Turkey And Sugar Snap Peas In Orange Mustard Sauce Recipes

TURKEY AND SUGAR SNAP PEAS IN ORANGE MUSTARD SAUCE

Steps:

• To make the sauce, combine the orange juice, zest, soy sauce, ginger, shallot, honey and mustard in a small bowl and stir to mix well. Set aside.
• To make the marinade, combine the egg white, mirin, soy sauce and cornstarch in a bowl and stir to dissolve the cornstarch. Add the turkey pieces and toss to coat evenly. Set aside.
• In a wok or frying pan, over high heat, warm 1 tablespoon of the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot, but not quite smoking add the peas and stir and toss every 15-20 seconds until just tender, 2-3 minutes.
• Add the water chestnuts and stir and toss for 1 minute longer. Transfer to a dish and set aside.
• Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the pan, again swirling to coat the pan. When the oil is hot, add the turkey pieces and stir and toss every 15-20 seconds until firm and no trace of pink remains, 4-5 minutes.
• Quickly stir the reserved sauce, add to the pan over medium high heat. Bring to a simmer and stir and toss until the sauce thickens slightly, 1-2 minutes.
• Return the peas and water chestnuts to the pan and toss to coat with the sauce. Cook for 1 minutes longer. Serve hot.

CITRUS AND HERB TURKEY

Steps:

• Preheat oven to 425 with rack in lower third position.
• Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
• Rub skin with olive oil and season with remaining salt and pepper.
• Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
• Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
• Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
• Carve turkey and serve with gravy.

ORANGE GLAZED SUGAR SNAP PEAS

Steps:

• Steam peas for several minutes until crisp tender.
• Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
• Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
• Serve warm.

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 CUTLETS WITH SNAP PEAS AND CARROTS

Steps:

• Place turkey in shallow glass or plastic dish. Pour dressing over turkey; turn turkey to coat evenly. Cover dish; let stand 20 minutes at room temperature.
• Spray 12-inch skillet with cooking spray; heat over medium heat. Drain dressing from turkey; pat turkey dry. Cook turkey in skillet 3 to 5 minutes, turning once, until brown.
• Add carrots and water. Top turkey and carrots with pea pods. Cover; cook 7 to 9 minutes or until carrots are tender and turkey is no longer pink in center.

HONEY-MUSTARD TURKEY WITH SNAP PEAS

Steps:

• Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
• Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
• Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.