Turkey With Cranberries And Orange Sauce 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.

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.

TURKEY WITH ORANGE SAUCE

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.

SLOW COOKER CRANBERRY TURKEY BREAST

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

TURKEY SALISBURY STEAK WITH CRANBERRY-ORANGE GRAVY

Steps:

• Mix ground turkey, bread crumbs, egg, onion powder, garlic powder, and black pepper together in a large bowl; set aside for 5 minutes.
• Stir cranberries, orange juice, and sweetener together in a saucepan; bring to a boil. Stir water and cornstarch together in a bowl; stream into the boiling cranberry mixture while stirring. Bring liquid again to a boil and cook until thickened to your desired consistency, 5 to 10 minutes.
• Heat a large skillet over medium heat. Shape the turkey mixture into 6 patties. Fry the patties in the skillet until completely browned on the bottom, about 7 minutes. Flip the patties and continue cooking until no longer pink in the center and the juices run clear, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Pour the cranberry-orange gravy over the patties; bring to a simmer and continue cooking until the sauce thickens further, 3 to 4 minutes more.

NUTTY TURKEY LOAF WITH CRACKED CRANBERRY AND ORANGE SAUCE

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.

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 CRANBERRIES AND ORANGE SAUCE

Steps:

• In a skillet, combine all of the orange juice, zest, orange marmalade, celery and cranberries. Heat to boiling over high heat.
• Reduce heat to low. Stir in rice, salt, pepper and turkey.
• Cover and simmer 15-20 minutes, until turkey and rice are almost cooked.
• Add frozen green beans in a ring outside edge of pan. Sprinkle pecans in center of turkey mixture.
• Cover and cook over medium low heat 10-15 minutes longer, until beans are hot. Garnish with parsley.