Looking for a delicious twist on the traditional Thanksgiving turkey? This rosemary orange roasted turkey brings together fresh rosemary, juicy oranges, garlic, and olive oil for a flavorful holiday centerpiece.
The orange and herb mixture is rubbed over and under the turkey skin, while garlic, onions, and orange slices roast alongside the bird, adding wonderful flavor to the pan juices. The result is a beautifully golden turkey with fragrant citrus and rosemary notes that’s lovely for Thanksgiving dinner or any special family gathering. Enjoy!
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Ingredients list for the rosemary orange roasted turkey
For the turkey
- 1 whole turkey (13 lb / approximately 6 kg), completely thawed
- 2 whole heads of garlic, halved crosswise
- 2 medium onions, quartered
- 1 orange, zested and sliced
- 8 tablespoons fresh orange juice, divided
- Fresh rosemary sprigs, plus more for garnish
- 2 cups low-sodium chicken broth
- 1 teaspoon instant chicken bouillon powder or granules
- Salt and freshly ground black pepper, to taste
For the rosemary orange herb rub
- 1/2 cup olive oil
- 1 tablespoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons onion powder
- Zest of the orange listed above
- 4 tablespoons of the orange juice listed above
- Salt and freshly ground black pepper, to taste
Optional garnish
- 1 teaspoon crushed red pepper flakes
- Fresh rosemary sprigs
- Orange slices or pomegranate
Directions
1. Prepare the oven and turkey. Position an oven rack in the lower third of the oven and preheat to 350°F (175°C). Make sure the turkey is completely thawed. Remove the neck and giblets, if present, and pat the turkey dry with paper towels.
2. Season the cavity. Place the turkey breast-side up in a large roasting pan, preferably on a roasting rack. Season the cavity with the chicken bouillon powder, salt, and pepper. Add one quartered onion, half the orange slices, and a few fresh rosemary sprigs. Tuck the wing tips underneath the turkey and loosely tie the legs together with kitchen twine.
3. Prepare the rosemary orange rub. In a small bowl, combine the orange zest, chopped rosemary, parsley, garlic powder, onion powder, olive oil, 4 tablespoons of orange juice, salt, and freshly ground black pepper. Mix well.
4. Season the turkey. Gently loosen the skin over the breast without tearing it. Rub some of the rosemary-orange mixture directly onto the breast meat underneath the skin, then spread the remaining mixture evenly over the outside of the turkey.
5. Prepare the roasting pan. Pour the chicken broth and remaining 4 tablespoons of orange juice into the bottom of the pan. Arrange the halved garlic heads, remaining quartered onion, orange slices, and rosemary sprigs around the turkey.
6. Roast the turkey. Roast at 350°F (175°C) for approximately 3 hours, or until fully cooked. Begin checking the internal temperature before the estimated cooking time is reached. If the skin browns too quickly, loosely tent the turkey with aluminum foil. Add a little water or broth if the pan begins to dry out.
7. Check for doneness. The turkey is ready when an instant-read thermometer registers at least 165°F (74°C) in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing, without touching bone.
8. Rest and serve. Transfer the roasted turkey to a serving platter and loosely cover with foil. Let rest for 20 minutes before removing the kitchen twine and carving. Garnish with fresh rosemary, orange slices, and red pepper flakes, if desired. Enjoy! ❤️
Popular combinations from real meal plans.What readers planned alongside this recipe
Tips for the Best Rosemary Orange Roasted Turkey
- Thaw the turkey completely. A 13-pound frozen turkey generally needs 3–4 days to thaw safely in the refrigerator.
- Use fresh rosemary and orange zest. They give the turkey its fragrant, citrusy flavor.
- Rub the seasoning under the skin. This helps flavor the breast meat directly as the turkey roasts.
- Use a meat thermometer. Cooking times vary, so check the breast, thigh, and wing for a minimum internal temperature of 165°F (74°C).
- Protect the skin if necessary. Loosely cover with foil if the turkey becomes too dark before it is fully cooked.
- Save the pan juices. The orange, garlic, rosemary, and broth make a flavorful base for turkey gravy.
- Rest before carving. Let the turkey rest for 20 minutes to make carving easier and help retain the juices.
How long does it take to cook a turkey?
Cooking time for turkey varies depending on a few parameters:
- The size of the turkey: Generally, a turkey must cook for about 13-15 minutes per pound.
- The temperature of your turkey before roasting: If your turkey comes out of the refrigerator and is not close to room temperature when it goes into the oven, it will take longer to roast. So bring your turkey to room temperature while prepping to take less time when roasting
How to keep roasted turkey leftovers
Keep roasted turkey leftovers for up to 3 days in an airtight container in your refrigerator. You can use turkey leftovers for making soups, sandwiches, salads, and more!
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- Instant Pot Turkey Breast with Garlic Herb Butter
- Roasted Turkey Breast with Garlic Herb Butter
- How to Stuff a Turkey Breast With Herbed Butter
- Slow Cooked Turkey Leg with Honey Glaze & Garlic
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