ORANGE-GLAZED TURKEY
I've used this recipe for our Thanksgiving meal for years. Everyone loves the flavor the orange marmalade gives the turkey.
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours. , Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired.
Nutrition Facts : Calories 569 calories, Fat 27g fat (9g saturated fat), Cholesterol 233mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 65g protein.
ROASTED ORANGE TURKEY
I like to bake my turkey a little different every year, so I came up with an orange mixture to rub under the skin. It gives the meat a delicate orange flavor that tastes even better the next day. -Brenda Brooks, Bowie, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, brown sugar, orange zest and ginger. With fingers, carefully loosen skin from turkey breast; rub some of the butter mixture under skin. Secure skin to underside of breast with toothpicks., Rub remaining butter mixture inside turkey cavity; fill with orange, apple and onion. Tuck wings under turkey; tie drumsticks together. Carefully pour juices over turkey., Bake, uncovered, 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Cover and let stand 20 minutes before carving. Discard fruit and onion from cavity. Skim fat and thicken pan juices if desired.
Nutrition Facts :
HAPPY ORANGE TURKEY
Here's the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird that will become one of your favorite turkey recipes ever. -Tara Baier, Menomonie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 374 calories, Fat 19g fat (7g saturated fat), Cholesterol 156mg cholesterol, Sodium 238mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
ROASTED TURKEY A L'ORANGE
My niece says this is THE best turkey she's ever had-she even requests it in the middle of summer! -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 28 servings.
Number Of Ingredients 17
Steps:
- Mince four garlic cloves; transfer to a small bowl. Juice half of the orange; add to bowl. Stir in the marmalade, lemon juice, honey, parsley, paprika, oregano, salt, thyme and pepper. With fingers, carefully loosen skin from the turkey; rub 1/2 cup marmalade mixture under the skin., Thinly slice remaining orange half; place under the skin. Brush turkey with remaining marmalade mixture. Place remaining garlic cloves inside the cavity. Tuck wings under turkey; tie drumsticks together., Combine the celery, carrots, onion and potatoes in a roasting pan. Place turkey, breast side up, over vegetables., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 123mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
ROAST TURKEY WITH ORANGE AND SAGE
Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting. The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end. The sweet-savory drippings make for excellent gravy.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
- Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
- Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 2 grams, Protein 92 grams, SaturatedFat 12 grams, Sodium 1037 milligrams, Sugar 6 grams, TransFat 1 gram
HOLIDAY TURKEY WITH HONEY ORANGE GLAZE
The best recipe by far we have ever made for Thanksgiving. The glaze makes the turkey sweet and succulent!
Provided by Sarah Watson
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 6h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Combine sage, salt, and thyme in a small bowl. Rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. Set remaining sage mixture aside. Bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in the remaining sage mixture. Brush the turkey with the glaze.
- Bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 581.7 calories, Carbohydrate 4.5 g, Cholesterol 220.7 mg, Fat 27.8 g, Fiber 0.1 g, Protein 73.6 g, SaturatedFat 8.9 g, Sodium 429.9 mg, Sugar 4 g
ORANGE BASTED WILD TURKEY
From The South Dakota Game Warden's Cookbook as published in the local paper. Cooking time is approximate as it depends on the size of the turkey.
Provided by Molly53
Categories Whole Turkey
Time 3h15m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Insert thermometer into the thickest part of the breast or thigh without touching bone.
- Sprinkle the bird with as much soy sauce as you would like (and then add more).
- Season the turkey with pepper.
- Cover turkey loosely with foil and bake for an hour.
- Baste the bird frequently with the frozen orange juice concentrate until it is gone.
- Finish cooking, covered, until thermometer reads 170°F.
Nutrition Facts : Calories 1068.3, Fat 51.5, SaturatedFat 14.5, Cholesterol 436.1, Sodium 417.6, Carbohydrate 10.2, Fiber 0.2, Sugar 9.9, Protein 131.6
MOJO TURKEY
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano. Serve the bird with black beans and white rice on the side - and a Key lime pie for dessert.
Provided by Sam Sifton
Categories dinner, main course
Time 6h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Rinse turkey well in cold water and pat very dry with paper towels.
- Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste. Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine. Add oregano leaves and mix again. Reserve 1/2 cup of marinade and put aside.
- Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkey's open cavity. Cover and refrigerate overnight, or for at least a few hours. Baste a few times with marinade.
- When ready to cook, heat oven to 450 degrees. Remove turkey from marinade and place on a clean cutting board. Discard marinade and clean roasting pan well. Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper. Place orange, lime and onion quarters in the turkey's cavity, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
- Reduce oven heat to 325 degrees. Baste turkey with pan juices, and add remaining marinade to the pan. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 6 grams, Sodium 1337 milligrams, Sugar 6 grams, TransFat 0 grams
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
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