Rosemary-Orange Roast Turkey

Serves: up to 8 | Cooking time: 3 hours, 30 minutes

Developed by Brooklyn Supper, exclusively for Farmer Focus!

“This rosemary-orange turkey comes out of the oven with crisp, golden skin and suburb flavor. A sea salt, brown sugar, rosemary, and orange zest dry rub melds beautifully with the inherent flavor of an organic, free-range broad-breasted bronze turkey.”


Dry Rub

  • 1 12 - 15 pound Farmer Focus Heirloom turkey, thawed completely

  • 6 tablespoons sea salt

  • ¼ cup orange zest, from about 3 oranges (reserve oranges)

  • 3 tablespoons brown sugar

  • 3 tablespoons minced fresh rosemary leaves

  • 2 tablespoons fresh thyme leaves

  • 2 teaspoon black pepper

To Roast

  • 2 tablespoons extra virgin olive oil

  • 2 yellow onions, peeled and quartered

  • 2 heads garlic, root end sliced off

  • 2 carrots, scrubbed and cut into 4-inch segments

  • 2 celery ribs, cut into 4-inch segments

  • Reserved oranges, quartered

  • 2 cups white wine


  • 6 tablespoons all-purpose flour

  • 4 cups rich turkey or chicken stock




See the full Brooklyn Supper post for instructions.

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