This Oven Roasted Turkey recipe has a surprising citrus twist: orange wedges are stuffed inside and a sweet glaze of orange marmalade and red currant jelly baste the outside. A delicious treat for Thanksgiving, or any day of the year.
1 (12 lb) whole turkey, thawed
1 tsp salt
1/2 tsp pepper
1 orange, cut into wedges and remove seeds
2 Tbsp orange marmalade
1/4 cup red currant jelly
1/2 tsp anise seed, coarsely ground
Remove the neck and giblets from the turkey.
Rinse the turkey in cold water, then pat dry inside and out.
Preheat the oven to 325F degrees.
Season the turkey cavity with salt and pepper.
Place orange wedges in the cavity and fold neck skin over the turkey back.
Spray a rack with non stick cooking spray and place it in a shallow roasting pan.
Place the turkey on the rack being sure the legs are in a tucked position.
Cook for 3 hours, basting every 30 minutes with drippings.
A few minutes before the 3 hours is up, combine the orange marmalade and currant jelly in a microwave safe bowl.
Microwave on high 30 seconds or until the two melt together.
Stir in the anise seeds until fully incorporated.
Remove turkey from the oven and baste with the marmalade mixture.
Cook an additional 20 minutes.
The internal thigh temperature will reach 180 degrees when done.
Let the turkey rest 30 minutes before carving.
Yield: 12 servings