Orange Glazed Herb Turkey

4.14 from 15 votes

Orange Glazed Herb Turkey

Change up your holiday bird with our orange glazed herb turkey! The classic flavors are elevated by satisfying hints of citrus and light sweetness.

Prep Time30

Cook Time3

Refrigeration Time2

Total Time5 30

Course: Dinner, Main Course

Cuisine: American

Keyword: Christmas, dairy-free, Gluten-Free, High Protein, Holiday, Kid-Friendly, Thanksgiving

Servings: people

Calories: 408kcal

Author: Skinny Ms.

Ingredients

US Customary - Metric

10 pounds turkey whole, thawed

For the Rub

3 tablespoons sage fresh, chopped
2 tablespoons rosemary fresh, chopped
2 tablespoons thyme fresh, chopped
3 tablespoons garlic fresh, minced
2 tablespoons orange zest
1 teaspoon kosher salt
2 tablespoons extra virgin olive oil

For Roasting

2 oranges peels on, cut into wedges
1 yellow onion cut into quarters
4 celery stalks chopped
3 carrots large, peeled and chopped
5 rosemary stalks fresh
5 sage stalks fresh
8 thyme stalks fresh
3 cups orange juice
5 cups water

For the Glaze

1/2 cup orange marmalade
3 tablespoons honey

Instructions

Line a roasting pan with foil and place a rack on top. Lightly spray with nonstick spray. Rinse the turkey and pat dry with paper towel and place in prepared roasting pan.

For the Rub

Mix all ingredients together to create a paste. Rub paste over entire turkey. Cover and refrigerate for at least 2 hours, preferably overnight.

For Roasting

Preheat oven to 350 degrees.
Remove turkey from refrigerator. Lightly toss together all roasting ingredients with exception of juice and water. Stuff turkey with mixture and place any extra around turkey in roasting pan. In separate bowl or pitcher, combine juice and water. Pour into pan just until it touches the bottom of the turkey. Cover with foil lightly sprayed with nonstick spray.
Roast for 3 hours, or until internal temperature reaches 165 degrees.

For the Glaze

In small sauce pot, heat marmalade and honey and bring to a boil. Once boiling remove from heat, but keep warm so the mixture stays liquid. During the last 30 minutes of roasting, remove foil from turkey and brush with marmalade every 10 minutes.

Notes

TIPS: For larger turkeys, add 1 teaspoon of each spice in the rub for every 2 pounds of turkey. Add 20 minutes to the cooking time for every pound above 10 pounds. Always use a thermometer to check the turkeys temperature. "Pop Up" timers in turkeys are often inaccurate and overcook the turkey.

Nutrition

SmartPoints (Freestyle): 12