Ingredients

The following ingredients have 11 Servings
  • 13 lb. Diestel Organic Young Turkey
  • 2 tablespoons kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary (plus two large sprigs, divided)
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 small onion (peeled and quartered)
  • 1 small navel orange or two clementines, quartered
  • 4 cloves garlic (smashed and peeled)

Instruction

  • 1-3 days prior to cooking, remove the giblet pouch from the turkey and pat it dry with paper towels. Place it on a rimmed baking sheet and sprinkle it evenly with the kosher salt on the outside, inside the cavity, and under the skin over the breast meat. Refrigerate uncovered for up to 3 days.
  • When you're ready to cook the turkey, remove it from the refrigerator and let stand at room temperature for 1-2 hours.
  • Preheat the oven to 350 degrees. Place the olive oil, chopped rosemary, orange juice, zest, smoked paprika, and black pepper in a small bowl and whisk until combined. Coat the outside of the turkey with the olive oil mixture evenly.
  • Place the onion, orange, garlic cloves, and remaining 2 sprigs of rosemary inside the cavity of the turkey. Truss the turkey legs using the kitchen twine, and tuck the wing tips underneath the turkey.
  • Place the turkey in the oven and cook for 2 1/2 - 3 hours, depending on the size, or until a thermometer inserted into the thickest part of the breast registers 160 degrees.
  • Let the turkey stand for 20 minutes covered loosely with foil, then place on a cutting board. Carve and enjoy!