Orange Turkey Croissants Recipes

TURKEY CRANBERRY CROISSANT

Steps:

• Combine cream cheese, marmalade and pecans in small bowl.
• Spread top and bottom of halves of croissants with cream cheese mixture.
• Layer turkey on bottom halves.
• Spoon 2 tbs cranberry sauce over turkey.
• add lettuce and croissant top.

HAPPY ORANGE TURKEY

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.

TURKEY CROISSANTS WITH CRANBERRY SALSA

Steps:

• Cut croissants in half, length-wise.
• Slather 1/4 of the cranberry sauce on one side of a croissant and 1/4 of the mayonnaise on the other half.
• Layer the sandwich with 1/4th of the turkey, a slice of cheese, lettuce and tomato.
• Cut in half and serve.

ROAST TURKEY WITH ORANGE AND SAGE

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.

CROISSANTS A L'ORANGE

Steps:

• Spray two 3-quart glass baking dishes with non-stick pan spray.
• Or grease baking dishes with butter.
• Cut croissants lengthwise with bottom being about 2/3 and top sliver 1/3 and arrange six in each baking dish.
• Thin marmalade with orange juice and spoon some over each bottom half of croissant.
• Replace croissant tops.
• Beat eggs, cream, extract and rind.
• Pour over croissants.
• Spoon remaining thinned marmalade on top as a glaze.
• Allow to soak overnight.
• Bake at 350°F for 45 minutes or until firm.
• Serve hot, garnished with orange slices and strawberries.
• May also be topped with a spoonful of whipped cream.
• Note: I can easily buy croissants in the bakery section of my supermarket (Sara Lee brand also has a frozen variety). However, I found that the ones I get are very large so I have to cut them to fit in a baking dish and may not get all 6 in (usually use 13 x 9 inch glass pans), but it will work fine as long as you fill the pan even if you need to use less than 6 croissants, Also if I'm taking these to a friends house I will use those throw away aluminum baking tins.