Orange Thyme Turkey- the BEST roasted turkey recipe for juicy turkey and the best drippings for gravy. The best turkey for Thanksgiving!
It is that time of year again, everyone is surfing Pinterest trying to find the BEST turkey recipe! The best Thanksgiving turkey recipe really depends on what you are looking for.
Some folks prefer to make a roasted turkey, classic and timeless, it gets seasoned and then roasted at a low temperature for hours on end. Others prefer to brine and then roast. I respectable and fool-proof way to make sure you get a moist turkey. The newest and most trendy way to cook a turkey is to fry it, the best way to get crispy turkey skin and quickest way to cook a turkey, but also the least safe.
Roasted Turkey doesn’t have to be outdated and old school. Oh no! You can roast a juicy turkey with this simple recipe requiring just a little preparation. Watch our video to see just how easy it is!
For my Orange Thyme Roasted Turkey, you only need 20 minutes of prep time, after the turkey is defrosted, of course. Instead of hours brining, a quick orange juice injection is used to infuse flavor. Stuff the cavity with aromatics, onion and more oranges and it basically bastes itself with citrus.
The result is the juiciest roasted turkey! Sweet and succulent, your guests will rave about your turkey making ability. I pair my Orange Thyme Turkey with a Red Wine Gravy, a twist on the traditional turkey drippings gravy your guests will love!
If you are searching for more new Thanksgiving recipes, here are a couple of others to check out.
- 10-12 pound turkey
- 4 large oranges
- 4 cloves garlic , micrograted or finely minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon kosher salt
- 2 tablespoons dark brown sugar
- 1/2 teaspoon black pepper
- 1 cup butter , room temperature
- 1 orange sliced
- 1/2 red onion quartered
- 5 star anise pods whole
- 2-3 fresh thyme springs
- Red Wine Gravy
- Orange Slices , optional for serving
Preheat oven to 350 degrees.
Rinse turkey with cold water. Remove any wrapping, plastic pieces and giblets. Pat turkey dry and allow to sit at room temperature while you prepare the seasoning.
Zest and juice all four oranges, reserving in separate bowls.
In the bowl of a small food processor, combine garlic, thyme leaves, kosher salt, dark brown sugar and black pepper. Pulse until coarse paste forms. Add room temperture butter, mix well.*
Loosen the skin of the turkey with your fingers. Smear butter under the skin. Try to use as much as possible, but if there there is any leftover, reserve for inside the cavity.
Stuff the cavity with orange slices, red onion, star anise, thyme sprigs and any leftover compound butter.
Truss turkey to ensure even cooking and flavor.
Inject reserved orange juice into all areas of the turkey.
Place the turkey in the oven, cooking for 15 minutes per pound, or until the internal temperature reaches 170 degrees in the breast. If the turkeys starts to brown too fast, place a piece of aluminum foil over the browning spots.
Take turkey out of the oven and allow to rest for 15-20 minutes. Garnish with additional orange slices and fresh thyme leaves. When ready to serve, carve and serve with Red Wine Gravy.
- If you don't have a small food processor, finely mince all ingredients as best as possible and mash with butter using the back of a spoon or fork.