CRANBERRY-ORANGE GLAZED TURKEY
Provided by Giada De Laurentiis
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
- Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
- Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
- Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
- Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
- Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
- In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.
CRANBERRY-ORANGE ROASTED TURKEY
You'll have an elegant centerpiece to your meal with this tender, juicy turkey. The cranberry makes it so good. It has such a wonderful aroma and flavor. -Kara de la Vega, Santa Rosa, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 14 servings (3-1/2 cups sauce).
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. Combine garlic powder, salt and pepper. With fingers, carefully loosen skin from turkey breast; spread half of the seasoning mixture under the skin. Sprinkle skin with remaining mixture. Tuck wings under turkey; tie drumsticks together., Juice the orange, reserving the rind. In a large bowl, mix cranberry sauce, teriyaki sauce, honey, marmalade, soy sauce and orange juice. Remove 3-1/2 cups mixture for sauce; refrigerate, covered, until serving., Rub remaining cranberry mixture under turkey skin. Secure skin to underside of breast with toothpicks. Place herb sprigs and reserved orange rind in turkey cavity., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey over onions. Roast 3 to 3-1/2 hours 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 herb sprigs and orange rind. Place reserved sauce in a small saucepan; heat through. Serve with turkey.
Nutrition Facts : Calories 257 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 308mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
ORANGE CRANBERRY TURKEY
An absolute family favorite. This recipe came from my mom and is actually low-cal and very nutritious!
Provided by Jennaeve26
Categories Stew
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine Orange Marmalade and can of Whole Berry Cranberry Sauce together.
- Pour a small amount of the sauce into the bottom of a crock-pot or slow cooker. Place thawed boneless turkey breast into the slow cooker. Pour remaining orange-cranberry sauce over the top of your turkey.
- Preferrably, cook on low 8 hrs for most tender meat. Or on high 4-5 hours.
- This recipe is easily doubled for a large crockpot and bigger serving! Enjoy!
Nutrition Facts : Calories 882.4, Fat 24.1, SaturatedFat 6.5, Cholesterol 221.3, Sodium 274.7, Carbohydrate 91.9, Fiber 1.6, Sugar 85.9, Protein 75
ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE
Bake the flavors of Thanksgiving right into the bird with this cranberry-orange glaze with garlic and chipotle.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Pat the turkey dry and tuck in the wings. Rub the turkey inside and out with 2 tablespoons salt and 1/2 teaspoon pepper. Stuff the cavity with 5 sprigs each of the rosemary and thyme. Tie the legs together and place the turkey breast-up in a roasting pan with a rack. Let sit at room temperature for 1 hour.
- Heat a saucepan over medium heat and add 4 tablespoons of the butter. Stir in the onion, garlic and the remaining 3 sprigs each rosemary and thyme. Cook until the onions are softened, 6 minutes. Add the cranberries, sugar, vinegar, chipotles, orange zest and juice and 1 teaspoon salt. Simmer until the cranberries start to burst, 8 minutes. Strain. Reserve half for serving.
- Heat the remaining 6 tablespoons butter in a microwave-safe bowl in the microwave in 30-second increments until melted. Brush the melted butter all over the turkey. Pour 1 cup of the broth into the roasting pan. Roast for 2 hours, basting with the drippings every 30 minutes after the first hour. Add more broth if the pan looks dry.
- After 2 hours of roasting, brush the turkey with the cranberry-orange glaze every 20 minutes until a thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 1 hour more, tenting with foil when the turkey reaches the desired darkness.
- Transfer the turkey to a carving board and let rest 30 minutes before carving. Serve with the reserved glaze.
TURKEY SALISBURY STEAK WITH CRANBERRY-ORANGE GRAVY
I made this one night on a whim, not knowing what to do with the ground turkey I had taken out of the freezer. It came out amazing! I served it over baked stuffing and with green bean casserole. My two picky eaters (8 and 5) loved this recipe.
Provided by Tasha Shuten
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Mix ground turkey, bread crumbs, egg, onion powder, garlic powder, and black pepper together in a large bowl; set aside for 5 minutes.
- Stir cranberries, orange juice, and sweetener together in a saucepan; bring to a boil. Stir water and cornstarch together in a bowl; stream into the boiling cranberry mixture while stirring. Bring liquid again to a boil and cook until thickened to your desired consistency, 5 to 10 minutes.
- Heat a large skillet over medium heat. Shape the turkey mixture into 6 patties. Fry the patties in the skillet until completely browned on the bottom, about 7 minutes. Flip the patties and continue cooking until no longer pink in the center and the juices run clear, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Pour the cranberry-orange gravy over the patties; bring to a simmer and continue cooking until the sauce thickens further, 3 to 4 minutes more.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 22.3 g, Cholesterol 86.8 mg, Fat 7.3 g, Fiber 3.4 g, Protein 18.3 g, SaturatedFat 1.9 g, Sodium 144.8 mg, Sugar 6.9 g
CRANBERRY-ORANGE ROAST DUCKLINGS
I came up with this recipe few years ago. The first time I served it, there wasn't a speck of food left on the platter and I knew I had a winning recipe. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Pierce duckling skin all over with a fork. Place 4 orange quarters, 1 sprig of rosemary and 1/4 cup cranberries in each duckling cavity; tie drumsticks together. Place on a rack in a roasting pan, breast side up., In a bowl, mix orange juice, broth, soy sauce, sugar, garlic and ginger. Refrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. Uncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture. (Drain fat from pan as it accumulates.), Mix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. Discard oranges, rosemary and cranberries from cavities. Let ducklings stand 10 minutes before carving.
Nutrition Facts : Calories 373 calories, Fat 21g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 517mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 16g protein.
CRANBERRY & ORANGE TURKEY STUFFING
This is a slightly different dressing - I like it with Cornish hens too. You may also bake it separately from the turkey 350F for apprx 45 minutes -. If you like a moister dressing add more chicken broth
Provided by Bergy
Categories Weeknight
Time 1h10m
Yield 5 1/2 cups
Number Of Ingredients 15
Steps:
- Remove bacon, leave dripping in the pan.
- Add butter to the pan.
- Add garlic, onion,& celery, saute until translucent.
- Add remaining ingredients and mix well Cool completely before stuffing the turkey.
CRANBERRY-ORANGE GLAZED TURKEY
Enjoy this roasted turkey that's glazed with cranberry and orange mixture - a perfect dinner for Thanksgiving occasion.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In 1-quart saucepan, heat brown sugar, orange peel, orange juice and cranberry sauce to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally, until thickened. Cool completely. Set aside 1/2 cup cranberry mixture for basting; refrigerate remaining cranberry mixture for serving.
- Fold wings across back of turkey so tips are touching. Tie legs together with heavy string. On rack in shallow roasting pan, place turkey, breast side up. Brush butter over turkey. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast uncovered 2 hours 30 minutes to 3 hours, basting with 1/2 cup cranberry mixture after 2 hours. Turkey is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Serve with reserved cranberry mixture. Garnish with herbs, cranberries and kumquats.
Nutrition Facts : Calories 633, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 73 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 522 mg
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