Buttered Orange and Herb Roasted Turkey

Serves: Eight | Prep: 15 min | Cook: 2 hrs, 45 min

Ingredients:

Buttered Orange and Herb Roasted Turkey:
11 lb whole turkey
1 garlic head, halved
1 orange, quartered
bunches of fresh thyme, rosemary and sage sprigs
1/2 cup butter, room temperature
3 tsp orange zest
2 tsp fresh thyme, minced
2 tsp fresh rosemary, minced
2 tsp fresh sage, minced
2 tsp salt
1 tsp pepper
1/2 cup chicken stock
1/4 cup freshly squeezed orange juice

Directions:
Bring the turkey to room temperature.

Preheat oven 325F/175C.

Place the turkey into a roasting tin on top of a rack, breast side up. Pat the turkey dry with paper towels. Season the cavity with salt and pepper. Stuff the cavity with orange, garlic, thyme, rosemary and sage sprigs.

Mix orange zest, thyme, rosemary, sage, salt and pepper in to the butter. Loosen the skin on the breast of the turkey, rub the butter mixture underneath the skin and all over the outside of the turkey. Place wings under the turkey or wrap the tips with foil, so they don’t burn. Add stock and juice to the roasting pan, adding more stock or water as needed during cooking. Place in the oven and cook, basting occasionally, until an internal temperature of 165F/74C, about 12-15 minutes per pound. Remove from oven, tent with aluminum foil. Let rest for at least 20 minutes before carving.

Serve with Cranberry Sauce or Slow Cooker Cranberry Pear Brandy Sauce

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Garlic and Herb Roasted Turkey
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Leftover Turkey Risotto
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Turkey Stuffing Sandwich with Cranberry Mayonnaise
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