Orange Spiced Turkey - Wyse Guide (2024)

It’s the centerpiece of Thanksgiving: the highly-anticipated turkey. Preparing and roasting it correctly can be intimidating, but this detailed recipe makes it clear. You’ll be left with a perfectly roasted bird covered in crispy skin, a delicious spice rub, and bright citrus flavors. Get ready to win at the main dish this holiday!

Why I love this recipe.

I find the fete of preparing and roasting the Thanksgiving turkey exciting. I relish preparing something we often do not have the chance to create otherwise. The turkey has a lot riding on it. It has to be the main event and will be critiqued by everyone. If it’s good, everyone is happy. If it’s bad, everyone will remember. This recipe takes the worry out of a dry bird by simply using a dry brine technique. Salt works into the meat and helps bring out the flavor and keep the moisture in the bird. To up your kitchen cred, a perfect blend of spices and citrus is added to the brine. This blend creates a depth of flavor that gives the roasted meat a special touch. A recipe worthy of that one time a year we roast a bird, maybe even worthy of making it more often.

Everything you’ll need to make this recipe.

• Turkey is essential and needs to be non-brined to begin with. Do not buy a pre-brined bird. Choose a good quality organically raised bird for the best flavor.
• Orange juice and zest add the bright, fresh flavor of citrus. The orange works seamlessly with the spices to bring out the most flavor.
• Onion powder is used in the dry brine to add the onion flavor without the moisture of fresh onion. The powder mixes in with the salt and is easily applied to the meat.
• Garlic powder works in the same way as the onion powder. The powder form is softer and sweeter tasting than the fresh.
• White wine adds complexity to the basting liquid with a little acidity. The wine mixes with the butter and herbs for a rich basting sauce.

Here’s how to make this recipe.

1. 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.

2. Brine the turkey. Place the turkey on a pan. Using your hands, gently work the rub beneath the skin, making sure not to rip the skin. Rub the brine on the exterior of the turkey, evenly coating the skin. Place the turkey in the fridge for 8 to 24 hours. If desired, cover the turkey.

3. Prepare for roasting. Melt butter in a medium saucepan. Once melted, add the orange juice and white wine. Crush the bay leaves in your hand and add to the pan. Let cook until the butter is fully melted and the mixture is combined. Turn off the heat and add in the cheesecloth, pushing it down to soak up the liquid. While the cheesecloth soaks, remove the turkey from the fridge and drain any liquid from the pan. Place a small rack in the bottom of a roasting pan and add the turkey on top. Fold the wings underneath the body. Truss the turkey using butcher’s twine. Begin by placing the middle of the twine near the neck of the turkey. Bring both ends back, above the wings but under the body. Take the ends underneath the legs and wrap each one around the end of its respective leg. Tightly tie a knot, bringing the legs together.

4. Roast the turkey. After trussing the turkey, remove the cheesecloth from the pan, gently wringing out any additional liquid. Place it over the bird, completely covering it. Place the turkey in a 400°F oven. After 30 minutes, turn down the oven temperature to 375°F. Every 30 minutes, soak the cloth with additional basting liquid. As the turkey nears booking completion, check the temperature. In the last 45 minutes, remove the cheesecloth from the turkey and continue to baste with the liquid. Roast until the breast registers 160°F and the thighs register 170°F. Once the turkey is at temperature, remove it from the oven and allow the turkey to rest for 20 to 30 minutes. The turkey will continue to roast from the residual heat, bringing the breast to 165°F and the thighs to 175°F. Once it has rested, carve it and serve.

These pro tips will make this recipe a success.

• Using your hands, slowly and gently separate the skin from the meat before adding the dry rub. This separation allows more airflow into the area, crisping up the skin. It also makes it easier for the brine to be applied. Be gentle and ensure the skin does not rip.
• Leaving the turkey exposed in the refrigerator while brining allows air to circulate around the skin to dry it out. This will make it crisper when roasting. The turkey can be covered while brining, but it’s based on personal preference.
• Placement of the turkey on the pan can make a big difference. Placing the wings underneath the turkey ensures the tips don’t burn and roasts more evenly. It’s the same principle for the legs. The tightly knotted butcher’s twine makes sure the bird roasts evenly.
• Checking the turkey’s temperature frequently is key. Once it gets removed from the oven, the internal temperature continues to rise. This means it will be fully cooked once it sits out of the oven for 20 to 30 minutes.

Frequently asked questions about this recipe.

You’ll love these other Thanksgiving recipes.

• Classic dry-brine turkey
• Turkey roulade with bacon and kale stuffing
• Citrus dry-brine turkey
• Traditional stuffing
• Homemade green bean casserole
• Easy sweet potato casserole
• Apple and sausage cornbread stuffing
• The best buttermilk biscuits
• Honey oat dinner rolls
• Classic apple pie

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!