Maple Orange Glazed Turkey Roast Recipes

MAPLE ORANGE-GLAZED TURKEY ROAST

Steps:

• In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
• For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir 1 minute more.
• Stir in maple syrup and orange peel; set aside.
• Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
• Insert a meat thermometer near the center of the roast.
• For a charcoal grill, arrange medium-hot coals around a drip pan.
• Test for medium heat above the pan.
• Place the turkey roast directly on the grill rack over the pan.
• Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
• Brush with glaze the last 30 minutes of grilling.
• Remove meat from grill.
• Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
• Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.

ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY

Steps:

• Preheat the oven to 425 degrees F.
• For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
• Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
• Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
• After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
• For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
• While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
• Carve the turkey and serve with the gravy.

MAPLE GLAZED TURKEY ROAST

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

ORANGE-GLAZED TURKEY

Steps:

• In a small bowl, combine the salt, pepper, savory and sage. Rub 1 tablespoon of seasoning mixture in turkey cavity. Place the pears, onion and celery in turkey cavity; tie drumsticks together. Place, breast side up on a rack in a roasting pan. Combine butter and remaining seasoning mixture; brush over turkey. Bake, uncovered, at 325° for 3-1/4 to 3-1/2 hours. , Meanwhile, combine orange marmalade, orange juice and honey in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. Set aside and keep warm. When turkey begins to brown, cover lightly with a tent of foil. Bake 1 hour longer or until thermometer reads 180°, brushing occasionally with the orange glaze. Cover and let stand for 15 minutes before carving. Thicken pan juices for gravy if desired.