This is a simple, easy and tasty way to roast your bird! The Blood Orange olive oil brings out wonderful flavors in the Turkey and really shines in this recipe.
- 1 Whole Turkey (9-18 lbs)
- ½ cup Fresh Harvest Blood Orange Olive Oil
- ¼ cup Poultry Seasoning
(whisk together well before using)
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven. Remove the turkey neck and giblets, rinse the turkey well, and pat dry with paper towels. Place turkey (breast side up) in a roasting pan. Rub the Turkey down liberally (inside and out) with the Blood Orange Olive Oil. The oil should form a nice pool in the bottom of the pot when complete. Next, sprinkle the Poultry seasoning all over the top and sides of the bird, throwing a bit of seasoning into the cavity of the bird as well.
If you have a large enough covered pot, this is ideal. If not you can use tin foil to cover the bird. Roast the Turkey per the chart below:
|Weight of Bird||Roasting Time (Unstuffed)|
|10 to 18 pounds||
3 to 3-1/2 hours
|18 to 22 pounds||
3-1/2 to 4 hours
|22 to 24 pounds||
4 to 4-1/2 hours
|24 to 29 pounds||
4-1/2 to 5 hours
(Roast until a meat thermometer inserted in the meaty
part of the thigh reads 180 degrees F (80 degrees C).
Cook the Turkey covered for all but the last 1/2 hour or so. Baste the Turkey several times during the cooking process using the juices and Blood Orange Olive Oil at the bottom of the pot. Return lid after each baste and continue cooking.
For FINAL BASTING, remove the lid or foil from the bird. Brush the Cinnamon-Pear vinaigrette on the bird every 10 minutes for the final half hour while cooking uncovered. This should brown the bird evenly. Make more vinaigrette if needed. Rotate pan so skin does not burn.
Transfer the turkey to a large serving platter or cutting board, cover loosely with foil, and let it stand for at least 20 to 30 minutes before carving. Enjoy!