Marmalade Glazed Turkey with Giblet Gravy

3 reviews, 5 star(s). 100% would make again

Ready in 3 hours

This turkey is basted in fresh orange and honey for a succulent and great twist to the traditional holiday turkey.


12 pound Fresh or frozen turkey; thawed
1 1/2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dried whole savory; crumbled
1 teaspoon Fresh sage; rubbed
1/4 cup Unsalted butter; softened
1/2 cup Orange juice
1/2 cup orange marmalade
1 tablespoon Honey
-- Garnishes --
Fresh sage
-- Giblet gravy ingredients --
Giblets and neck from turkey
4 cups Water
Pan drippings from turkey
1 small Onion; chopped
Celery ribs; chopped
1 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoon Cornstarch
1/4 cup Water
1 large Egg; hard-cooked
salt and pepper; to taste

Original recipe makes 12



Marmalade-Glazed Turkey Directions:

Remove giblets and neck from turkey; place in refrigerator for use in Giblet Gravy recipe. Rinse turkey with cold water; pat dry with paper towels. Place turkey, breast side up, on a rack in a lightly greased roasting pan. Lift wing tips up and over back, and tuck under bird.

Combine salt and next 3 ingredients in a small bowl; rub some of seasoning inside turkey cavity. Combine remaining herb mixture with softened butter, and rub all over outside of turkey, legs and all. Tie ends of legs together with heavy string or tuck under flap of skin around tail.

Bake, uncovered, at 325 degrees F for 1 hour and 30 minutes.

Combine orange juice, marmalade, and honey, stirring well. Brush half of orange glaze over turkey; bake 1 to 1 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 170 deg F, brushing with orange glaze every 30 minutes. Shield turkey with aluminum foil during cooking, if necessary, to prevent overbrowning.

Transfer turkey to a serving platter, reserving pan drippings for Giblet Gravy. Let turkey stand, covered with foil, 15 minutes before carving. Garnish platter, if desired. Serve turkey with Giblet Gravy.

Giblet Gravy Directions:

Combine giblets, neck, and water in a saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour or until giblets are tender. Strain, reserving broth. Discard turkey neck. Coarsely chop giblets; set aside.

Skim and discard fat from reserved pan drippings of roasted turkey. Add reserved broth (at least 2 1/2 cups) to pan drippings; stir until browned bits are loosened from bottom of roasting pan.

Transfer broth and drippings to a saucepan, if desired, or continue cooking in roasting pan over 2 burners on the stove. Stir in chopped giblets. Add onion and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.

Combine cornstarch and 1/4 cup water, stirring well; gradually stir into gravy. Bring to boil; boil 1 minute or until thickened. Stir in egg. Add salt and pepper to taste. Serve hot.

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Calories Per Serving: 658 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"A dressing of sausage, apricots and pecans complements this roasted turkey breast and makes for the perfect holiday dinner." — Firebyrd Firebyrd

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The turkey was perfect! Moist, savory and delicious. The gravy was silky flavorful, the best ever.
BobCooker 1y ago

Looks good and the instructions are simple
vanessasaunders714 2y ago

[I posted this recipe.]
CookingPassion 6y ago

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