Cranberry Orange Roasted Turkey Recipes

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ROAST TURKEY WITH CRANBERRY ORANGE GLAZE



Roast Turkey with Cranberry Orange Glaze image

Maple syrup, cranberry juice and orange marmalade combine for a glaze with traditional New England ingredients.

Provided by Butterball

Number Of Ingredients 7

¾ orange marmalade
¾ frozen cranberry juice concentrate, thawed
3 maple syrup
1-½ vinegar
½ salt
1 (14-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
undefined Vegetable oil or nonstick cooking spray

Steps:

  • Preheat oven to 325°F. Combine marmalade, cranberry juice concentrate, maple syrup, vinegar and salt in small heavy saucepan. Bring to a boil on medium heat, stirring frequently. Reduce heat to low. Cook, uncovered, stirring frequently 12 to 15 minutes, or until glaze is reduced to about 1 cup.
  • Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey and pat dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
  • Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush turkey lightly with vegetable oil or cooking spray. Roast turkey 2 hours. Cover breast and top of drumsticks loosely with foil to prevent overcooking of breast.
  • Continue roasting turkey 45 minutes. Remove foil and brush generously with glaze. Return foil loosely to top of turkey. Cook 45 minutes or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone.
  • Brush with remaining glaze. Let turkey stand 15 minutes before carving.

Nutrition Facts : Calories 275, Fat 10 g, Cholesterol 89 mg, Sodium 325 mg, Protein 26 mg, ServingSize 12

CRANBERRY-ORANGE ROASTED TURKEY



Cranberry-Orange Roasted Turkey image

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

3 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 turkey (14 pounds)
1 medium orange
1 can (14 ounces) whole-berry cranberry sauce
3/4 cup reduced-sodium teriyaki sauce
1/2 cup honey
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
4 sprigs fresh herbs, such as thyme, rosemary, parsley and sage
2 medium onions, cut into wedges

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

ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE



Roast Turkey with Cranberry-Orange Glaze image

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

One 12- to 14-pound turkey
Kosher salt and freshly ground black pepper
8 sprigs fresh rosemary
8 sprigs fresh thyme
10 tablespoons unsalted butter
1 small onion, chopped
3 cloves garlic, smashed
2 pounds cranberries
1 1/4 cups sugar
1/4 cup cider vinegar
1 heaping tablespoon chipotles in adobo
Finely grated zest and juice of 2 oranges
1 to 3 cups low-sodium chicken broth

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.

CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 15

One 11-pound turkey, cut into 6 pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cranberry Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/2 cup frozen orange juice concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

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.

ROASTED ORANGE TURKEY



Roasted Orange Turkey image

I like to bake my turkey a little different every year, so I came up with an orange mixture to rub under the skin. It gives the meat a delicate orange flavor that tastes even better the next day. -Brenda Brooks, Bowie, Maryland

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 12 servings.

Number Of Ingredients 10

1 turkey (12 to 14 pounds)
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup grated orange zest
1/2 teaspoon ground ginger
1 large navel orange, quartered
1 large apple, quartered
1 small onion, quartered
1 cup unsweetened apple juice
1/2 cup orange juice

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, brown sugar, orange zest and ginger. With fingers, carefully loosen skin from turkey breast; rub some of the butter mixture under skin. Secure skin to underside of breast with toothpicks., Rub remaining butter mixture inside turkey cavity; fill with orange, apple and onion. Tuck wings under turkey; tie drumsticks together. Carefully pour juices over turkey., Bake, uncovered, 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Cover and let stand 20 minutes before carving. Discard fruit and onion from cavity. Skim fat and thicken pan juices if desired.

