This roast turkey with oranges and herbs may look high-maintenance, but is mostly hands-off.
Just another thing to be grateful for this Thanksgiving.
That means you’re able to (and should) skip all that fussy basting.
Photo:Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
After all, you’re going to put gravy on this thing, right?
This will give you enough meat for both dinner and some leftovers.
This recipe calls for a 12 to 14-pound bird, which is just right for most gatherings.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
If you’re roasting a smaller bird, begin checking the temperature 15 minutes early.
If you have a larger bird, expect to roast it for about 30 minutes or so longer.
Add water to the roasting pan.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
Step 3 of the recipe calls for adding a cup of water to the roasting pan.
Use an instant-read thermometer to take the turkey’s temperature.
When youtake a turkey’s temperature, you’re shooting for 170F in the thickest part of the thigh.
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
Since the breast cooks faster than the thigh, this means that the breast will already be cooked.
There’s always gravy!
(If you don’t have an instant-read thermometer, you should get one!
Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
They’re inexpensive and handy for all sorts of things.
Let the bird rest.
Use this resting period to cook side dishes in the oven.
Preheat oven to 425F with rack in lowest position.
Pat turkey dry inside and out with paper towels.
Halve 1 onion; place it and 2 orange halves inside turkey cavity.
Tuck the wings under the body.
If desired, tie drumsticks together using kitchen string.
Season the turkey.
Cut remaining 2 onions into wedges.
Place onion wedges, carrots, and celery in a metal roasting pan fitted with a wire rack.
Transfer turkey to rack.
Combine salt and pepper in a small bowl.
Drizzle turkey skin with oil or butter; spread evenly over skin.
Gently loosen skin on breast and thighs; rub salt and pepper mixture evenly under and over skin.
Roast the turkey and add water to pan.
Roast the turkey until lightly browned, about 30 to 45 minutes.
Add 1 cup water to roasting pan.
Reduce oven temperature to 350F.
Finish roasting the turkey.
(Tent with foil if the turkey browns too quickly.)
Let the turkey rest; carve and garnish.
Transfer turkey to a large carving board.
(If making gravy, reserve juices in roasting pan.)
Let the turkey rest for 30 to 60 minutes before carving.
Garnish with herbs and remaining orange halves.
Basic Roast Turkey Variations
Dress up the bird with one of these easy spice rubs.
Stir the ingredients together with the salt and pepper in step 2 before rubbing it on the turkey.
2,000 calories a day is used for general nutrition advice.
