- Place orange juice in a small pot, bring to a boil over medium high
heat and reduce to 1/2 cup. Cool reduced orange to
- Pat turkey dry, and then fold and tuck the wings under the body.
Set turkey in sided pan large enough to hold it sitting flat, breast
side up. Combine reduced orange juice, lime juice, oil, garlic, spices
and oregano in a bowl. Brush this marinade all over the turkey.
Cover, refrigerate and marinate 24 hours, frequently brushing
the bird with the marinade that drips into the bottom of the pan.
- To cook, preheat oven to 325ºF. Remove turkey from marinade
and set in shallow roasting pan. Stuff quartered orange, lime and
onion into the cavity. Tie the turkey’s legs together. Brush the
bird with the leftover marinade.
- Roast turkey, uncovered, 1 1/2 hours. Generously baste turkey
with pan juices, and then give the pan a 180-degree turn. Roast
turkey another 45 minutes more, and then baste with pan juices
again. Roast 30 minutes more (see Note).
- Insert an instant-read meat thermometer deep into an inner thigh
of the turkey, not touching the bone. If it reads 185°F (85ºC),
the turkey is ready. If not, baste the bird with the pan juices
again and roast 15 to 30 minutes more, or until the 185ºF (85ºC)
temperature is achieved.
- Transfer the turkey to a large platter, tent with foil and let it rest
until you’re ready to carve, at least 15 minutes.
Note: Later in the cooking, if the legs or other parts of
the bird overly darken, tent them with foil. If your turkey
contains them, remove the neck and innards from the main
cavity of the turkey before marinating. Place the neck in
the roasting pan when you cook the bird; discard innards
unless you wish to prepare them separately.
Recipe Options: If you would like gravy, after the turkey is taking
out of the pan, skim the fat from the drippings. Place the
pan over medium-high heat. Add 3 cups of chicken or
turkey stock and bring to a boil. Place 1/3 cup all-purpose
flour and 1/2 cup chicken or turkey stock in a bowl and
whisk until smooth. Whisk the mixture into the pan and
simmer until the gravy thickens, about 5 minutes.