This Herb-Infused Orange Glazed Turkey is a delightful twist on the classic roast turkey, perfect for any festive gathering. The vibrant flavors of fresh herbs and citrus create a juicy, aromatic dish that's sure to impress.
The star of this dish is, of course, the turkey, which serves as the perfect canvas for our flavorful glaze. The fresh orange juice and zest bring a bright, citrusy note that complements the savory elements. Olive oil acts as a base for the glaze, providing richness and helping the skin crisp up beautifully. Maple syrup adds a hint of sweetness that balances the acidity of the orange. Fresh thyme and rosemary are the herbal backbone, delivering earthy depth. A touch of garlic paste lends a subtle kick, while salt and black pepper enhance all the flavors. Finally, a sprinkle of smoked paprika introduces a gentle smokiness that rounds out the dish. The onion, carrots, and celery not only flavor the turkey but also create a delicious base for drippings that can be turned into gravy.
This turkey pairs beautifully with creamy mashed potatoes, roasted Brussels sprouts, and a tangy cranberry sauce. Consider serving with a robust red wine like a Zinfandel or a crisp white such as Sauvignon Blanc to complement the citrus and herb flavors.
First, let's get your oven ready by preheating it to 325°F (165°C) and adjusting the rack to the lowest position. This ensures your turkey has enough room to cook evenly. While the oven heats up, whisk together the glaze in a bowl. Combine your orange juice, zest, olive oil, maple syrup, thyme, rosemary, garlic paste, salt, pepper, and smoked paprika. The aroma is already enticing, isn't it?
With the glaze ready, pat your turkey dry with paper towels to ensure the skin crisps up nicely. Place it on a roasting rack inside a large pan—this is essential for air circulation and even cooking. Now, use a brush to generously coat the turkey with your prepared glaze. Don't be shy; make sure it's well covered. Keep some glaze aside for basting later on.
Arrange your onion, carrots, and celery around the turkey. These veggies will soak up all those delicious drippings, adding flavor and moisture. Cover the turkey loosely with aluminum foil and slide it into the oven.
Roast the turkey for about 3 to 3.5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. This is crucial for both safety and juiciness. About 30 minutes before it's done, remove the foil to let the skin turn a beautiful golden brown. During this time, give the turkey another brush with the reserved glaze for that extra pop of flavor.
Once your turkey is perfectly cooked, take it out of the oven and allow it to rest for at least 20 minutes. This resting period is key to ensuring the juices redistribute, making for a succulent carve.
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