Orange Glazed Roast Turkey With Gluten Free Cranberry Orange Stuffing Recipes

CRANBERRY-ORANGE GLAZED TURKEY

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.

CRANBERRY-ORANGE ROASTED TURKEY

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.

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

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.

CRANBERRY-ORANGE GLAZED TURKEY

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.

ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE

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.

ROAST TURKEY WITH CRANBERRY ORANGE GLAZE

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.

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.

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

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.

EASY ORANGE CRANBERRY GLAZE

Steps:

• Mix together the orange juice, brown sugar, and cranberry sauce in a saucepan, stirring to dissolve the sugar. Bring the mixture to a boil, drop in the cinnamon stick, and reduce heat to a simmer. Cook, stirring frequently, until the cranberry sauce is melted and the glaze is hot and bubbling, about 10 minutes.
• To use: brush the glaze all over a roasted turkey during the last 45 minutes of cooking. Return the turkey to the oven and bake for 10 to 15 minutes to set the glaze. Repeat several more times before the end of cooking time.

BAY & ORANGE ROAST TURKEY

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.

CRANBERRY ORANGE STUFFING

Steps:

• Stir together cranberries, sugar and 1 1/2 cups orange juice in 3-quart saucepan.
• Cook over medium-high heat, stirring occasionally, until cranberries pop and sugar dissolves about 9 to 11 minutes; cool 15 minutes.
• Meanwhile, combine all remaining stuffing ingredients in large bowl.
• Stir in cranberry mixture.
• Heat oven to 325 degrees.
• To bake stuffing in casserole, place stuffing mixture into greased 3-quart casserole dish.
• Bake, uncovered, for 60 to 70 minutes or until celery is tender.
• Meanwhile, combine all sauce ingredients in 2-quart saucepan.
• Cook over medium-high heat, stirring occasionally, until melted (5 to 6 minutes).
• Pour into blender in small batches and puree.
• Serve sauce with turkey.