Cranberry Orange Turkey Flatbread Recipes

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CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 16

1 1/2 teaspoons kosher salt
One 11-pound turkey, cut into 6 pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon freshly ground black pepper
Cranberry-Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, for garnish
orange wedges, for garnish
whole cranberries, for garnish
1/2 cup frozen orange juice concentrate, thawed
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
  • Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with the oil, and then sprinkle with the salt and pepper. Arrange the turkey pieces, skin-side up, on a baking sheet with the thick end of breasts and thighs at the corners and the drumsticks in the center. Roast for 1 hour and 10 minutes.
  • Remove the turkey from the oven and brush with the Cranberry-Orange Glaze. Pour the broth onto the baking sheet to prevent the drippings from burning and roast the turkey 20 more minutes, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in the thickest part of the thigh (do not let the thermometer touch the bone).
  • Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
  • Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. In a heavy, medium saucepan, heat the degreased pan juices over medium-high heat. Whisk 2 to 3 tablespoonfuls of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
  • Slice the turkey and arrange on the platter. Garnish with the herb sprigs, oranges wedges and cranberries. Serve the turkey with the gravy.
  • In a small saucepan, bring the juices, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, about 15 minutes. Remove from the heat. Whisk in the butter, and then season the glaze with the salt and pepper.

ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE



Roast Turkey with Cranberry-Orange Glaze image

Bake the flavors of Thanksgiving right into the bird with this cranberry-orange glaze with garlic and chipotle.

Provided by Food Network Kitchen

Time 4h30m

Yield 8

Number Of Ingredients 13

One 12- to 14-pound turkey
Kosher salt and freshly ground black pepper
8 sprigs fresh rosemary
8 sprigs fresh thyme
10 tablespoons unsalted butter
1 small onion, chopped
3 cloves garlic, smashed
2 pounds cranberries
1 1/4 cups sugar
1/4 cup cider vinegar
1 heaping tablespoon chipotles in adobo
Finely grated zest and juice of 2 oranges
1 to 3 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
  • Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
  • Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
  • After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
  • Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.

CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 15

One 11-pound turkey, cut into 6 pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cranberry Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/2 cup frozen orange juice concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
  • Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
  • Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
  • Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
  • Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
  • Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
  • In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.

CRANBERRY-ORANGE ROASTED TURKEY



Cranberry-Orange Roasted Turkey image

You'll have an elegant centerpiece to your meal with this tender, juicy turkey. The cranberry makes it so good. It has such a wonderful aroma and flavor. -Kara de la Vega, Santa Rosa, California

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 14 servings (3-1/2 cups sauce).

Number Of Ingredients 12

3 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 turkey (14 pounds)
1 medium orange
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup reduced-sodium teriyaki sauce
1/2 cup honey
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage
2 medium onions, cut into wedges

Steps:

  • Preheat oven to 325°. Combine garlic powder, salt and pepper. With fingers, carefully loosen skin from turkey breast; spread half of the seasoning mixture under the skin. Sprinkle skin with remaining mixture. Tuck wings under turkey; tie drumsticks together., Juice the orange, reserving the rind. In a large bowl, mix cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Remove 3-1/2 cups mixture for sauce; refrigerate, covered, until serving., Rub remaining cranberry mixture under turkey skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions. Roast 3 to 3-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard herb sprigs and orange rind. Place reserved sauce in a small saucepan; heat through. Serve with turkey.

Nutrition Facts : Calories 257 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 308mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

Enjoy this roasted turkey that's glazed with cranberry and orange mixture - a perfect dinner for Thanksgiving occasion.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h40m

Yield 12

Number Of Ingredients 9

1/3 cup packed brown sugar
2 tablespoons grated orange peel
2/3 cup orange juice
1 can (14 oz) whole berry cranberry sauce
1 whole turkey (12 to 14 lb), thawed if frozen
2 tablespoons butter or margarine, melted
2 teaspoons kosher (coarse) salt
2 teaspoons coarse ground black pepper
Fresh thyme and rosemary sprigs, fresh cranberries and kumquats, if desired

Steps:

  • Heat oven to 350°F. In 1-quart saucepan, heat brown sugar, orange peel, orange juice and cranberry sauce to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally, until thickened. Cool completely. Set aside 1/2 cup cranberry mixture for basting; refrigerate remaining cranberry mixture for serving.
  • Fold wings across back of turkey so tips are touching. Tie legs together with heavy string. On rack in shallow roasting pan, place turkey, breast side up. Brush butter over turkey. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 2 hours 30 minutes to 3 hours, basting with 1/2 cup cranberry mixture after 2 hours. Turkey is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Serve with reserved cranberry mixture. Garnish with herbs, cranberries and kumquats.

Nutrition Facts : Calories 633, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 73 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 522 mg

CRANBERRY ORANGE TURKEY FLATBREAD



Cranberry Orange Turkey Flatbread image

Original Bisquick® mix provides a simple addition to this turkey flatbread flavored with cranberry and orange fruit - a cheesy dinner that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 7

2 1/4 cups Original Bisquick™ mix
2/3 cup milk
2 teaspoons vegetable oil
2/3 cup cranberry-orange crushed fruit (from 12-ounce tub)
1 cup 1/2-inch pieces cooked turkey
1 cup shredded mozzarella or provolone cheese (4 ounces)
Orange peel strips, if desired

Steps:

  • Heat oven to 450°. Stir Bisquick and milk until soft dough forms; beat 30 seconds. If dough is too sticky, gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle.
  • Place dough on surface generously dusted with Bisquick; gently roll in Bisquick to coat. Shape into ball; knead 10 times. Pat or roll on ungreased cookie sheet into 12-inch circle. Brush with oil. Spread with crushed fruit. Sprinkle with turkey and cheese.
  • Bake about 10 minutes or until golden brown. Garnish with orange peel strips. Cut into wedges.

Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg

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