CRANBERRY GLAZED TURKEY
Steps:
- Preheat the oven to 450 degrees F. Remove giblets and neck from turkey and rinse inside and out with cold water. Pat dry with paper towels; set aside.
- In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Use a fork to mix together until well combined.
- In a small bowl combine poultry seasoning, 1 tablespoon fine herbs, salt and pepper.
- Use your hand to carefully loosen the skin around the entire bird. Work half of the butter mixture under the skin of the entire turkey. Rub the remaining butter on the outside of the skin and season with the poultry seasoning mixture inside and out. Stuff the inside of the turkey cavity with oranges and leeks. (Truss if desired.) Add any leftover oranges and leeks to a shallow roasting pan; pour in broth and set aside. Insert a pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breastbone, in the thickest part of the breast. Place turkey breast side up on a rack over the vegetables in the roasting pan. Place in oven and reduce temperature to 325 degrees F.
- Combine orange juice, remaining marmalade, jellied cranberries, and remaining fine herbs in a small saucepan and simmer until jelly melts. Continue simmering until mixture thickens, about 15 minutes; keep warm.
- After the turkey has cooked for 2 hours brush on the glaze mixture. When the thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours total.
- Remove from oven and let turkey rest 15 minutes before carving.
CRANBERRY-GLAZED TURKEY BREAST
This tasty, golden brown turkey breast is just four ingredients away! And with its low sodium, fat and cholesterol levels, you can feel good about eating it. "It's simply delicious," says Audrey Petterson of Maidstone Saskatchewan, Canada.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring the cranberry sauce, apple juice concentrate and butter to a boil. Remove from the heat; cool. , Carefully loosen skin of turkey breast. Set aside 1/2 cup sauce for basting and 3/4 cup for serving. Spoon remaining sauce onto the turkey, rubbing mixture under and over the skin., Place turkey on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°, basting occasionally with reserved sauce. Cover and let stand for 15 minutes before carving. Warm reserved 3/4 cup sauce; serve with turkey.
Nutrition Facts : Calories 244 calories, Fat 3g fat (1g saturated fat), Cholesterol 103mg cholesterol, Sodium 91mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
CRANBERRY APPLE ROASTED TURKEY BREAST
Steps:
- Combine the apple cider, cranberry juice, salt, sugar, pickling spice, red pepper flakes and orange zest in a large saucepan. Bring to a simmer over medium-high heat and cook until the salt and sugar have dissolved and the spices are fragrant, 35 to 40 minutes. Stir in 8 cups ice-cold water.
- Place the turkey beast skin-side down into a large bowl and pour the brine over the top. Cover and refrigerate for 3 to 4 hours (1 hour per pound).
- Preheat the oven to 350 degrees F.
- Remove the turkey from the brine, pat dry and place skin-side up on a roasting pan with a rack. Rub the turkey with olive oil and sprinkle with black pepper. Roast until the breast reaches an internal temperature of 160 degrees F, 1 hour 40 minutes, brushing with Cranberry Apple Glaze every 15 minutes (using about half of the glaze total).
- Let the turkey rest for 10 minutes before serving with the remaining Cranberry Apple Glaze.
- Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. Yield: 1 1/2 cups.
ROASTED TURKEY WITH MAPLE CRANBERRY GLAZE
I prepare turkey with a taste of Canada in mind. The sweet maple flavor comes through even in the breast meat. You may start to notice it's caramelized color after about 2 hours. That's when I cover it loosely with foil while it finishes cooking. The meat will stay tender and juicy. -Suzanne Anctil, West Vancouver, British Columbia
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 24 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. In a small bowl, combine the maple syrup, cranberry sauce and walnuts. Pour over turkey., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170° to 175°, basting occasionally with pan drippings, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 320 calories, Fat 13g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 36g protein.
CRANBERRY-GLAZED SPATCHCOCKED TURKEY
Make and share this Cranberry-Glazed Spatchcocked Turkey recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Remove giblets and neck from turkey. Pat dry and place, breast down, on a clean cutting board. Using sharp kitchen shears, cut down either side of the backbone and remove. Lightly score breastbone, then flip turkey over. Turn legs out to either side of the bird, then press down on the center of the turkey breast until it cracks and flattens. Tuck wing tips behind bird (NOTE: If you prefer, you can ask your butcher to spatchcock your turkey for you).
- In a small bowl, stir together butter and marmalade until well combined. In a second small bowl, combine poultry seasoning, salt, and pepper. Carefully loosen the skin around the entire turkey, using your hand and being careful not to break the skin. Work half of the butter mixture under the skin of the bird. Rub the remaining butter mixture on the outside of the skin and season all over with the seasoning mixture.
- Spread orange slices evenly over a half sheet tray and place turkey on top. Transfer to oven and immediately reduce temperature to 325 degrees.
- Meanwhile, combine orange juice and jellied cranberry sauce in a small saucepan over medium heat and cook, whisking occasionally, until the jelly melts. Continue simmering until glaze thickens, about 15 minutes. Keep warm.
- After turkey has roasted for 1 hour, brush on the glaze. Continue roasting until a meat thermometer inserted into the breast registers 150 degrees and the thigh registers at least 165 degrees, another 30-60 minutes. Remove from oven and transfer turkey to a grooved cutting board. Allow to rest at least 15 minutes before slicing and serving.
Nutrition Facts : Calories 375.3, Fat 23.4, SaturatedFat 14.7, Cholesterol 61.1, Sodium 806.3, Carbohydrate 44, Fiber 2.1, Sugar 39.9, Protein 1.2
STUFFED TURKEY BREAST WITH CRANBERRY GLAZE
Haven't tried this -- posted in response to a request -- but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper.
Provided by Lennie
Categories Poultry
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
- Add stock and seasonings; remove from heat.
- Mix in bread cubes and cool slightly.
- For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
- To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
- Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
- Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
- Cover one side of meat with stuffing.
- Fold other side over and secure with toothpicks along the edges.
- Transfer to your baking dish and pour remaining cranberry glaze over.
- Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
- Let rest 5 minutes before slicing.
CRANBERRY STUFFED TURKEY BREASTS
I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.
Provided by Esther Nelson
Categories Meat and Poultry Recipes Turkey Breasts
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
- With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
- Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
- Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
- Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g
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