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Fall-Scented Classic Roast Turkey
Prep: 20 minutes plus standing
Roast: 3 hours • Serves: 20
2 small Market 32 navel oranges, quartered
1 tablespoon drained jarred minced garlic
1 teaspoon Full Circle Market™ organic dried sage
1 teaspoon PICS dried thyme
1/2 teaspoon PICS ground cinnamon
1 fresh or frozen Market 32 turkey, thawed if necessary (about 12 to 14 pounds)
1-1/2 teaspoons PICS kosher salt
5 fresh thyme sprigs
4 PICS cinnamon sticks
3 fresh sage sprigs
1 small Market 32 Honeycrisp apple, quartered
1 small Market 32 yellow onion, peeled and quartered
1 whole garlic head, halved crosswise
1.Preheat oven to 325°; place roasting rack in large deep roasting pan. In medium saucepot, heat butter to a simmer over medium heat. Add 1 orange, minced garlic, dried sage, dried thyme and ground cinnamon; cook 2 minutes or until fragrant, stirring occasionally. Makes about 1 cup butter mixture.
2.Remove neck, giblets and liver from turkey; discard. Place turkey, breast side up, on rack in pan; sprinkle 1/2 teaspoon salt inside cavity. Place thyme sprigs, cinnamon sticks, sage sprigs, apple, onion, garlic head and remaining orange in cavity. Brush turkey with 1/4 cup butter mixture; sprinkle with remaining 1 teaspoon salt. If not already secured, tie legs together with kitchen string and tuck wing tips under to hold in place. Tent turkey loosely with aluminum foil; roast 2 hours. Increase heat to 425°; remove and reserve foil. Roast turkey 1 hour or until juices run clear and internal temperature reaches 160° in thickest part of thigh, brushing with 3 tablespoons butter mixture every 15 minutes. Transfer turkey to cutting board; loosely tent with reserved foil and let stand 30 minutes. (Internal temperature will rise to 165° upon standing.) Makes about 7-1/2 pounds turkey.
Approximate nutritional values per serving (6 ounces turkey):
369 Calories, 20g Fat (9g Saturated), 182mg Cholesterol, 295mg Sodium,
4g Carbohydrates, 1g Fiber, 2g Sugars, 0g Added Sugars, 42g Protein