ROASTED MAPLE ORANGE GLAZED TURKEY
For a Thanksgiving or Christmas main course this roasted turkey is perfect. The recipe uses a speed roasting technique to save time.
Categories Main Dish Holidays Christmas Turkey Thanksgiving
Time 4h35m
Yield 26
Number Of Ingredients 30
Steps:
- Preheat your oven to 450℉ (230℃). Mix together the onions, celery, and carrots and place around the edges of a large roasting pan. In a small bowl, thoroughly mix together the pepper, thyme, sage, and butter. Cut a few small slits in the turkey skin, and gently spread the herbed butter through the slits under the skin. Rub the turkey with the olive oil and season with salt. Place the turkey in the center of the vegetables. Roast uncovered for 20 minutes. Meanwhile in a small bowl combine the maple syrup, orange juice, and orange zest. After 20 minutes of roasting, generously glaze the turkery using a pastry or silcone brush with the maple/orange mixture. Loosely tent aluminum foil over the bird, gently crimping the foil around the edges of the roasting pan. Continue roasting the turkey for another 2 hours. Every 20 minutes basting the turkey with the pan drippings. (Set a timer) The turkey is done when cooked to an internal temperature (taken in the thickest part of the thigh reaches 170 degrees F. Remove the turkey from the oven and allow it to rest for 10 minutes. Remove the turkey from the pan and tent it with foil to keep warm. Discard the vegetables and then skim the fat from the pan juices. Transfer the skimmed pan juices to a separate bowl. Place the metal roasting pan over medium heat on the stovetop, and then deglaze it with the white wine allowing the wine to simmer for about 30 seconds. Then add the pan juices back along with the chicken stock and bring to a boil, reduce heat to maintain a strong simmer. Stir frequently until the gravy has thickened to your preference.
Nutrition Facts :
ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY
Provided by Trisha Yearwood
Categories main-dish
Time 5h10m
Yield 8 to 12 servings
Number Of Ingredients 13
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.
ORANGE-GLAZED TURKEY
I've used this recipe for our Thanksgiving meal for years. Everyone loves the flavor the orange marmalade gives the turkey.
Provided by Taste of Home
Categories Dinner
Time 4h50m
Yield 20 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 569 calories, Fat 27g fat (9g saturated fat), Cholesterol 233mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 65g protein.
MAPLE GLAZED TURKEY ROAST
A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.
Provided by Michelle Berger
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g
MAPLE ORANGE-GLAZED TURKEY ROAST
Citrus flavors pair with sweet maple syrup in this incredible grilled turkey recipe. Cooking the bird on the grill adds a smoky taste.
Provided by BHG Test Kitchen
Time 3h5m
Number Of Ingredients 10
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 for 2 to 2-1/2 hours or until thermometer registers 165F. 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 meats 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.)
Nutrition Facts : Calories 208 kcal, Carbohydrate 21 g, Cholesterol 66 mg, Protein 20 g, SaturatedFat 2 g, Sodium 665 mg, Sugar 11 g, Fat 5 g, UnsaturatedFat 2 g
MAPLE ORANGE-GLAZED TURKEY ROAST
This turkey roast blends light and dark meat -- but it's compact and carves easily into neat slices. Grill the meat to free up oven space for the turkey trimmings
Provided by Annacia
Categories Poultry
Time 22m
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
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
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.
MAPLE, BACON AND ORANGE ROASTED TURKEY BREAST
This recipe was a combination from several posts the last couple of weeks in Zaar regarding how to cook a turkey breast. Now, I have cooked many turkey breasts, but after reading some of the posts I thought I would try to come up with something new. So thanks to all the ideas. This was my end result which I made last week for my Dad and it was outstanding. Just a little different and the gravy is really great for this. For this one I made a cornbread stuffing with nuts, apples, dried cranberries which just seemed to go with the citrus flavor. Traditional potatoes and cranberry and the normal sides for us. But this was really a good way to make just a breast.
Provided by SarasotaCook
Categories < 4 Hours
Time 2h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- Butter -- Mix the thyme with the butter and maple syrup, salt and pepper and set to the side.
- Orange and Onions -- Just set those on the bottom on a small roasting pan. I actually just used my 9x9 square baking pan, but a small roasting pan would or even your 13x9 will work. Depends on the size of your turkey. Smaller the better for me.
- Turkey -- Make sure to let your turkey set out 30 minutes to take the chill off while you heat up the oven to 400. Then rub the turkey well with you butter, maple, thyme, salt and pepper mix all over.
- Now just set your turkey on the orange and onions. They make a great natural rack for the turkey and will flavor the gravy.
- Bacon -- Just drape the bacon slices over the turkey, trying to cover as much as you can. a couple slices I cut in half to make sure everything was covered.
- Gravy -- Just add the chicken broth, or stock whatever you have, apple cider and orange juice to the bottom of the pan. Throw in the rosemary sprigs and bay leaf.
- Bake -- Just pop it in the oven and bake according to directions. Mine took about 2 hours. I baked mine 15 minutes at 400 and then reduced the temperature to 350 and cooked until the internal temp reached 160, removed and covered. By the time I served it was 165 and juicy.
- Gravy -- Transfer your baking dish to the stove on medium heat. Remove the onions and oranges and then add the white wine and cook just a minute. I make a slurry which is just corn starch and a little water and slowly add a little at a time to the warm gravy. Make sure the heat it on medium and only add a little and wait until the gravy thickens. Keep adding a little at a time until it gets to the thickness you like. Now I take a couple of the orange slizes, since they have cooled a bit and squeeze some of the juice in the gravy. This gives great flavor. Strain the gravy and serve. It is wonderful.
- Serve -- I remove the bacon and slice. I remove the bacon but keep a couple onion and orange slices from the gravy and of course add some fresh rosemary to let them know what the sauce was inches Well you know the rest. Stuffing, spuds, vegetables, cranberry. Anything you want. This is just a great moist turkey with a little flavor twist and it can be made for a nice weekend dinner. Mine served 4 people.
- Dessert - I caramelized some pears and apples in brown sugar, rum and pumpkin spice and then just serve over vanilla ice cream.
- . It will immediate thicken. Add on the st.
- Mixed the turkey with the butter maple syrup, salt and pepper and rubbed all over the breast. Sliced the orange and onion and put on a small 9x9 pan and set the breast on top of that. Add the broth, cider, orange juice and rosemary and then draped the bacon over the breast. Baked 425 for 15, then down to 350 until 155 or 160 removed and covered with foil. Gravy, I removed the orange and onion and just added 1/4 cup white wine and thickened with corn starch.
Nutrition Facts : Calories 646.1, Fat 33.3, SaturatedFat 11.6, Cholesterol 210.1, Sodium 544.9, Carbohydrate 14.4, Fiber 1.5, Sugar 8.9, Protein 65.9
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