I make this every Rosh Hashana and Pesach using Gold's Duck Sauce (honest). But it can be your new Thanksgiving recipe too. It is bone-sucking good. Be sure to generously sprinkle the spices on both sides of the bird, so that you can see the black pepper and paprika on the skin. This is our family favorite and will be yours too. Roast the turkey according to poundage. It is not necessary to uncover the turkey or baste it. If you prefer a darker color, then remove the foil and roast for 10 minutes, no longer. This recipe works on turkey parts too, if handling a whole turkey is too much for you. As with any turkey, the amount of servings depends on the size of the bird. But beware, because of its moist succulence, do not expect too many leftovers.
- Cook Time
- Prep Time
- 1 turkey ( I use 10-14 pounder)
- 1 (32-ounce) jar of Gold's Duck Sauce, any flavor (we love Garlic or Spicy). For a 10 pound bird you can use 3/4 jar
- 2 cups orange juice
- Garlic powder, generously sprinkled
- Black pepper, generously sprinkled. Black pepper should be seen on skin.
- Paprika, generously sprinkled. Paprika should be seen on skin.
- 1 cup water
1. Rinse bird under cold water and put in roasting pan.
2. Pour 2 cups of orange juice over the bird. Sprinkle garlic powder under skin, over skin and inside the bird on BOTH SIDES. The turkey meat that sits in the sauce should also be seasoned. Sprinkle black pepper generously over skin (both sides). Sprinkle paprika generously over skin (both sides). The colored spices should be seen.
3. Pour the jar of duck sauce over turkey and pat over skin. Duck Sauce will spill over into pan - don't worry - you want that! You can add 1 cup of water to sides of pan.
4. Cover turkey with aluminum foil (not the turkey roaster cover). I roast the turkey at 325 degrees for 3- 3 1/4 hours. No need to baste.
5. You may uncover foil for a maximum of 10 minutes only if you want a browner bird. For this recipe, I actually have placed the turkey , breast down. That way, the white meat is very juicy.