Roast turkey is a popular dish when entertaining a large group for a special dinner. Roasting time is 25 minutes per pound for a stuffed turkey, or 20 minutes per pound for an unstuffed turkey.


  • 1 12-pound turkey
  • 3 cloves garlic, minced, or 1–1½ teaspoons garlic powder
  • salt, to taste
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • oil, for brushing turkey
  • 2 cups water

Glaze, optional

  • ⅓ cup orange marmalade
  • 4 tablespoons lemon juice
  • 1 tablespoon tamari sauce


  • orange slices
  • grapes or kumquats


Combine seasonings and rub on inside and outside of turkey. Refrigerate for at least 2 hours or overnight for seasonings to penetrate. Tie turkey legs together and fasten wings to sides. Brush turkey with oil. Roast turkey, breast side up, uncovered in a preheated 325° oven for 1½ hours.

Combine ingredients for glaze and brush over turkey. Add 2 cups of water to pan (with part orange juice, if desired). Roast for an additional 2½–3 hours, basting 3–4 times. When the drumstick pulls away easily from body, turkey is done. If turkey becomes too brown, cover with a tent of aluminum foil during last ½ hour. Remove turkey from oven and let stand for 20 minutes before slicing.

Serves 14–16.