Maple Mustard Turkey Tenderloins With Cranberry Port Sauce Recipes

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TURKEY WITH CRANBERRY SAUCE

You'll hear rave reviews when fantastic fowl stars as the flavorful fare on your weekday menu. Sauteing the turkey in butter an oil locks in the succulent juices. And what's turkey without cranberries? This tangy sauce is served right on top!

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8



Turkey with Cranberry Sauce image

Steps:

  • Cut tenderloins widthwise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with poultry seasoning. In a large skillet over medium-high heat, cook turkey in oil and butter for 3-4 minutes on each side. Reduce heat to medium-low; cover and cook for 12-15 minutes or until juices run clear. Remove turkey to platter and keep warm. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2-3 minutes. Spoon over turkey.

Nutrition Facts :

2 turkey breast tenderloins (1 to 1-1/2 pounds)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable oil
1 tablespoon butter
1 cup whole-berry cranberry sauce
3 tablespoons apple jelly
3/4 teaspoon Dijon mustard
1/4 teaspoon ground allspice

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



Roasted Turkey with Maple Cranberry Glaze image

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.

1 turkey (12 to 14 pounds)
1 cup maple syrup
3/4 cup whole-berry cranberry sauce
1/4 cup finely chopped walnuts

MAPLE HONEY MUSTARD SAUCE

A smoky and tangy sauce that is great as a dip for chicken fingers or even as a salad dressing.

Provided by Liam Walshe

Time 5m

Yield 6

Number Of Ingredients 8



Maple Honey Mustard Sauce image

Steps:

  • Add creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and pepper to a measuring cup; mix until fully combined.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 11.8 g, Cholesterol 6.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.7 g, Sodium 274.1 mg, Sugar 11.4 g

½ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons honey
2 tablespoons maple mustard
1 ½ teaspoons apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon salt
1 pinch ground black pepper

TURKEY TENDERLOINS WITH SPICED CRANBERRY SAUCE

A tasty option to the whole bird. Tenderloins or fillets are the feather-shaped part of the breast. This recipe featuring tenderloins serves four to six people, depending on the size of the tenderloins. The recipe can easily be doubled for a larger crowd.

Provided by Little elf

Categories     Poultry

Yield 4-6 serving(s)

Number Of Ingredients 6



Turkey Tenderloins with Spiced Cranberry Sauce image

Steps:

  • Brown tenderloins in butter in skillet. Lower heat to simmer and cover. Cook about 20 minutes until meat juices run clear.
  • Remove tenderloins and keep warm. Pour off excess drippings.
  • Add cranberry sauce, cloves and sugar to skillet. Heat over low heat. Add orange pieces.
  • Spoon sauce over tenderloins to serve or spoon some sauce onto serving plate and top with sliced tenderloins.
  • Garnish with orange twists if desired.
  • Serve with wild or brown rice. Enjoy.

Nutrition Facts : Calories 320.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 93.2, Carbohydrate 69.5, Fiber 1.7, Sugar 67.7, Protein 0.6

4 turkey tenderloins
2 tablespoons butter
2 cups canned whole cranberry sauce
1/2 teaspoon ground cloves
1/4 cup sugar
1/2 cup mandarin orange pieces

MAPLE ROAST TURKEY

This is the perfect turkey. The maple adds a sweet flavor that is just divine. A family favorite! Substitute 2 teaspoons dried marjoram if fresh marjoram is not available.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 6h30m

Yield 12

Number Of Ingredients 15



Maple Roast Turkey image

Steps:

  • Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
  • Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
  • Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
  • Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
  • Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

Nutrition Facts : Calories 871.6 calories, Carbohydrate 21.2 g, Cholesterol 295 mg, Fat 43.1 g, Fiber 1.3 g, Protein 91.6 g, SaturatedFat 16.5 g, Sodium 330.9 mg, Sugar 15.2 g

2 cups apple cider
⅓ cup real maple syrup
2 ½ tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram
1 ½ teaspoons grated lemon zest
¾ cup butter, softened
salt and pepper to taste
1 (12 pound) whole turkey, neck and giblets reserved
2 cups chopped onion
1 ½ cups chopped celery
1 ½ cups chopped carrots
3 cups chicken broth
¼ cup all-purpose flour
1 bay leaf
½ cup apple brandy

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