This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.
Recipe information
Yield
8 Servings
Ingredients
Butter
Turkey
Preparation
Butter
Step 1
Blend butter, orange juice concentrate, orange peel, rosemary and pepper in processor until well blended. Transfer mixture to bowl. Cover and refrigerate overnight to blend flavors. (Can be prepared 2 days ahead.) Bring to room temperature before using.
Turkey
Step 2
Preheat oven to 350°F. Rinse turkey and pat dry. Season cavity with salt and pepper. Place 5 fresh rosemary sprigs in cavity or rub inside with dried rosemary. Gently slide fingers under breast skin to separate skin from breast meat, forming pocket. Rub all but ½ cup orange-rosemary butter under breast skin. Truss turkey. Place on rack in large roasting pan.
Step 3
Roast turkey 1 hour. Reduce oven to 325°F. Continue cooking turkey until meat thermometer inserted in thickest part of thigh registers 175°F, basting turkey occasionally with ¼ cup of orange-rosemary butter and tenting with foil if browning too quickly, about 1 hour 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.
Step 4
Pour off fat from pan. Place pan over medium-high heat. Add 3 cups stock and bring to boil, scraping up browned bits. Boil until liquid is reduced to 1½ cups, stirring frequently, about 15 minutes. Mix remaining ¼ cup orange-rosemary butter with flour to form paste. Gradually add paste to reduced liquid and whisk until gravy boils and is thick, about 4 minutes. Season with salt and pepper. Pour into sauceboat.
Step 5
Surround turkey with orange slices and fresh rosemary. Serve with gravy.
