Are you hosting this Christmas season, and hoping to roast a turkey? Well we have a recipe to help you make a festive, and tasty turkey for your guests. Our orange, pear, and herb turkey will give you all the holiday feels, while adding lots of juicy flavour. The orange and pear gets stuffed into the turkey keeping the turkey moist, and all the fresh herbs add a taste that can’t be beat!
Whether you get a chance to enjoy this turkey recipe or not, I hope you all enjoy the holiday season with those you love. I feel so grateful to be able to enjoy so many lovely foods with my family at Christmas. At this time of the year I can’t help but get emotional. I feel overwhelmed by the feeling of gratitude for everything I’ve been given. At the same time I can’t help but think about so many people who feel a lot of sadness at this time of the year. Because of that I squeeze my little girl a little bit tighter, and thank God for everything we have. So Merry Christmas to all of you, and best, best wishes!
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- TO TOP THE TURKEY:
- 1 large navel orange, juiced and zested
- 1 large lemon, juiced and zested
- 3 cloves garlic, minced
- 4 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh thyme
- pinch of salt
- pinch of pepper
- 1 stick of unsalted butter, melted, and divided
- FOR THE TURKEY:
- 14-16 pound turkey, thawed if frozen)
- ½ large orange, cut in two wedges
- 1 lemon, cut in quarters
- 1 pear, cut into small pieces
- 2 garlic cloves, halved
- 2 sprigs of rosemary
- Kosher Salt and fresh ground pepper
- In a small bowl, combine juice and zest from one naval orange, juice and zest from one lemon, 3 minced garlic cloves, pinch of salt, pinch of pepper, and half the stick of melted butter. Set aside.
- For the turkey, preheat the oven to 500 degrees. Rinse the turkey inside and out. Pat the skin dry and place in a roasting rack inside a large roasting pan. Stuff the cavity of the bird with the sliced orange, quartered lemon, pear, halved garlic gloves and 2 springs of rosemary.
- Tuck the wing tips under the turkey.Carefully loosen the skin by running your hand between the skin and the breast meat working your way down to the leg. Take ¼ of the butter mixture and rub it, thoroughly, under the skin over the breast and leg meat being sure to coat as much of the turkey as possible. Repeat on the opposite side and then coat the remaining butter mixture over the skin being sure to cover the entire turkey.
- Sprinkle the breast and legs of the turkey with salt and pepper and tie the legs of the turkey together with kitchen twine.
- Roast the turkey on the lowest level of the oven at 400 degrees in the oven for 30 minutes and then turn the oven temperature down to 350 degrees and insert a probe thermometer into the thickest part of the breast. Baste the turkey with the juices in the bottom of the pan every half hour. If you find the bottom of the pan is dry add a half cup water. Meanwhile in a small bowl combine the chopped herbs and half stick of melted butter. In the last hour of cooking brush this mixture over the turkey evenly. Set the alarm on the thermometer to 161 degrees. A 14-16 pound turkey takes approximately 2 to 2½ hours of roasting time total. (You can also use an instant read thermometer, just remember to check the turkey before the 2 hour mark to avoid overcooking.) At any time cover the turkey with foil if you've already reached your desired colour on the turkey.
- Remove from the oven and cover with foil. Let the turkey rest for approximately 30 minutes before carving.