Rosemary Orange Turkey and Pan Gravy
This turkey is so delicious, I’m sure it will be a favorite of yours for years to come!
Ingredients
1 turkey, thawed (approximately 10-15 lbs)
1 cup room temperature butter
2-3 oranges, zest removed
4 sprigs rosemary
1/4 cup salt free seasoning spice blend
2 tsp season salt
1 tbsp black pepper
Pan Gravy:
4 tbsp butter
4 tbsp flour
8 cups turkey drippings
Salt and pepper to taste
Instructions
1
Be sure to remove the giblets from the cavities and neck cavity of the turkey. Set aside.
2
In your food processor, add the butter, orange zest, leaves from the rosemary sprigs, salt free seasoning spice blend, season salt and black pepper.
3
Pulse the butter mixture until it if fully blended.
4
Divide the butter mixture in half and set half aside. With the other half of the compound butter, spread the mixture all over the turkey and under the turkey skin. Slice the oranges that you zested into thin slices and slide the orange slices under the turkey skin and place them into the cavity of the bird.
5
Roast the prepared turkey in preheated oven until it internally reaches 165 degree’s. I use an instant read thermometer into the “armpit” of the bird or the deepest meaty part of the bird to make sure it is fully cooked to 165 degree’s.
6
Remove the bird and let the it rest for about 15 minutes before carving up and enjoying. Melt the remaining compound butter and when you serve the sliced turkey, brush the melted compound butter mixture over the sliced turkey and enjoy!
7
To make the pan gravy, add the butter and melt it in the sauté pan. Add the flour to the melted butter and mix together.
8
Add the turkey drippings to the butter and flour mixture whisking everything together to combine. While stirring, bring the gravy to a boil, remove from the heat and serve your mashed potatoes and turkey.
