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.
MARMALADE-GLAZED ROAST TURKEY & GRAVY
Glaze your Christmas turkey with marmalade, oranges and rosemary to deliver a sweet and sharp flavour that works beautifully with rich turkey
Provided by Tom Kerridge
Categories Dinner
Time 3h10m
Yield Serves 6-8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 757 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 80 grams protein, Sodium 5.6 milligram of sodium
APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY
Categories Ginger Herb Onion turkey Roast Thanksgiving Apricot Bon Appétit
Yield Serves 16
Number Of Ingredients 22
Steps:
- For Glaze:
- Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
- For Herb Butter:
- Blend all ingredients in small bowl. Set aside.
- For Onion Mixture:
- Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
- For Turkey:
- Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
- For Gravy:
- Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
- Serve turkey with gravy.
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- Remove turkey from refrigerator 30 minutes before working with it, so it comes to room temperature. Preheat oven to 325°F. Arrange oven rack so turkey will fit on the middle shelf without touching top shelf.
- Rinse turkey and remove the giblets. Reserve neck, gizzard and heart for Giblet Gravy. Discard liver. Pat turkey dry with paper towels.
- Lightly grease bottom of a large roasting pan with vegetable oil. Season all over with salt and pepper, inside the cavity and outside the skin. Loosely stuff both the body and neck cavities of the turkey with the stuffing, being careful not to overstuff the bird. Use the whole slice of bread as a "door' to keep the stuffing inside the body cavity so it won't fall out while roasting. Carefully place the bird in the roasting pan, breast side up. if you want to use a roasting rack simply place the bird on the rack and set inside the pan.
- Sprinkle top of the bird with paprika. Using a piece of 100% cotton kitchen string tie the drumsticks together.
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- Preheat oven to 325 degrees F. Remove neck and giblets from turkey. Rinse turkey inside and out; drain and pat dry with paper towels. Spoon some of the stuffing into the neck cavity. Pull the neck skin over stuffing; fasten to back with a skewer. Loosely spoon stuffing into body cavity (no more than 3/4 cup per pound of turkey). (Place any remaining stuffing in a 3-quart casserole; cover and chill. Bake stuffing alongside turkey for 45 minutes or until heated through.) Tuck drumstick ends under the band of skin across the tail or tie the drumsticks securely to the tail. Twist wing tips under back, if desired.
- Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of an inside thigh muscle without the thermometer touching bone. Cover turkey loosely with foil.
ROSEMARY & ORANGE GLAZED ROAST TURKEY — ZESTFUL KITCHEN
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5/5 (3)Total Time 8 hrs
- In a large container whisk together water, salt, orange juice concentrate, peppercorns, and bay leaves. Submerge turkey in brine, cover, and refrigerate for 6–12 hours.
- Transfer turkey, breast side up, to a wire rack set inside a rimmed baking sheet. Pat turkey dry, inside and out, with paper towels then refrigerate, uncovered, for 30 minutes.
- Adjust oven rack to lowest position and heat oven to 400°F. Coat a V-rack with nonstick spray then set inside a large roasting pan. Tuck tips of drumsticks into skin at tail end to secure (or tie together with kitchen twine), and tuck wings behind back. Transfer turkey, breast side down, to prepared V-rack. Pour broth into bottom or roasting pan and roast turkey 30 minutes.
- Meanwhile, combine marmalade, orange juice, Dijon, garlic, and rosemary sprigs in a saucepan over medium heat for the glaze. Bring glaze to a boil, stirring occasionally, and cook 1 minute, then remove from heat and let cool; discard rosemary sprigs.
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