microwave in 30-second intervals until warmed fully, about 90 seconds to 2 minutes depending on the serving size you are reheating.

Make-Ahead Instructions:

You can season and butter the turkey up to 24 hours in advance. Keep it covered in the refrigerator, then let it sit at room temperature for 1 hour before roasting. The orange glaze can also be made up to 2 days ahead and stored in the fridge.

How to Cook Without a Roasting Rack:

No roasting rack, no problem. You can place some halved onions, chopped carrots, and celery stalks to the bottom of the roasting pan to lift the turkey up and prevent it from sitting in the drippings.

How to Make Gravy With Pan Drippings:

The glaze adds a mild sweetness and citrus note, which can make for a delicious and slightly different gravy. Deglaze the pan with broth or white wine, then strain and thicken as usual. If you'd like, balance the sweetness with a splash of soy sauce or a touch of Dijon mustard.

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