Orange Glazed Turkey

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Senior Cook
Jun 16, 2002
Montana, USA
Orange Glazed Turkey

1 (12 to 14 pound) whole turkey
3 tablespoons melted butter
3 tablespoons olive oil
3 teaspoons instant chicken bouillon
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 large onions
2 each carrots and celery stalks, coarsely chopped
2 cups water
1/2 cup orange marmalade

Rinse and stuff turkey with your favorite stuffing, if desired. Secure
turkey wings and legs; place on rack in roasting pan. Combine butter,
oil, bouillon and spices. Brush turkey with bouillon mixture. Cover
turkey breast with foil and remove foil halfway during roasting. Place
vegetables around turkey in pan.
Roast at 350 degrees for 1 1/2 hours, basting every 30 minutes. Add
water to pan as vegetables start to brown. Roast 3 hours longer,
basting every 30 minutes, roast until the pop-up timer pops and the
meat thermometer reaches 180-185 degrees in the deepest part of the
thigh, not touching bone.
Brush marmalade on turkey during last 15 minutes of roasting. Transfer
to platter; remove stuffing to a bowl. Let turkey rest 20 minutes
before slicing.

Makes about 10 servings.
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