roast turkey


A no-fail, classic Thanksgiving recipe straight from Mrs. Leonard’s own kitchen. The orange zest brings an unexpected ZING to the bird!

Prep Time: 20 Min.
Cook Time: 3 to 4 Hours
Yield: 14 to 16 servings


  • 2 tbs. Rosemary, chopped
  • 2 tbs. Orange Zest
  • 2 Garlic Cloves, minced
  • 1-1/2 tsp. Salt, divided
  • 1 tsp. Freshly Ground Black Pepper, divided
  • 1 tbs. Tom Leonard’s Extra Virgin Olive Oil, divided
  • 1 Turkey, (about 16 pounds), rinsed & patted dry
  • 2 Onions, quartered
  • 2 sprigs Rosemary
  • 1-1/2 cups Chicken Broth
  • 1/4 cup All Purpose Flour
  • 1 tbs. Balsamic Vinaigrette
  • Rosemary, for garnish
  • Orange Zest, for garnish


  1. Preheat the oven to 325°.
  2. In a small bowl, combine the rosemary, orange zest, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Stir in about 1/2 of the oil.
  3. Loosen the skin on the breast and legs of the turkey. Rub the orange zest mixture under the skin. Rub the remaining oil over the turkey skin. Place the quartered onion and rosemary sprigs in the cavity of the turkey.
  4. Place the turkey on a rack in a large roasting pan and bake for 3 to 4 hours, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, registers 180F. Loosely cover the breast with foil if the turkey browns too much during cooking.