Want to knock their socks off this Thanksgiving? One taste of the orange-infused flavor of this luscious turkey-and-gravy dish and the holidays will never be the same! Familiar enough to satisfy tradition, this fresh take on the tried-and-true classic heightens the holiday taste with winter oranges. Serves 16; recipe as followed makes two cups of gravy.
¼ c. butter, softened
2 Tbsp. Italian seasoning
2 tsp. salt
2 tsp. pepper
1 large onion, quartered
1 Pittman & Davis Navel Orange, quartered
1 medium lemon, quartered
3 fresh rosemary sprigs
3 fresh sage sprigs
3 c. chicken broth, divided
3-4 Tbsp.-purpose flour
⅛ tsp. browning sauce, optional
- Preheat oven to 325°F. Combine butter and Italian seasoning.
- Place turkey on a rack in a roasting pan, breast side up; pat dry. Carefully loosen skin from turkey breast; rub half the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together.
- Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan.
- Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°F-175°F, about 3½-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
- Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
- Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.