Name: Roast Turkey with Orange-Rosemary Butter and Pan Gravy
Yield: 8 Servings
Ingredients: 1 cup plus 2 tablespoons (2¼ sticks) unsalted butter, room temperature; 3 tablespoons orange juice concentrate; 2 tablespoons grated orange peel; 4 teaspoons dried rosemary, crumbled; Freshly ground pepper; 1 14-pound turkey (neck, heart and gizzard reserved for Giblet Stock); Salt and freshly ground pepper; 5 sprigs fresh rosemary or 1½ teaspoons dried, crumbled; 3 cups Giblet Stock (click for recipe); 3 tablespoons all purpose flour; 1 orange, thinly sliced; Additional fresh rosemary sprigs (optional)

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Myron Beck

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

Recipe notes