Nutrition Facts :

CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

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

1/3 cup packed brown sugar
2 tablespoons grated orange peel
2/3 cup orange juice
1 can (14 oz) whole berry cranberry sauce
1 whole turkey (12 to 14 lb), thawed if frozen
2 tablespoons butter or margarine, melted
2 teaspoons kosher (coarse) salt
2 teaspoons coarse ground black pepper
Fresh thyme and rosemary sprigs, fresh cranberries and kumquats, if desired

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

ORANGE CRANBERRY TURKEY



Orange Cranberry Turkey image

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

3 lbs boneless turkey breast
1 (14 ounce) can whole berry cranberry sauce
1 cup orange marmalade

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

BAY & ORANGE ROAST TURKEY



Bay & orange roast turkey image

Brushing the turkey with a last-minute sticky glaze means your bird will be golden and looking its best when you bring it to the table

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 5h20m

Number Of Ingredients 10

4.5kg-6kg turkey
200g butter , softened
4 oranges , 2 zested and juiced
450g stuffing (see 'Goes well with')
bunch bay leaves
250g shallot , unpeeled and thickly sliced
850ml chicken stock
50g golden caster sugar
4 tbsp flour
1 tsp Marmite

Steps:

  • Heat oven to 180C/160C fan/gas 4. Remove giblets, then wash and dry the turkey, removing any remaining feathers. Mix half the butter with the orange zest and plenty of seasoning. Lift up the skin at the neck end of the turkey and use your fingers to ease the skin away from the breasts. Gently smear some of the zesty butter over the breasts and under the skin. Pack the stuffing into the neck opening and secure the skin closed with skewers or cocktail sticks. Weigh the turkey at this point and write it down so you can work out your timings, then rub the rest of the zesty butter all over.
  • Stuff the 2 whole oranges into the cavity with some bay leaves. Pile the sliced shallots and a few more bay leaves into a large roasting tin and sit the turkey on top. Pour 500ml of the stock around, cover with foil to make a tent over the turkey, then roast for 20 mins per 450g/1lb.
  • Meanwhile, bubble the remaining butter, orange juice and sugar together until syrupy. With 30 mins cooking time to go, remove the foil, brush the turkey liberally with the syrup, then return to the oven to brown at 200C/180C fan/gas 6. Brush once or twice more while roasting. To test that the turkey is ready, pierce the thigh in its thickest part and make sure the juices run clear. Lift the turkey out, brush again with syrup and leave to rest, covered loosely with foil, for 20 mins or so while you make the gravy and finish cooking the veg.
  • Pour the tin juices into a jug (keeping shallots and bay in the tin), then put the roasting tin over a flame. Stir in the flour, then gradually stir in the remaining stock Marmite and reserved turkey juices - skimmed of any fat. Bubble until a nice consistency, then strain into a saucepan, squishing the shallots with a masher to squeeze out all the flavour. Keep the gravy warm while you carve the turkey to serve.

Nutrition Facts : Calories 730 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 85 grams protein, Sodium 2.07 milligram of sodium

ORANGE-GLAZED ROAST TURKEY WITH GLUTEN-FREE CRANBERRY-ORANGE STUFFING



Orange-Glazed Roast Turkey with Gluten-Free Cranberry-Orange Stuffing image

Looking for a stuffed turkey for the holidays, and you need it to be gluten free? Look no further-this beautiful glazed turkey is gluten free, including the cornbread stuffing.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h

Yield 12

Number Of Ingredients 29

3/4 cup cornmeal
1/2 cup tapioca flour
1/4 cup white rice flour
1/4 cup sweet white sorghum flour
1/4 cup potato starch flour
2 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon guar gum
1 1/4 cups almond milk, soymilk or regular milk
1 teaspoon cider vinegar
1/3 cup sugar
2 eggs
1/4 cup ghee (measured melted)
1/3 cup butter or margarine
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, finely chopped (1 cup)
3/4 cup dried cranberries
4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried sage leaves
2 teaspoons grated orange peel
1 1/4 cups gluten free Progresso™ chicken broth (from 32-oz carton)
1/2 cup chopped pecans, toasted
1 whole unbasted turkey (12 lb), thawed if frozen
2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1/2 cup gluten free orange marmalade, melted

Steps:

  • Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour). In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, 1 teaspoon salt, the xanthan gum and guar gum. In large bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
  • Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Cut into cubes; set aside. Reduce oven temperature to 325°F.
  • In 10-inch skillet, melt 1/3 cup butter over medium heat. Cook celery and onion in butter about 3 minutes, stirring occasionally, until crisp-tender. In large bowl, mix cornbread cubes, celery mixture and remaining stuffing ingredients.
  • Stuff turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail, or tie together with heavy kitchen string, then tie to tail.
  • In small bowl, combine 2 teaspoons sage, 1 teaspoon salt and the pepper; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 3 to 4 hours. After about 2 hours of roasting, cut band of skin or string holding legs. Place tent of foil loosely over turkey when it begins to turn golden. Brush marmalade on turkey about 20 minutes before turkey is done. Thermometer will read 165°F when turkey is done, and drumsticks should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. Let stand about 15 minutes for easiest carving. Brush again with marmalade before carving.

Nutrition Facts : Calories 930, Carbohydrate 39 g, Cholesterol 325 mg, Fat 1/2, Fiber 2 g, Protein 98 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 14 g, TransFat 1 g

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From eatthis.com


ROAST TURKEY BREAST WITH SAUCY CRANBERRY SAUCE - JO COOKS
2020-10-03 Preheat oven to 375 F degrees. * In a food processor add 2 cups of the cranberries, orange juice, apple jelly, five spice and cornstarch. Pulse a few times until smooth. Set aside. Season the turkey breast with the rosemary, thyme, salt and pepper generously. In a large skillet melt 2 tbsp of the butter.
From jocooks.com


TURKEY ROAST WITH CRANBERRIES | RICARDO
Place in the slow cooker. In the same skillet, brown the onions. Add butter, if needed. Add the cranberry mixture. Bring to a boil, stirring constantly. Transfer to the slow cooker. Add the remaining whole cranberries (3/4 cup/80 g). Cover and cook on Low for 4 hours. Serve with mashed potatoes and a green vegetable.
From ricardocuisine.com


RECIPES TURKEY ROAST WITH AN ORANGE-CRANBERRY SAUCE ...
Pour in the white wine, orange juice, broth and cranberries. Turn the turkey, add a little salt and pepper to taste, then continue to cook, uncovered, about 15 min, until the internal temperature of the turkey reaches 77ºC/170ºF. Take the turkey out of the pan, put it on a cutting board, cover it with aluminum foil and let it rest 10 min (to ...
From soscuisine.com


ROAST TURKEY WITH CRANBERRY ORANGE GLAZE - RECIPESNOW!
Prepare turkey as per package directions. Combine marmalade, cranberry juice, maple syrup, vinegar and salt in small heavy saucepan. Bring to boil over medium heat, stirring frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12-15 minutes, or until glaze is reduced to about one cup.
From recipesnow.com


ORANGE HERB ROASTED TURKEY - MOM FOODIE
2021-09-13 Preheat oven to recommended temperature on packaging (325-350 degrees). Remove the giblets. Lightly pat the turkey dry with paper towel. Tuck orange slices and herbs into the cavity of turkey loosely. Combine spice mix, butter and salt (if you are using it). Baste onto the turkey. Cover tips of wings with foil.
From momfoodie.com


ORANGE CRANBERRY GLAZE FOR TURKEY : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


CRANBERRY ORANGE STUFFED TURKEY RECIPE | LAND O’LAKES
STEP 1. Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, 9-11 minutes or until cranberries pop and sugar dissolves; cool 15 minutes. STEP 2. Meanwhile, combine all remaining stuffing ingredients in large bowl. Stir in cranberry mixture. STEP 3. Heat oven to 325°F.
From landolakes.com


GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE
Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots). Roast the turkey …
From inspiredtaste.net


ROAST TURKEY WITH CRANBERRY ORANGE GLAZE - JAMIE GELLER
2010-03-17 March 23, 2022. Love Jamie; Recipes; Menus; Holidays; Videos; Meal Plans; Shop; Meal Plans; Email Newsletter; Shop Our Collection
From jamiegeller.com


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