Skip to main content New<> this month
Get the Allrecipes magazine

Special Roast Turkey

Rated as 4 out of 5 Stars

"Before putting my turkey in the oven, I pour on a savory sauce that adds a pleasant citrus-soy flavor and helps hold the other seasonings I like to sprinkle on. It's easy to roast the giblets in the same pan and later add them to the gravy. -Gloria Warczak, Cedarburg, Wisconsin"
Added to shopping list. Go to shopping list.


4 h 30 m servings
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Place turkey on a greased rack in a roasting pan. Add water, giblets and neck to pan. Combine 1-1/4 cups broth, 3/4 cup orange juice and 2 tablespoons soy sauce; pour over turkey. Combine bouillon, onion and garlic powder; sprinkle over turkey. Bake, uncovered, at 325 degrees F for 3-1/2 hours, basting every 30 minutes. When turkey begins to brown, cover lightly with foil. Remove giblets and neck when tender; set aside for gravy. Combine remaining broth, orange juice and soy sauce. Remove foil from turkey; pour broth mixture over turkey. Bake 30 minutes longer or until a meat thermometer reads 180 degrees F.
  2. For gravy, remove meat from neck and discard the bones. Chop giblets and neck meat; set aside. In a saucepan, combine 2 cups pan juices, broth, orange juice and Worcestershire sauce; mix well. Stir in thyme, sugar and pepper. Combine cornstarch and water until smooth. Whisk into broth mixture; bring to a boil. Cook and stir for 2 minutes. Stir in reserved giblets and neck meat. Carve turkey; serve with gravy.


Read all reviews 4
Most helpful
Most positive
Least positive

I love this recipe! Used it to make my first turkey ever several years ago and been making it for holidays ever since.

it's ok, but kinda hard to do

I have been making this recipe for Thanksgiving for the last several years and every time I roast a turkey. It has always turned out moist and yummy!! I usually don't make the gravy, though. Gr...

We love this recipe. It is very flavorful. We never make the gravy though.