TURKEY WITH ORANGE SAUCE
I found this recipe in one of my mother's cookbooks. It's a quick way to fix turkey. My family likes it with rice and a tossed salad. -Gaye O'Dell of Binghamton, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle turkey with 1/4 teaspoon salt and pepper; place in a microwave-safe 11x7-in. dish. Cover, venting one corner, and microwave on high for 3 minutes. , Turn turkey; cover and microwave 1 to 1-1/2 minutes longer or until turkey is no longer pink and a thermometer reads 170°., In a microwave-safe bowl, combine the cornstarch, brown sugar, orange juice, lemon juice, butter and remaining salt. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened; stir until smooth. Serve with turkey.
Nutrition Facts : Calories 189 calories, Fat 3g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
TURKEY CUTLETS WITH ORANGE SAUCE
Make and share this Turkey Cutlets With Orange Sauce recipe from Food.com.
Provided by mrose75
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat cutlets with flour and shake off excess.
- Heat vegetable oil until hot; add cutlets.
- Brown for 2 minute on each side; remove and set aside.
- Reduce heat, add white part of onions and garlic and saute for 2 minute.
- Add orange juice and soy sauce, boil until slightly thickened, stirring occasionally, about 3 minute.
- Stir in sesame oil, add salt and pepper to taste.
- Return turkey and accumulated juices to skillet. Simmer until turkey is heated through, 10-12 minute.
- Serve with rice or corn bread dressing.
Nutrition Facts : Calories 107.1, Fat 7, SaturatedFat 0.9, Sodium 255.3, Carbohydrate 10.1, Fiber 0.8, Sugar 4.5, Protein 1.7
TURKEY WITH ANCHO-ORANGE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
- Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
- Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.
Nutrition Facts : Calories 621, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 851 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 49 grams
NUTTY TURKEY LOAF WITH CRACKED CRANBERRY AND ORANGE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill.
- Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool.
- Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes.
- Serve individual meatloaves with the cranberry sauce on the side.
HERBED TURKEY BREAST WITH ORANGE SAUCE - CROCK POT
Make and share this Herbed Turkey Breast With Orange Sauce - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Oranges
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place onions in crock pot.
- Mix garlic, rosemary and pepper in a small bowl; set aside.
- Make slices in turkey breast about 3/4 of the way through turkey breast at 2 inch intervals.
- Stuff slices with herb mixture.
- Place turkey in crock pot.
- Pour juice over turkey.
- Cover and cook on low 7 to 8 hours or until turkey is no longer pink in centre.
HOLIDAY TURKEY WITH HONEY ORANGE GLAZE
The best recipe by far we have ever made for Thanksgiving. The glaze makes the turkey sweet and succulent!
Provided by Sarah Watson
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 6h45m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 581.7 calories, Carbohydrate 4.5 g, Cholesterol 220.7 mg, Fat 27.8 g, Fiber 0.1 g, Protein 73.6 g, SaturatedFat 8.9 g, Sodium 429.9 mg, Sugar 4 g
TURKEY STEAKS WITH CITRUS & GINGER SAUCE
Use quick-cook turkey steaks for this recipe as they cook in a few minutes, and make a change from chicken
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides - cook in batches if need be. Transfer to a plate.
- Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.
- Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.
Nutrition Facts : Calories 310 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 0.22 milligram of sodium
ROASTED TURKEY A L'ORANGE
My niece says this is THE best turkey she's ever had-she even requests it in the middle of summer! -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 28 servings.
Number Of Ingredients 17
Steps:
- Mince four garlic cloves; transfer to a small bowl. Juice half of the orange; add to bowl. Stir in the marmalade, lemon juice, honey, parsley, paprika, oregano, salt, thyme and pepper. With fingers, carefully loosen skin from the turkey; rub 1/2 cup marmalade mixture under the skin., Thinly slice remaining orange half; place under the skin. Brush turkey with remaining marmalade mixture. Place remaining garlic cloves inside the cavity. Tuck wings under turkey; tie drumsticks together., Combine the celery, carrots, onion and potatoes in a roasting pan. Place turkey, breast side up, over vegetables., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 123mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR
Steps:
- Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity
- Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
- Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
- Let the turkey cool for at least 15 minutes before carving.
