Orange-Carmel Roasted Turkey
This delicious turkey has a nice caramel glaze which holds in the moisture and makes a great presentation.
- 10 pound turkey (thawed)
- 1 tablespoon olive oil
- 1 tsp kitchen bouquet
- 2 tsp apricot or orange marmelade
- 1 tsp Italian seasoning
- 1/2 tsp garlic
- 1 pinch salt and pepper
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Mix the oil, Kitchen Bouquet, seasonings, and marmalade. Heat in a pan on the stove. Brush the turkey well with the glaze. Put in a 350-degree oven. We like to use a probe-style thermometer that inserts into the thigh and is set for 165 degrees F with an alarm. When the turkey reaches this temperature it is perfectly done and can be pulled from the oven. The time will vary according to the size of the bird.
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Cover the bird when it is the color you desire. You can keep brushing with glaze in the beginning until the glaze is used up.
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Put the bird on a big platter with fruits and rosemary. Carve at the table.
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Serve with cranberries or gravy. For the gravy, we used the one that comes with the bird, and we added water to thin it down and reduce the sodium.
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Judy Doherty, MPS, PCII
Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.
Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.
Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.
