- Prep Time
- 3 h
- Total Time
- 3 h
- Serves
- Serves 8
Ingredients
- 1
- Butter Basted Turkey
- 6
- 1
- Pure Olive Oil
- 5
- 1
- Garlic, peeled & sliced in half
- 0
- 1
- Ginger, peeled & sliced
- 60
- 2
- 4 Peppercorn Blend
- 30
- 2
- Sea salt
- 10
- 2
- Sugar
- 30
- 1
- 100% Pure Orange Juice
- 250
- 1
- Apple cider
- 250
- 0
- Cracked black pepper & Salt
- 0
Method
- Step 1
- Thaw turkey according to package instructions. Reserve neck and giblets for stock.
- Step 2
- Preheat oven to 400°F (200°C).
- Step 3
- In a medium saucepan over medium heat, prepare marinade by adding olive oil, garlic, ginger, peppercorns and sauté for 1 – 2 minutes until fragrant. Add sea salt, sugar, orange juice and cider and bring to a boil. Remove from heat and cool.
- Step 4
- Place thawed turkey in a roasting pan with a bottom rack. Pour marinade over turkey and season the outside and cavity of turkey with salt and cracked black pepper. Place turkey in oven and roast for 30 minutes.
- Step 5
- Reduce oven temperature to 325°F (160°C). Remove turkey from oven and baste with juices from bottom of pan.
- Step 6
- Cover turkey and pan loosely with foil. Continue roasting (basting every 20 minutes) for another 2 1/2-3 1/2 hours until a meat thermometer in the thickest part of the thigh reads 170°F (77°C) for an unstuffed turkey; 180°F (82°C) for a stuffed turkey; the leg moves easily when twisted and the juices run clear. To brown the turkey, remove foil in the last 1/2 hour of roasting.
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