A juicy turkey with crispy, fragrant skin and bright citrus flavor? Yes, please. This crowd-pleasing roast layers oranges, warm spices, and The Olive Leaf Blood Orange Olive Oil for a bird that’s moist, aromatic, and anything but boring. Bonus: it can be made the day before and reheated gently—no last-minute stress.

Ingredients

• 1 whole turkey, 14–16 lb (giblets removed, patted very dry)

• 1 cup The Olive Leaf Blood Orange Olive Oil, plus more as needed

• 2 onions, thinly sliced

• 6 oranges, thinly sliced (reserve a few wedges for the cavity)

• 5 cinnamon sticks

• 6 whole star anise

• Whole cloves (about 16–20)

• Fresh nutmeg, for grating

• Kosher salt & freshly ground black pepper

Instructions

1. Prep the turkey. Heat oven to 325°F. Set the turkey breast-side up on a rack in a large roasting pan. Pat very dry.
2. Season under the skin. Using your fingers, gently loosen the breast skin from the meat. Slide thin slices of orange and onion under the skin on both sides. Tuck 1 cinnamon stick, 2 star anise, and 8–10 whole cloves over the oranges on each breast side.
3. Oil & season. Rub the entire bird with Blood Orange Olive Oil (inside and out). Season generously with salt and pepper, then grate fresh nutmeg over the skin. Stuff the cavity with extra orange and onion slices plus 1 cinnamon stick, 2 star anise, and 8–10 cloves.
4. Roast low. Tent the breast loosely with foil. Roast 2 hours at 325°F.
5. Crisp & finish. Remove foil, increase oven to 425°F, baste with pan drippings, and roast about 1 hour more, basting occasionally, until an instant-read thermometer reads 165°F in the thickest part of the thigh (USDA safe temp).
6. Rest & carve. Transfer to a board; rest 30 minutes for the juices to settle. Remove spices/oranges/onions, carve, and spoon pan juices over slices.

Make-ahead tip: Roast, slice, and store the turkey in its juices overnight. Reheat covered in a slow cooker on Low (add a splash of chicken stock if needed) until hot.

Why it works

• Blood Orange Olive Oil perfumes the meat and helps the skin turn beautifully golden.
• Citrus + warm spices (cinnamon, clove, star anise, nutmeg) add festive aroma without overpowering the turkey.

Serve it With

Garlic Mashed Potatoes, Maple Balsamic Glazed Carrots, and a simple salad dressed with Blood Orange Olive Oil + Cranberry Pear Balsamic.