CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS
This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.-Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 10
Steps:
- Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.
Nutrition Facts : Calories 274 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 252mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 35g protein.
CITRUS GRILLED TURKEY BREAST
Provided by Katie Lee Biegel
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
- For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
- Preheat a grill to 350 degrees F.
- Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
- Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
- For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
- Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.
CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY
Categories turkey Roast Thanksgiving Lime Orange Fall Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 20
Steps:
- For glaze:
- Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.
- For turkey:
- Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and sauté until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
- Set rack in bottom third of oven and preheat to 400°F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.
- For gravy:
- Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.
- Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
GLAZED TURKEY TENDERLOINS
Make and share this Glazed Turkey Tenderloins recipe from Food.com.
Provided by Chef Diva Divine
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook turkey breast tenderloins in oil in skillet over medium heat about 5 minutes or until brown on one side; turn turkey.
- Stir in remaining ingredients; reduce heat.
- Cover and simmer 15-20 minutes, stirring occasionally, until turkey is done & sauce is thickened.
- Cut turkey into thin slices. Spoon sauce over turkey.
Nutrition Facts : Calories 254.8, Fat 4.3, SaturatedFat 0.7, Cholesterol 88, Sodium 98.4, Carbohydrate 18.1, Fiber 0.2, Sugar 16.1, Protein 35
CLASSIC ROAST TURKEY WITH CITRUS GLAZE
Provided by Food Network
Number Of Ingredients 8
Steps:
- Heat butter, zest of clementines, rosemary, paprika, salt and pepper in small saucepan on medium heat until butter is melted. Place turkey on rack in roasting pan. Brush with butter mixture. Cut clementines into quarters. Place fruit and onion in turkey cavity. Roast as directed on turkey package. Garnish turkey platter with additional clementines and fresh rosemary if desired.
CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY
Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. From Bon Appétit, November 2001.
Provided by lazyme
Categories Whole Turkey
Time 7h45m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- FOR GLAZE:.
- Melt butter in heavy small saucepan over medium heat.
- Remove from heat.
- Stir in next 7 ingredients.
- Freeze until mixture begins to firm up but is still spreadable, about 30 minutes.
- Set aside 1/2 cup citrus glaze for gravy.
- FOR TURKEY:.
- Melt butter in large nonstick skillet over medium-high heat.
- Add onions and reserved turkey parts and saute until onions are very deep brown, about 22 minutes.
- Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
- Set rack in bottom third of oven and preheat to 400°F
- Place small rack in center of large roasting pan.
- Sprinkle vegetable mixture with turkey parts around rack.
- Rinse turkey inside and out; pat dry.
- Place turkey on rack in roasting pan.
- Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
- Rub 1/2 cup citrus glaze over breast meat under skin.
- If stuffing turkey, spoon stuffing loosely into neck and main cavities.
- Tuck wing tips under turkey; tie legs together loosely to hold shape.
- Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze.
- Sprinkle turkey generously with salt and pepper.
- Cover turkey (not pan) loosely with foil.
- Roast 30 minutes.
- Reduce oven temperature to 350°F; add 1 cup broth to pan.
- Press foil snugly around turkey (not pan).
- Roast 1 hour 15 minutes.
- Add 1 cup broth to pan.
- Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed.
- Transfer turkey to platter.
- Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees).
- Reserve pan juices.
- FOR GRAVY:.
- Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer.
- Spoon fat from top of juices; discard fat.
- Add enough chicken broth to pan juices in cup to measure 6 cups.
- Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted.
- Gradually add flour; whisk 1 minute.
- Gradually whisk in pan juices.
- Bring to boil, whisking until smooth.
- Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes.
- Season gravy with salt and pepper.
- Brush any remaining glaze over turkey.
- Serve turkey with gravy.
Nutrition Facts : Calories 192.2, Fat 11.2, SaturatedFat 6.7, Cholesterol 26.7, Sodium 229.2, Carbohydrate 20.9, Fiber 2, Sugar 12.3, Protein 4.5
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