© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
12 lb WHOLE TURKEY, fresh or frozen (thawed)
1 tsp salt
1/2 tsp freshly ground black pepper
1 Large orange, cut in eight wedges, seeds removed
1/4 c red currant jelly
2 tbsp orange marmalade
1/2 tsp anise seeds, ground coarse by mortar/pestle or a coffee grinder
Turkey Prep
Remove giblets and neck from turkey; reserve for gravy. Blot dry with paper towels.
Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.
Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.
Winter Fruit Glaze
In 1-cup microwave-safe glass container combine jelly, marmalade and anise seeds.
Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted.
Brush glaze over turkey during last 20 minutes of roasting time.
Roasting
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2" deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.
Roast turkey in a preheated 325 degree F oven about 3-1/2 hours (total roasting time), or until internal temperature reaches 165 degrees F, basting with pan juices. During the last 20 minutes of roasting time, baste the bird with Winter Fruit Glaze.
Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.
Total Calories 450
Total Fat 20 g
Saturated Fat 6 g
Cholesterol 170 g
Sodium 140 mg
Potassium 585 mg
Total Carbohydrates 5 g
Dietary Fiber 0 g
Sugars 4 g
Protein 58 g
% Daily Protein 0
% Daily Vitamin C 0
% Daily Calcium 6
% Daily Iron 20