Citrus Turkey Recipes

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.

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.

Steps:

• Preheat oven to 400°. Line a roasting pan with 3 pieces of heavy-duty foil (pieces should be long enough to cover turkey). Mince half the rosemary and thyme from each package (about 1/4 cup total). In a small bowl, beat 1/2 cup butter and minced herbs until blended. With fingers, carefully loosen skin from turkey breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Mix seasoned salt, garlic powder and pepper; sprinkle over turkey and inside turkey cavity., Cube remaining butter. In a large bowl, combine butter, apple, orange, onion, orange pepper and remaining herb sprigs; spoon inside cavity. Tuck wings under turkey; tie drumsticks together. Place turkey in prepared pan, breast side up., Bring edges of foil over turkey to cover. Roast, covered, 1 hour. Carefully open foil and fold it down. Reduce oven setting to 325°. Roast, uncovered, 1-1/2 to 2 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if turkey browns too quickly., Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Discard fruit mixture from cavity. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey.

Steps:

• Combine water, broth, oranges, onion, limeade concentrate, orange juice concentrate, brown sugar, rum, salt, garlic, black pepper, thyme, parsley, juniper berries, cinnamon sticks, and bay leaves in a large pot and bring to a boil. Reduce temperature and simmer for 10 minutes. Remove from heat and cover pot. Allow to cool completely, at least 1 hour.

Steps:

• Preheat oven to 325°. Mix butter and Italian seasoning., Place turkey on a rack in a roasting pan, breast side up; pat dry. With fingers, carefully loosen skin from turkey breast; rub half of the butter mixture under the skin. Secure skin to underside of breast with toothpicks. Rub cavity with salt and pepper; fill with onion, orange, lemon and herbs. Tuck wings under turkey; tie drumsticks together., Melt remaining butter mixture; brush over outside of turkey. Add 2 cups broth to roasting pan., Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3-1/2-4 hours, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving., Pour pan drippings into a small saucepan; skim fat. Mix flour, remaining broth and, if desired, browning sauce until smooth; whisk into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Steps:

• Place turkey neck and giblets, carrot, three 2-inch pieces of celery, 4 onion wedges, 1 bay leaf, and 6 cups water in a saucepan; season with salt and pepper. Bring to a boil, then simmer 1 hour. Strain through a fine-mesh sieve into a bowl (you should have about 4 cups). If desired, pull meat from neck, chop giblets into bite-size pieces, and reserve for gravy (discard other solids).
• Meanwhile, preheat oven to 425°F. In a bowl, combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt mixture. Stuff large cavity with 3 satsuma halves, half of remaining celery, and 5 bay leaves. Tie legs together with kitchen twine. Stuff small neck cavity with 1 satsuma half. Rub 4 tablespoons butter evenly all over skin, then season with remaining salt mixture. Tuck wings under turkey.
• In a saucepan, stir together satsuma juice and 4 tablespoons butter. Cook over medium heat until butter melts and mixture is warm; remove from heat. Cut a 17-by-68-inch piece of cheesecloth; fold in half to form an approximately 17-by-34-inch rectangle. Submerge in satsuma-butter mixture, then lift out, allowing excess to drip back into pan (do not wring; cloth should be very wet). Reserve remaining satsuma-butter mixture.
• Starting at opening of large cavity where drumsticks and breast meet, drape one short end of cloth over turkey, pressing and stretching as necessary to adhere snugly to skin (about half of cloth should be overhang, extending beyond neck cavity). Place remaining 20 bay leaves over turkey in an evenly spaced single layer.
• Lift excess cheesecloth up and over turkey to fold in half again and secure bay leaves in place, pressing and stretching to adhere snugly. Rub remaining 4 tablespoons butter evenly over cheesecloth. (Turkey can be prepared to this point and refrigerated, uncovered, up to 1 day ahead; remove 2 hours before roasting.)
• Place remaining onion, celery, and satsuma halves, cut-sides down, in a large roasting pan in a single layer; line with a roasting rack. Transfer turkey to rack; pour 1 cup stock into pan. Roast turkey 1 hour (if bottom becomes dry and begins to blacken, add more stock to pan, 1/4 cup at a time). Reduce temperature to 350 ̊F and continue roasting, basting occasionally with reserved satsuma-butter mixture, until a thermometer inserted into thickest part of thigh (nearest but not touching bone) registers 165 ̊, 1 hour and 15 minutes to 1 hour and 45 minutes more. Transfer turkey to a carving board or platter; let stand at least 20 minutes.
• Meanwhile, remove rack, onion, celery, and satsumas from roasting pan. Tilt pan and skim excess fat from drippings with a spoon (or pour drippings into a fat separator, then back into pan, discarding excess fat). Place pan across 2 burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add all but 1/2 cup remaining stock to pan; bring to a boil. Whisk remaining 1/2 cup stock with flour. Slowly add flour mixture to pan, whisking constantly. Continue boiling until thickened slightly, 2 to 3 minutes.
• Season gravy with salt and pepper, then strain through a fine-mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Remove and discard cheesecloth, carve turkey, and serve with gravy.

