Orange Kissed Roast Turkey
- 4 medium oranges
- 1/2 cup butter softened
- 1 turkey 14 to 16 pounds
- 5 cloves garlic finely chopped
- 1 tablespoon fresh rosemary minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 3 shallots sliced
- 1 cup dried bread cubes
- 4 sprigs fresh rosemary chopped
- 2 sprigs fresh thyme chopped
- Set 1 orange aside for now. Finely zest the 3 remaining oranges, and then cut the fruit into wedges.
- Combine the orange zest with the chopped garlic from about 2 of the cloves, and the 1/2 cup of softened butter.
- Gently loosen the turkey skin, and rub the butter mixture underneath it.
- Combine 2 tablespoons of oil, the juice of one of the zested oranges, the remaining garlic, minced rosemary, salt and pepper in a small bowl. Use a pastry brush or your fingers to apply it all over the turkey.
- Heat the remaining 1 tablespoon of olive oil in a skillet.
- Saute the shallots until fragrant, or about 2 minutes.
- Add the bread cubes at a high heat, and toss as you brown lightly for 2 or 3 minutes.
- Add the chopped rosemary and thyme, and cook for another minute.
- Remove the flesh of the 2 remaining zested oranges, making sure to catch it in a bowl.
- Add the orange flesh to the bread mixture, and toss to combine.
- Fill the turkey cavity with the stuffing mixture, and secure the opening.
- Cut the last orange into quarters and arrange them around the bird as you place it in the roasting pan.
- Bake at 325° for 3-3/4 to 4-1/4 hours, or until thoroughly cooked.
- Let it stand for 10 to 15 minutes before carving.
- The pan juices can be used to make gravy.