Orange Glazed Turkey Recipes

ORANGE-GLAZED TURKEY

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.

CRANBERRY-ORANGE GLAZED TURKEY

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.

HOLIDAY TURKEY WITH HONEY ORANGE GLAZE

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.

TURKEY WITH ORANGE-HONEY GLAZE

Steps:

• In a small bowl, combine the sage, salt, pepper and thyme; mix well. Rub 2 teaspoons inside the turkey; set remainder aside. Place orange inside turkey. Skewer openings and tie drumsticks together. Place on a rack in a roasting pan. Combine remaining sage mixture with butter; brush over turkey. Bake, uncovered, at 325° for 5-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. When the turkey begins to brown, cover lightly with foil. , In a saucepan, combine remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened, stirring occasionally. Brush over turkey. Continue to bake, uncovered, 30 minutes to 1 hour longer or until thermometer reads 185°, brushing with the glaze occasionally. Remove from the oven; cover and let stand 20 minutes before carving. Thicken pan juices for gravy if desired.

ORANGE GLAZED TURKEY

Steps:

• In a bowl, mix the salt, pepper, savory and sage.
• Rub 1 Tablespoon of seasoning in the turkey cavity.
• Place the pears, onion and celery also in the cavity.
• Tie the drumsticks together.
• Place turkey on a rack with breast side up in a roasting pan.
• Combine butter and remaining seasoning mixture; brush over turkey.
• Bake, uncovered, at 325 degrees for 3 1/4 to 3 1/2 hours.
• Make sure you check the instructions for cooking time on your turkey label.
• While turkey is cooking, combine orange marmalade, orange juice and honey in saucepan.
• Bring mixture to boil.
• Reduce the heat until sauce thickens.
• Set aside and keep warm.
• When turkey begins to brown, cover lightly with a tent of foil.
• Bake 1 hour longer or until meat thermometer reads 180 degrees, brushing occasionally with orange glaze.
• Cover and let stand for 15 minutes before carving.
• Thicken pan juices for gravy with water and cornstarch, if desired.

CRANBERRY-ORANGE GLAZED TURKEY

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.

ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY

Steps:

• Preheat the oven to 425 degrees F.
• For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
• Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
• Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
• After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
• For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
• While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
• Carve the turkey and serve with the gravy.

MARMALADE-GLAZED ROAST TURKEY & GRAVY

Steps:

• Sit the turkey in a large roasting tin, breast-side up, and gently push your fingers under the skin until you can fit your whole hand down the length. Season the turkey all over with 1 tbsp sea salt flakes. Cover and chill for at least 1 hr, or up to 24 hrs.
• Remove the turkey from the fridge 1 hr before cooking so it can come to room temperature. Beat the butter, orange zest and half the rosemary leaves with some pepper. Transfer the turkey to a board and put the onions, carrots and turkey neck and giblets into the tin. Sit the turkey on top, then spread about 4 tbsp of the flavoured butter under the skin, over the breasts, using your hands. Spread the rest of the butter over the outside of the turkey, ensuring the legs and wings are well coated. Put the orange halves and rosemary stalks in the cavity.
• Heat the oven to 180C/160C fan/gas 4. Work out the cooking time based on 40 mins per kg. A turkey this size will need about 2 hrs 40 mins, plus 30-45 mins resting. Cover the turkey loosely with foil and roast for 2 hrs. Remove the foil and brush generously with some of the marmalade, then roast for 15 mins more. Brush with more marmalade and sprinkle with the remaining rosemary leaves. Return to the oven for a final 15 mins. Check the turkey is cooked through by inserting a meat thermometer into the thickest part of the breast - it should read 65C, and the thickest part of the thigh should read 75C. If the turkey isn't up to temperature, return to the oven for 15 mins at a time until it's cooked through. Leave the turkey in the tin for 10 mins, then lift onto a lipped board or tray to rest, uncovered, for at least 20 mins, or up to 40 mins.
• To make the gravy, skim all but about 2 tbsp fat off the juices in the tin. If the roasting tin is flameproof, put it directly over a medium heat. If not, tip the juices into a large shallow pan first. Scatter over the flour and stir to make a paste, then stir in the wine and bubble for 2 mins. Pour in the stock and bring to a simmer, then add the soy sauce and simmer for 10 mins until the gravy has thickened. Add any resting juices from the turkey to the gravy, season to taste, then strain into a jug. Carve the turkey and serve with the gravy on the side.