Steps:

• Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

Steps:

• Take the turkey out of the refrigerator and leave it to come to room temperature, about 30 minutes prior to preparing and cooking. Preheat the oven to 450 degrees F.
• In a mixing bowl, add the 1/2 cup softened butter, lemon zest and chopped chives. Halve the lemons and squeeze the juice of 1 lemon half into the butter. Stir to combine. Season with salt and pepper.
• Prepare the turkey: Remove the inner packet of giblets from the cavity and set aside.
• Run your fingers underneath the skin of the breast to make a little pocket between the skin and the flesh. Using your fingers, scoop up some of the lemon-chive butter and push the butter under the skin, filling up the pockets. Do the same thing on the legs. Once each pocket has been filled, take the rest of the butter and rub it all over the outside of the bird. Sprinkle about a tablespoon and a half of coarse salt on top.
• Insert the halved lemons, orange and grapefruit into the cavity of the turkey. Insert as much of the citrus as you can. Give each piece a little squeeze as you insert them to get the juices distributed. (You may have to leave some out depending on the size of the cavity. Use any extra citrus for garnish later.)
• Remove the giblets from the packet, rinse and pat dry. Place the giblets on the bottom of a large roasting pan. Place the turkey on top of the giblets. Tuck the wings under the turkey.
• Place the turkey in a preheated oven and cook for 30 minutes. Then, turn down the heat to 350 degrees F and roast for about another 2 hours, until a meat thermometer inserted into the thickest part of the thigh registers 175 to 180 degrees F. (The general rule is to cook a turkey about 15 minutes per pound.)
• Remove the bird from the pan onto a carving board or platter and cover with foil to keep warm. Allow it to rest for 15 minutes before carving.
• Place the roasting pan over low heat on the stovetop. Add white wine and deglaze the pan, scraping up the browned bits from the bottom of the pan. Pour in the chicken stock. Whisk the cornstarch into it. Add the remaining tablespoon of butter and the Dijon mustard. Whisk well to combine. Strain the gravy into a small saucepan and simmer over low heat until thick and smooth, about 8 minutes.
• Bring your turkey to room temperature to ensure that the bird will cook evenly.
• Stuffing a turkey with fruit keep the bird moist and acts as a secondary cooking agent. As the juice of the fruit steams inside the cavity, it helps cook the bird from the inside. The juices also help to flavor the pan juices used for making the gravy.
• Stuffing butter between the skin and the flesh, keep the meat moist and flavorful. The butter and salt on the outside help create a tasty, crispy skin.
• I like to use the giblets as a platform for the bird. It stops the bottom of the bird from burning and adds flavor to the pan juices.
• A good rule for roasting times is to plan on roasting a turkey for about 15 minutes per pound.
• A meat thermometer is the best tool for figuring out if your turkey is fully cooked.

Steps:

• Remove giblets from inside the turkey; reserve for stock or gravy. Pat meat dry with paper towels. In a small bowl, stir together salt, pepper, allspice, garlic and citrus zests. Pat mixture all over turkey and turkey parts (including inside the whole turkey cavity). Stuff one bunch of rosemary in cavity of whole turkey. Strew remaining rosemary and the thyme all over turkey and turkey parts. Refrigerate, uncovered, overnight.
• Remove whole turkey from the refrigerator 1 hour before you plan to cook it so it can come to room temperature. Heat oven to 350 degrees. Arrange oven racks so the pan with the whole turkey will fit on top rack, and the two pans with parts will fit underneath.
• Place whole turkey (with herb branches clinging to it) on a rack in a roasting pan. Take parts out of the fridge and place the breasts in a 9-by-13-inch roasting pan. Place the legs and wings in a separate 9-by-13 roasting pan.
• Distribute onions, carrots, celery and apples into all three pans, scattering them on the bottom of the large roasting pan under the whole turkey, and tucking them in among turkey pieces. Sprinkle 2 tablespoons wine over each pan of turkey parts and pour 1/2 cup wine in the bottom of the whole turkey pan.
• Transfer whole turkey to the oven and roast for 1 hour (let the parts come to room temperature while the turkey starts roasting).
• Add parts to the oven underneath the rack with the whole turkey on it, and roast for an additional 30 minutes.
• Squeeze the juice from the 2 zested oranges. Increase oven temperature to 450 degrees and sprinkle about a third of the orange juice into the bottom of each of the three pans.
• Drizzle the butter or oil all over the whole turkey and the pieces. Continue roasting until an instant-read thermometer inserted into the meat registers 165 degrees, about 20 to 30 minutes more for the whole turkey, and 15 to 45 minutes longer for the parts. (Note: The turkey breasts may cook faster than the dark meat, so keep your eye on them.) If the breast of the whole turkey starts to look too brown before the bird is cooked through, cover it loosely with foil.
• When the whole turkey is cooked through, remove from oven, cover with foil and let rest for 20 minutes while the parts finish cooking.
• When all the turkey parts are cooked through, adjust oven temperature to broil. Broil turkey parts until skin turns golden brown and crisp, 3 to 5 minutes. Let parts rest for 5 minutes before carving and serving. If you want to use the drippings for gravy or stock, strain or use a slotted spoon to remove vegetables first.

