2 tsp herbes de Provence
¼ tsp black pepper
½ tsp kosher salt
¼ tsp garlic powder
1/8 tsp crushed red pepper
1 10-12lb turkey
vegetable oil
2/3 cup apple brandy
½ cup orange marmalade
2 tbsp cider vinegar
½ tsp kosher salt
1 tbsp butter
2 tsp orange zest
Preheat the oven to 325°.
In a small glass bowl combine the herbes de Provence, black pepper, salt, garlic powder, and red pepper.
Loosen the skin of the turkey without tearing it from one end to the other. Rub the herb mixture underneath the skin. Make sure the herbs are rubbed all over the entire breast and down to the thighs.
Rub the oil and remaining herbs all over the exterior of the bird.
Stuff with your favorite stuffing recipe if desired.
Glaze:
In a small saucepan, combine the brandy, marmalade, vinegar, and salt. Bring to a boil. Reduce the heat and simmer uncovered for 8-10 minutes. Glaze should be reduced to about 1 cup. Remove from the heat and stir in the butter and orange zest.
Brush the turkey with the glaze and bake as usual. Baste often with the glaze until the turkey is done. ( 175° on a meat thermometer)