Orange-Rosemary Roasted Turkey
Orange-Rosemary Roasted Turkey
COOKING LABEL
Medium
Prep Time
30 Minutes
Cook Time
3 Hours
Serves
6-8 Servings
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Full Product Description
This turkey with Pasolivo Extra Virgin Olive Oil is a great for Thanksgiving or any special occasion.
Ingredients
- Onions, cut into wedges
- 2 carrots, cut into 2 inch pieces
- 8 sprigs fresh rosemary
- 3 small oranges, halved
- 12-14 pounds turkey, giblets removed
- 2 tablespoons Tuscan Extra Virgin Olive Oil
- 1 tablespoon Pasolivo Kosher Flake Sea Salt
- 1 cup low-sodium chicken broth
Preparation
- Heat oven to 375ºF.
- In a large roasting pan, scatter the onions, carrots, and 2 sprigs of rosemary; place 4 orange halves in the corners of the pan, cut-side up. Stuff the turkey with the remaining 6 sprigs of rosemary and 2 orange halves. Tie the legs together with twine and tuck the wings underneath the body.
- Place the turkey on top of the vegetables, brush with the Pasolivo Extra Virgin Olive Oil, and season with 1 tablespoon Pasolivo Pacific Blue Kosher Salt. Roast the turkey until a thermometer inserted into the thickest part of a thigh registers 165ºF, about 2 ½ to 3 hours. Cover the bird loosely with foil if it browns too quickly and add the broth to the pan if the vegetables begin to scorch).
- Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a cutting board, cover loosely with foil, and let rest for at least 25 minutes before carving.
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