Steps:

• Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
• Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes.
• Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
• NOTE: Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will be off from what theirs states due to leftovers.

Steps:

• Chop the leafy tops of the thyme but not the hard, woody branch ends (save these for the cavity). Finely grate the orange and lemon zest into a small bowl and mix with the chopped thyme, olive oil and seasoning. Mash the mix into the oil with the back of a metal spoon (or use a pestle and mortar) to release its flavour. Set aside to infuse.
• Preheat the oven to fan 170C/conventional 190C/gas 5. Wash the turkey inside and out and dry well with kitchen paper. To make carving easier, you can now cut out the wishbone, but it's not essential.
• Put the reserved third of the stuffing in the neck end of the turkey and push it towards the breast. Don't overfill, as the stuffing will expand during cooking. Secure the neck end flap with a small metal skewer. Weigh the stuffed turkey and calculate the cooking time - allow 18 minutes per 450g/1lb.
• Season the turkey generously with salt and pepper inside and out. Halve the orange and lemon and put in the cavity (squeezing the fruit as it goes in) with the thyme branches and two of the bay leaves. Tie the turkey legs together to give the bird a good shape.
• Throw the chopped carrots and onion and remaining bay leaves into a large roasting tin. Sit the turkey on top of the vegetables, smear the butter over the skin and cover with a loose tent of foil. Roast the turkey for the calculated time, basting with the pan juices every hour.
• Meanwhile, tip the red onions and squash into a shallow roasting tray and toss in half of the thyme oil, making sure you get it right into the cuts in the onions. Set the tray aside.
• Half an hour before the end of the turkey's cooking time, whip off the foil and leave the bird to brown. After 15 minutes, drizzle the turkey with the remaining thyme oil.
• To test if the turkey is cooked, insert a skewer into the thickest part of a thigh - the juices should run clear. If they are still pink, cook for a further 20-30 minutes and test again. Remove the turkey from the oven and turn the oven up to fan 180C/conventional 200C/gas 6. Transfer theturkey to a serving platter, cover tightly with foil and leave to rest while you finish off the vegetables and trimmings.
• Put the red onions and squash in the oven and roast for 30-40 minutes. At the same time, roast the bacon-wrapped sausages (see Lightly spiced Christmas stuffing, right) for 30 minutes. Now make the gravy. Discard any fat from the roasting tin. Stir the wine and redcurrant jelly into the carrots and onion in the tin. Bring to the boil and boil rapidly for 8-10 minutes to reduce by half. Scrape the sticky bits off the bottom of the tin with a wooden spoon as the gravy boils. Pour in the stock and simmer for 10 minutes until you have a dark, tasty gravy, adding salt and pepper to taste. Strain the gravy into a pan (discard the vegetables), bring back to the boil and serve in a warm jug.

Steps:

• Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg.
• Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
• Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
• Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden.
• To test whether your turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear and not pink. Keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bone, then wiggle the leg - it should give slightly if the meat is ready. Keep cooking and basting until it does.
• Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.

Steps:

• Thaw the frozen turkey.
• Rinse and pat dry with paper towels.
• In a medium bowl, combine the parsley, thyme and rosemary.
• Grate the oranges and lemon peel and set the oranges and lemon aside.
• Add the peels to the herb mixture and toss until combined.
• Rub the herb mixture over the skin of the turkey.
• Place the turkey on a rack in a large roasting pan.
• Cut the oranges and lemon in half and squeeze their juices over the turkey.
• Also sprinkle the turkey with the pepper and paprika.
• Insert a meat thermometer in the thickest part of the breast.
• Loosely cover the turkey with foil during roasting to avoid over browning.
• Roast turkey uncovered, at 325 degrees for 2 1/2 hours or until the thermometer registers 170 degrees to 175 degrees.
• Baste turkey often with the pan juices.
• Remove and discard the skin before serving.

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.