MARMALADE-GLAZED ROAST TURKEY & GRAVY
Glaze your Christmas turkey with marmalade, oranges and rosemary to deliver a sweet and sharp flavour that works beautifully with rich turkey
Provided by Tom Kerridge
Categories Dinner
Time 3h10m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Sit the turkey in a large roasting tin, breast-side up, and gently push your fingers under the skin until you can fit your whole hand down the length. Season the turkey all over with 1 tbsp sea salt flakes. Cover and chill for at least 1 hr, or up to 24 hrs.
- Remove the turkey from the fridge 1 hr before cooking so it can come to room temperature. Beat the butter, orange zest and half the rosemary leaves with some pepper. Transfer the turkey to a board and put the onions, carrots and turkey neck and giblets into the tin. Sit the turkey on top, then spread about 4 tbsp of the flavoured butter under the skin, over the breasts, using your hands. Spread the rest of the butter over the outside of the turkey, ensuring the legs and wings are well coated. Put the orange halves and rosemary stalks in the cavity.
- Heat the oven to 180C/160C fan/gas 4. Work out the cooking time based on 40 mins per kg. A turkey this size will need about 2 hrs 40 mins, plus 30-45 mins resting. Cover the turkey loosely with foil and roast for 2 hrs. Remove the foil and brush generously with some of the marmalade, then roast for 15 mins more. Brush with more marmalade and sprinkle with the remaining rosemary leaves. Return to the oven for a final 15 mins. Check the turkey is cooked through by inserting a meat thermometer into the thickest part of the breast - it should read 65C, and the thickest part of the thigh should read 75C. If the turkey isn't up to temperature, return to the oven for 15 mins at a time until it's cooked through. Leave the turkey in the tin for 10 mins, then lift onto a lipped board or tray to rest, uncovered, for at least 20 mins, or up to 40 mins.
- To make the gravy, skim all but about 2 tbsp fat off the juices in the tin. If the roasting tin is flameproof, put it directly over a medium heat. If not, tip the juices into a large shallow pan first. Scatter over the flour and stir to make a paste, then stir in the wine and bubble for 2 mins. Pour in the stock and bring to a simmer, then add the soy sauce and simmer for 10 mins until the gravy has thickened. Add any resting juices from the turkey to the gravy, season to taste, then strain into a jug. Carve the turkey and serve with the gravy on the side.
Nutrition Facts : Calories 757 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 80 grams protein, Sodium 5.6 milligram of sodium
SAUTEED TURKEY CUTLETS WITH CRANBERRY ORANGE GLAZE
Steps:
- In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes.
- While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons. Stir in the zest and keep the glaze warm.
- In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze.
TURKEY WITH ORANGE SAUCE
I found this recipe in one of my mother's cookbooks. It's a quick way to fix turkey. My family likes it with rice and a tossed salad. --Gaye O'Dell of Binghamton, New York
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle turkey with 1/4 teaspoon salt and pepper; place in a microwave-safe 11-in. x 7-in. x 2-in. dish. Cover, venting one corner, and microwave on high for 3 minutes.
- Turn turkey; cover and microwave 1 to 1-1/2 minutes longer or until turkey is no longer pink and a meat thermometer reads 170 degrees F.
- In a microwave-safe bowl, combine the cornstarch, brown sugar, orange juice, lemon juice, butter and remaining salt. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened; stir until smooth. Serve with turkey.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 11.3 g, Cholesterol 75.5 mg, Fat 2.8 g, Fiber 0.2 g, Protein 28.4 g, SaturatedFat 1.5 g, Sodium 314.3 mg, Sugar 8.5 g
ROAST TURKEY WITH ORANGE AND SAGE
Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting. The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end. The sweet-savory drippings make for excellent gravy.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
- Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
- Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 2 grams, Protein 92 grams, SaturatedFat 12 grams, Sodium 1037 milligrams, Sugar 6 grams, TransFat 1 gram
TURKEY SANDWICH WITH ORANGE MARMALADE SPREAD
You already know roasted turkey tastes great with cranberry sauce. Ever wonder how your turkey sandwich might taste with orange marmalade?
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 1 serving.
Number Of Ingredients 6
Steps:
- Mix sauce and marmalade; spread onto bread.
- Cover 1 of the bread slices with onion, turkey and lettuce.
- Top with remaining bread slice.
Nutrition Facts : Calories 310, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
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