Recipe adapted for pastured, kosher cooking from Serious Eats


  • 5.5lb Grow and Behold Half Turkey
  • 3/4 cup blood orange juice and 1/2 tablespoon zest (from around three oranges)
  • 1/2 tablespoons honey
  • 3 medium garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 tablespoons oil or schmaltz
  • 2 tablespoons olive oil
  • 2lbs potatoes, peeled and halved
  • Salt and pepper, to taste


  • Preheat the oven to 325°F. While the oven heats up, combine the blood orange juice, zest, honey, garlic, mustard, vinegar, pepper flakes, and schmaltz in a medium saucepan, then bring to a boil over medium-high heat. Reduce the heat to medium-low and let simmer, stirring occasionally, until glaze has reduced by half–around 30 minutes. Transfer half of the glaze to a container and set aside for serving.
  • Meanwhile, place the turkey in roasting pan and drizzle with olive oil. Arrange the potatoes around the turkey, season with pepper, and roast for 1 hour. Remove from the oven, and baste the turkey with glaze. Continue roasting, basting with additional glaze every 20 minutes until the skin has turned golden brown and an instant-read thermometer registers 165°F when inserted into the thickest part of the breast, 1 1/2 to 2 hours total. If the skin of the turkey begins to get too dark, tent loosely with aluminum foil.
  • When the turkey is done, remove from the oven and let rest for 15 minutes. Carve, slice, arrange on a platter with the potatoes and drizzle with pan juices. Warm up the reserved glaze and serve alongside the turkey and potatoes.