CRANBERRY-ORANGE ROASTED TURKEY
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
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-TURKEY PINWHEELS
These quick-and-easy turkey pinwheels are a great way to use up leftover cranberry sauce from Thanksgiving, or you can use store-bought cranberry sauce.
Provided by SunnyDaysNora
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 32
Number Of Ingredients 6
Steps:
- Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples.
- Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7 g, Cholesterol 11.5 mg, Fat 3.1 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 1.7 g, Sodium 199.1 mg, Sugar 1.5 g
SLOW COOKER CRANBERRY TURKEY BREAST
Got the recipe from my retired neighbor, and the taste is wonderful The second-day leftovers can be layered with mashed potatoes/whatever, turkey slices, any cooked veggie with some of the remaining sauce on top and re-heated. You could use a larger slow cooker and double the recipe easily for company. Great with a boneless breast or rolled white and dark meat turkey.
Provided by Verna Schroter
Categories Meat and Poultry Recipes Turkey Breasts
Time 7h10m
Yield 6
Number Of Ingredients 4
Steps:
- Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
- Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 34.1 g, Cholesterol 163.9 mg, Fat 1.7 g, Fiber 1.1 g, Protein 60 g, SaturatedFat 0.5 g, Sodium 536.9 mg, Sugar 30.3 g
CRANBERRY TURKEY BREAST WITH GRAVY
This is wonderful served for a main holiday meal, because it's so convenient. The turkey turns out tender and moist. You can use extra slow cookers to prepare side dishes such as homemade stuffing.-Shirley Welch, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 12 servings (3 cups gravy).
Number Of Ingredients 8
Steps:
- Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 318 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
TURKEY WITH CRANBERRY SAUCE
You'll hear rave reviews when fantastic fowl stars as the flavorful fare on your weekday menu. Sauteing the turkey in butter an oil locks in the succulent juices. And what's turkey without cranberries? This tangy sauce is served right on top!
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.
Nutrition Facts :
CRANBERRY-GLAZED TURKEY WITH CRANBERRY-CORNBREAD STUFFING
Nothing says Thanksgiving like roast turkey and cranberries. The bird is stuffed with a hearty cranberry stuffing, which infuses the pan gravy with tart, fruity flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.
- Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.
- Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.
- Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.
- Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350 degrees. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.
- When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155 degrees. about 40 minutes more.
- Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165 degrees).
- Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.
CRANBERRY & TURKEY MEATLOAF
I concocted this recipe for a change from the usual ground beef meatloaf. It is easy to prepare, moist and tasty.
Provided by lily 12
Categories Poultry
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl. Mix well.
- Transfer to a greased loaf pan,.
- Bake uncovered for 50-60 minutes in a preheated 350 degree oven.
- Remove from heat and allow to rest for ten minutes before slicing.
Nutrition Facts : Calories 432.3, Fat 17.2, SaturatedFat 5, Cholesterol 213.6, Sodium 576.9, Carbohydrate 27.8, Fiber 2.1, Sugar 4.2, Protein 40.9
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CRANBERRY CHRISTMAS TURKEY | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Servings 12Total Time 3 hrs 10 minsCategory Turkey RecipesCalories 252 per serving
- Remove the turkey from the fridge 1 hour before cooking to let it come up to room temperature. Preheat the oven to 220°C/425°F/gas 7. Finely chop the cranberries, then pick the leaves from a few thyme sprigs and mix with the butter, seasoning with a good pinch of sea salt and black pepper. Gently push a rubber spatula between the skin and the breast meat of the turkey to create a pocket, then push in half the butter and smooth it down with your fingers (see tip). Rub any excess butter from your hands over the skin, getting into all the nooks and crannies, then stuff half the remaining thyme sprigs into the cavity.
- Place the giblets in a large roasting tray with the remaining thyme, then sit the turkey on top and cover the bird snugly with tin foil. Place the turkey in the hot oven and immediately reduce the temperature to 180°C/350°F/gas 4. Cook for 25 to 30 minutes per kilo for a higher-welfare bird, or 35 to 40 minutes per kilo for a standard bird.
- After 2 hours 40 minutes, remove the foil and spoon some fat from the bottom of the pan over the bird. Carefully dip the bacon in the meat juices and drape or weave over the bird. Return the turkey to the oven for the remaining time, or until golden and cooked through. To check if it’s cooked, stick a knife into the thickest part of the thigh – if the juices run clear and the meat pulls apart easily, it’s cooked. If not, cook it for a bit longer then check again. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of foil and a tea towel, and leave to rest for up to 2 hours. Reserve the tray of giblets and juices to make my Chestnut gravy.
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