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Orange Roasted Turkey

Makes: 8  servings
Serving size: 4  ounces Prep 15 mins Roast 325°F2 hrs 45 mins to 3 hrs 15 mins Stand 20 mins


  • 1 10 - 12 pound  whole turkey, thawed, if frozen
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  white pepper
  • 4 - 5 seedless oranges
  • 1/4 cup  fresh thyme, divided
  • 1 tablespoon  frozen orange juice concentrate, thawed
  • 1 tablespoon  lemon juice
  • 1 tablespoon  honey


1. Heat oven to 325 degree F. Remove neck and giblets from turkey. Rinse turkey; drain and pat dry with paper towels. Sprinkle cavity with salt and pepper.

2. Halve and juice one of the oranges. Cut another orange into thin slices. Set aside. Quarter remaining oranges and place with 1/3 of the thyme in the turkey cavity. Fasten neck skin over back of turkey with toothpick. Tie legs together. Place turkey, breast side up, on a rack in a shallow roasting pan.

3. In a bowl, combine reserved orange juice with orange juice concentrate, lemon juice, honey and remaining thyme. Set aside.

4. Roast turkey for 2-3/4 to 3-1/4 hours, basting with orange juice mixture every 1/2 hour. When skin is golden brown, about 2/3 done, shield breast loosely with foil.

5. Transfer turkey to a serving platter; let stand 20 minutes before carving. Makes 8 servings.


  • Nutrition facts are based on a 4-ounce serving.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)235,
  • Fat, total(g)11,
  • chol.(mg)93,
  • sat. fat(g)3,
  • carb.(g)1,
  • pro.(g)32,
  • sodium(mg)118,
  • Percent Daily Values are based on a 2,000 calorie diet