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5. Place turkey breast on rack in roasting pan and roast until internal temperature reaches 165° F, about 60 to 75 minutes. Baste turkey with orange juice mixture 2 to 3 times during roasting. 6. Remove turkey breast from oven; let rest. Remove bone, skin, and any visible fat before carving turkey breast into slices.

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Gather the ingredients and preheat the oven to 325 F. The Spruce Eats / Katarina Zunic. Rub turkey breast lightly with vegetable oil. Sprinkle with salt and pepper. Place the turkey on a rack in a roasting pan. The Spruce Eats / Katarina Zunic. Roast for about 2 to 3 1/4 hours, depending on the size of the turkey breast (stuffed will take longer).

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Season the turkey inside and out with salt and pepper. Transfer to a rack set in a roasting pan and let come to room temperature. Meanwhile, preheat the oven to 400°F. In a medium saucepan, melt.

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Cut a few 1-inch slits in the turkey skin and gently spread the herbed butter under the skin. Rub the turkey with the olive oil and sprinkle with salt. Roast uncovered for 20 minutes. Stir together the maple syrup, orange juice, and orange zest while the turkey begins to roast.

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Preheat oven and make the orange glaze. Preheat the oven to 350 degrees F. In a saucepan, combine all the orange glaze ingredients. Simmer for about 20 minutes or until reduced by half and thickened, stirring occasionally. Reserve half of the glaze for brushing the turkey and the other half for serving.

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Preheat oven to 350 degrees F. Remove giblets and neck from turkey; reserve for later use. Rinse turkey with cold water, pat dry, and place in a roasting pan breast side up. Sprinkle salt and pepper evenly over turkey. In a medium bowl, combine brown sugar and orange juice; mix well, then brush half of mixture over turkey.

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Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm.

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Preheat the oven to 325 degrees F. Roast turkey for 3 hours, or until the breast meat reaches 160 degrees F (remember the bird will continue "cooking" once it's out of the oven). While the turkey is roasting, make the orange-ginger glaze. Add all ingredients to a small saucepan or skillet and heat over medium.

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Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally.

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Step 1. Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat.

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Place pan over medium-high heat. Add 3 cups stock and bring to boil, scraping up browned bits. Boil until liquid is reduced to 1½ cups, stirring frequently, about 15 minutes. Mix remaining ¼ cup.

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Preheat oven to 450° F. Place rack in lowest position in oven. Remove turkey neck and giblets from inside turkey; rinse turkey and pat dry with paper towels. Set aside. Combine chicken broth and orange juice in a large measuring cup (or pitcher); mix well. Set aside.

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Fold turkey wings under the bird and tie legs together with twine. Pour orange juice and wine into roasting pan. Add sage leaves to liquid. Place in oven 2 to 3 hours, basting every 30 minutes. Tent with foil if skin gets too dark. Cook until meat thermometer inserted in thickest part of the thigh registers 165 degrees. Remove from oven.

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Roast the turkey for 30 minutes, then pour the maple orange juice mixture all over the turkey. Continue roasting the turkey for another hour, or until the internal temperature is 160F, and baste the turkey with the maple orange glaze every 20 minutes. Remove the turkey from the oven, let it rest for at least 30 minutes, then carve and serve.

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Prepare the dry brine. Finely grate the peel off an orange. In a small bowl, combine the orange zest, cumin, cinnamon, onion powder, garlic powder, black pepper, ground clove, brown sugar, and kosher salt. Adjust the amount of salt based on the size of the turkey. Use 1 tbsp for every 4 lbs of turkey.

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Turn the oven temperature down to 300° F and apply a layer of glaze to the turkey. Continue glazing the bird every 30 minutes, while maintaining a level of liquid in the bottom of the pan, until the bird registers 155-160° F in the thickest part of the breast, and 165-170° in the thickest part of the thigh meat.