Roasted Turkey With Orange Rosemary Glaze

Serves 8 to 10

Step up your turkey game with this exquisite show-stopper using just five ingredients! Your guests will be stunned by this savory, tender turkey topped with a simple yet elegant orange rosemary glaze.


  • 10 to 12
    pound turkey, giblets removed
  • ¼

    cup unsalted butter, softened
  • 3

    cups orange juice
  • 4
    sprigs fresh rosemary
  • 2

    tbsp honey


  • 1

    Allow turkey to rest at room temperature for 30 minutes prior to roasting. Then, preheat oven to 375°F. Evenly coat turkey with butter and 1 teaspoon of kosher salt and ½ teaspoon of fresh ground black pepper. Insert 2 rosemary sprigs into the cavity. 

  • 2

    Place on a roasting rack in a roasting pan and roast for 1 hour. While the turkey is roasting, bring orange juice, the remaining 2 rosemary sprigs, and honey to a boil in a saucepan. 

  • 3

    Reduce heat to low and simmer until reduced to 1 cup, about 30 minutes.

  • 4

    After 1 hour, reduce heat to 325°F. Roast for an additional 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. 

  • 5

    Baste the turkey with the glaze every 30 minutes, but do not use glaze once turkey is finished cooking. Allow the turkey to rest 10 minutes before carving.