Tangerine Turkey

Tangerine Turkey


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 4   Average: 5/5]

This is a great recipe if you want your turkey to turn out golden brown. The white meat will also come out super juicy. Say goodbye to a dry turkey!

  • 1 Whole Fresh Turkey (14 to 16 Pounds)
  • 1 Cup Butter (Cubed)
  • 1 Cup Olive Oil
  • 2 1/2 Cups Tangerine Juice
  • Unbleached Flour
  • For The Gravy
  • Turkey Giblets
  • 3 Cups Chicken Or Turkey Broth
  • 6 Tablespoons Unbleached Flour
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Preheat oven to 325 degrees.
  2. Remove giblets from turkey and place, covered, in refrigerator until ready to use.
  3. Pat turkey dry and place breast side up on rack in roasting pan.
  4. In large-size saucepan, melt cubed butter. Stir in olive oil. Take a large-size piece of cheesecloth and saturate it in flour. Soak cheesecloth in butter and olive oil mixture. Drape soaked cheesecloth over turkey.
  5. Add tangerine juice to remaining butter mixture.
  6. Place turkey in oven, with cheesecloth still on, and roast for 3 hours. Baste with tangerine juice mixture every half hour. Keep cheesecloth moist at all times.
  7. Open oven and remove cheesecloth and throw away. Roast another 1 hour longer or until meat thermometer reads 180 degrees. Baste occasionally with pan drippings. Cover with foil if turkey browns too fast.
  8. Remove turkey from oven and transfer to serving platter. Cover with foil and let stand for 20 minutes before carving.
  9. Pour drippings and loosened brown bits into measuring cup. Skim off fat. Add enough broth to measure 4 cups. Reserve skimmed fat as you’ll need it to sauté giblets.
  10. For gravy, chop reserved giblets. In a large-size saucepan, sauté giblets in reserved fat until browned. Stir in flour and pepper until blended. Gradually stir in broth mixture. Bring to boil, cook and stir for 3 minutes or until thickened. Serve with turkey.
  11. Serves 14
  12. "Work With What You Got!"
  13. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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