Roast Turkey with Orange Thyme Rub
User Reviews
5
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Prep Time
40 mins
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Cook Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
6
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Calories
1107 kcal
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Course
Main Course
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Cuisine
American
Roast Turkey with Orange Thyme Rub
Description
This Roast Turkey with Orange Thyme Rub recipe uses a homemade compound butter combining orange zest, grated garlic, fresh thyme leaves, dark brown sugar, kosher salt, and black pepper blended with softened butter. The butter is carefully spread under the loosened skin of a 10-12 pound turkey, allowing the seasoning to penetrate the meat directly. The cavity is stuffed with complementary ingredients including sliced orange, quartered red onion, star anise pods, and thyme sprigs, which impart subtle citrus and herbal aromas throughout roasting. The turkey is trussed for even cooking and orange juice is injected into the meat to add moisture and flavor. Baking at 350°F produces a tender turkey with a fragrant, slightly sweet crust balanced by earthy herbs and fragrant spices. This technique emphasizes layered flavors and moist meat suitable for a holiday centerpiece or special occasion.
If a food processor isn't available, mincing ingredients finely and mashing with butter achieves a similar seasoning paste.
Ingredients
Turkey Seasoning:
- 10-12 pound turkey
- 4 orange large
- 4 cloves garlic grated or finely minced
- 2 tablespoons dark brown sugar
- 2 tablespoons thyme fresh leaves
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup butter room temperature
Turkey Stuffing:
- 1 orange sliced
- 1/2 red onion quartered
- 5 star anise whole, pods
- 2-3 thyme fresh, springs
Gravy:
- 3/4 cup shallot finely minced
- 4 tablespoons butter unsalted
- 1/3 cup flour
- 1 cup red wine dry
- 1 cup chicken broth low sodium or vegetable broth
- 1/2 teaspoon black pepper ground
- 1 teaspoon kosher salt coarse
- 3 prings thyme fresh
- 1 tablespoon cornstarch or arrowroot
- Orange slices optional for serving
Instructions
Roasted Turkey:
- Preheat the oven to 350°F and line a large roasting pan with aluminum foil for easy clean up.
- Rinse the turkey with cold water and pat turkey dry and allow to sit at room temperature while you prepare the seasoning.
- Zest and juice the oranges, reserving in separate bowls.
- In the bowl of a small food processor, combine the garlic, thyme leaves, kosher salt, dark brown sugar, black pepper and orange zest. Pulse until coarse paste forms. Add the butter and blend well.
- Loosen the skin of the turkey with your fingers. Smear the butter under the skin. Try to use as much as possible, but if 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 the turkey to ensure even cooking and flavor. Place onto the roasting pan, breast side up.
- Inject the 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°F in the breast. If the turkey starts to brown too fast, place a piece of aluminum foil over the browning spots. Baste occasionally with polling liquids for flavor and to keep it moist.
- Take the turkey out of the oven and allow to rest for 30 minutes. Garnish with additional orange slices and fresh thyme leaves. When ready to serve, carve and serve with Red Wine Gravy (below).
Red Wine Gravy:
- In a medium saucepan, melt the butter and add the minced shallots. Saute until soft.
- Add the flour and stir into a paste (roux). Continue whisking, allowing the mixture to brown lightly.
- Whisk in the red wine and broth until smooth. Add the salt pepper and thyme and reduce to low heat for 15 minutes.
- Run the mixture through a fine mesh sieve and return to saucepan. Correct seasoning, if needed and serve!If you’ve tried this recipe, come back and let us know how it was!
- Ladle out 1/3 cup of gravy to a small bowl and mix with cornstarch. Whisk back into the saucepan until blended and mixture starts to thicken. Remove from heat immediately. Set side until ready to serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- If you don't have a small food processor, finely mince all ingredients and mash them thoroughly with softened butter to create the rub.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1107 kcal
% Daily Value*
| Calories | 1107kcal | 55% |
| Carbohydrates | 19g | 6% |
| Protein | 118g | 236% |
| Fat | 61g | 94% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 467mg | 156% |
| Sodium | 2036mg | 85% |
| Potassium | 1456mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 1620IU | 32% |
| Vitamin C | 63.9mg | 71% |
| Calcium | 136mg | 14% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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