Serves 1
Directions
- 1Season the turkey with salt.
- 2Peel an orange for zest.
- 3Tie fresh thyme and orange peel together.
- 4In a pot, combine olive oil, orange juice, garlic, butter, and soy sauce, then bring to a boil.
- 5Chop fresh parsley.
- 6Zest a lemon.
- 7Mix butter, chopped parsley, lemon zest, and salt in a bowl.
- 8Stuff the turkey with the bundled thyme and orange peel.
- 9Rub the butter mixture under the turkey skin.
- 10Drizzle the turkey with olive oil and spread it evenly.
- 11Roast the turkey in the oven.
- 12Baste the turkey with the prepared sauce.
- 13Return the turkey to the oven to continue roasting.
- 14Baste the turkey again with the sauce.
- 15Remove the cooked turkey from the oven.
- 16Remove the aromatics from the turkey cavity.
- 17Scrape the drippings from the roasting pan into a pot.
- 18Add flour to the pot with the drippings.
- 19Whisk in white wine and turkey broth.
- 20Stir in more drippings from the turkey tray.
- 21Cook the gravy until thickened.
- 22Pour the gravy into a measuring cup.
- 23Carve the turkey.
- 24Arrange sliced turkey on a platter with fresh herbs and orange slices.
- 25Pour gravy over the carved turkey.
Ingredients
- 1 Turkey
- a pinch Salt
- Orange peel
- a handful Thyme
- Olive oil
- Orange juice
- Garlic
- Butter
- Soy sauce
- Parsley
- Lemon zest
- Flour
- White wine
Equipment
Roasting panKnifeCutting boardPotWhiskMeasuring cupBrush
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