Honey Citrus Glazed Turkey Recipes

Steps:

• Place orange juice, water, honey, brown sugar, lemon, oranges, black pepper, red pepper flakes, garlic, and bay leaf in a large pot; bring to a boil. Cook and stir until sugar is dissolved, 10 minutes. Remove from heat and gradually stir in ice to start chilling the brine.
• Pour brine into a large bucket; add more ice to finish cooling.

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. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

Steps:

• Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.

Steps:

• Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
• Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
• Heat the grill to 400 degrees F.
• Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
• After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
• Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Combine sage, salt, and thyme in a small bowl. Rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. Set remaining sage mixture aside. Bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in the remaining sage mixture. Brush the turkey with the glaze.
• Bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Steps:

• Bring 3 1/2 cups water to boil in medium saucepan over high heat. Remove from heat. Add ancho chilies and let stand 1 hour. Drain, reserving 2/3 cup liquid. Combine chilies and reserved liquid in processor; process to smooth thick paste. Using rubber spatula, press ancho paste through strainer; discard solids in strainer. Set aside.
• Position rack in center of oven and preheat to 400°F. Arrange tomatoes in single layer in oiled 13x9-inch baking pan. Cut top 1/4 off heads of garlic; discard tops. Arrange garlic, cut side up, in single layer in small glass baking dish. Drizzle with 2 tablespoons chicken broth and oil; cover baking dish tightly with foil. Place tomatoes and garlic in oven. Roast tomatoes until softened and lightly browned, turning once, about 30 minutes. Bake garlic until tender when pierced with skewer, about 1 hour. Place tomatoes in processor and blend to smooth purée. Allow garlic to cool, then squeeze garlic cloves from skins into small bowl. Mash garlic with fork to smooth purée. (Ancho paste, tomato purée and garlic purée can be made 1 day ahead. Cover separately; chill.)
• Position rack in bottom third of oven and preheat to 325°F. Mix 3 tablespoons garlic purée, butter, chili powder and 1 tablespoon honey in small bowl until well blended. Season to taste with salt and pepper. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread all but 2 tablespoons garlic-chili butter under turkey skin. Rub outside of turkey with remaining garlic-chili butter. Place turkey on rack set in large roasting pan. Roast 1 hour. Combine orange juice with 2/3 cup chicken broth. Pour mixture over turkey. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes and adding more broth as needed if pan juices evaporate, about 3 hours longer. Transfer turkey to platter. Tent with foil to keep warm.
• Add 1 cup chicken broth to pan juices and bring to boil, scraping up browned bits. Strain pan juices into heavy large saucepan; discard solids in strainer. Spoon fat off top; discard fat. Add ancho paste, tomato purée, remaining garlic purée and 5 1/2 cups Giblet Stock. Bring to boil over medium-high heat. Reduce heat to medium and simmer uncovered until slightly thickened, stirring occasionally, about 10 minutes. Add chocolate; stir until smooth. Mix in remaining 1 tablespoon honey. Season to taste with salt and pepper. Serve gravy alongside turkey.
• *Sold at Latin American markets, specialty foods stores and some supermarkets

Steps:

• Remove giblets and neck from turkey, reserve for gravy.
• Rinse turkey with cold running water and drain well.
• Blot dry with paper towels.
• Peel lemons and limes.
• Squeeze juice from lemons and limes to make least 2 tablespoons juice of each.
• Cut the remaining fruit in half and place in the turkey cavity.
• Sprinkle salt in the cavity.
• In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
• Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.
• Replace skin.
• Fold neck skin and fasten to the back with 1 or two skewers.
• Fold the wings under the back of the turkey.
• Return legs to tucked position.
• Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
• Rub turkey with salt, pepper and oil.
• Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
• Roast turkey in a pre-heated, 325° F.
• oven for about 3 3/4 hours.
• During the last hour of cooking time, baste with the pan drippings.
• During the last 30 minutes of cooking time, baste with the citrus glaze.
• Loosely cover with aluminum foil to prevent over browning.
• Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F.
• in the breast.
• Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

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.

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.