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Rosemary-Orange Roast Turkey
Prep Time
20 mins
Cook Time
3 hrs 30 mins
Dry Brine
1 d
A sea salt, brown sugar, fresh rosemary and thyme, and orange zest dry rub melds beautifully with the inherent flavor of an organic, free range broad breasted bronze turkey. The rosemary-orange roast turkey comes out of the oven with golden skin and suburb flavor. It cooks over aromatics and wine, giving you a head start on fantastic gravy made from drippings.
Recipe Type: Dinner
Cuisine: American
Keyword: rosemary-orange turkey
Makes: 1 (12- 15 pound) turkey
Author: Elizabeth Stark
Dry Rub
To Roast
  • 2 tablespoons extra virgin olive oil
  • 2 yellow onions, peeled and quartered
  • 2 heads garlic, root end sliced off
  • 2 carrots, scrubbed and cut into 4-inch segments
  • 2 celery ribs, cut into 4-inch segments
  • Reserved oranges, quartered
  • 2 cups white wine
  • 6 tablespoons all-purpose flour
  • 4 cups rich turkey or chicken stock (see note on gravy above)
  1. Working 24 hours ahead, remove turkey from packaging and set on a rack in a roasting pan. Remove neck and/or giblets from the cavity and reserve for stock or gravy.
  2. Using paper towels, pat turkey dry inside the cavity and all over the outside. The drier it is, the crispier the skin will be.

  3. In a small mixing bowl, combine all the dry rub ingredients and stir. Starting with the back, press and rub about ¼ of the mixture into the skin. Flip the bird breast side up and rub another quarter of the rub in the cavity. Press and rub the remaining dry rub all over the sides and top of the breast, and all over the thighs. If a great deal has fallen into the pan, carefully scoop it up and press it back onto the bird.

  4. Set turkey with dry rub in the fridge, uncovered, for at least 12, but preferably 24 hours.
  5. When ready to cook the turkey, take it out of the fridge and set on the counter for an hour before cooking. This allows the turkey to come to room temperature.
  6. Preheat oven to 450 degrees F. Move baking rack to the bottom third of the oven.
  7. While turkey comes to room temperature, take the rack out of the roasting pan, setting turkey on a rimmed baking sheet. Clean and dry the roasting pan – the juices accumulated overnight will make the pan dripping gravy much too salty.

  8. To the clean, dry roasting pan bottom, add 1 quartered onion, the garlic, carrots, and celery. Set the turkey back into the roasting pan. Push a mix of onions and oranges into the cavity. Set remaining onions and 2 orange wedges in the bottom of the roasting pan. To truss the turkey wrap cotton twine around the breast of the bird to tie the wings close to the sides. Tie the drumsticks together. Finally, brush the turkey all over with the olive oil and add the white wine to the bottom of the pan.

  9. Roast 20 - 40 minutes, or until the bird is nice and golden. Turn heat down to 350 degrees F, and cook the turkey until the internal temperature (measured by a thermometer inserted where the thigh meets the breast and again in the thickest part of the breast) hits 165 degrees F. I like to check the turkey every half hour, but there's no need to take the temperature until the 2 hour mark. If the breast or wings start to brown too much, add a foil tent over the turkey. Refrain from basting the bird – the skin will crisp and brown perfectly just as it is.

  10. When the internal temp is at 165 degrees F, after about 3 - 4 hours total, set the bird on a carving board and rest, tented with foil, for 30 minutes.

  11. Meanwhile set the roasting pan over 1 - 2 burners on medium heat, use a slotted spoon to remove the aromatics, vegetables, and oranges. Whisk the flour into the drippings. Once the mixture has thickened, still whisking, slowly add the stock, allowing mixture to thicken between additions. Edge heat lower, if needed. Continue cooking and whisking until all the stock has been added. If desired, scrape gravy into a smaller pan and keep over the lowest possible flame until it’s time to serve.

  12. Remove the trussing, carve the turkey, and serve!

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