Maple and orange turkey with rosemary

By Jeff Richards
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  • 7 to 8 kilogram turkey
  • 1 whole orange, quartered
  • 1 bunch rosemary
  • 4 tablespoons butter, melted
  • Salt and pepper
  • 1 cup orange juice
  • 1 cup maple syrup

Roasting tray:

  • 2 shallots halved, skin on
  • 1 stalk celery, roughly chopped
  • 1 carrot, roughly chopped
  • 5 cloves garlic, whole


  1. Start by setting the oven to 425 degrees F.
  2. Pat the turkey dry, inside and out. In the cavity of the turkey put the rosemary and orange inside. Place the carrots, garlic, shallots, celery under the roasting tray. Season the turkey generously with butter, salt, pepper and put in the oven on a turkey rack for 25 minutes.
  3. While the turkey is in the oven, combine in a pot, butter, orange juice, salt, pepper and maple syrup and bring up to a simmer then take off the heat.
  4. After 25 minutes drop the temperature of the oven to 375 degrees and baste the turkey with the orange and maple syrup. Continue doing this every 30 minutes until the turkey is done. About three to four hours or until the thickest part of the turkey has reached an internal temperature of 165 degrees. Rest for 40 minutes before serving.
  5. When turkey has been resting, take all the drippings minus the vegetables and place in a pot. Add some flour and cookout a roux and add some water. Simmer, and your gravy is complete!


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