ROAST TURKEY WITH ORANGE AND SAGE
Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting. The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end. The sweet-savory drippings make for excellent gravy.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Pat turkey dry with paper towel and place it on a rack in a roasting pan. In a small bowl or on a clean cutting board, mash the butter together with the orange zest, sage, garlic, salt and pepper to create a paste. Lift the turkey's skin at the neck and gently use your hand to separate skin from breast meat. Rub about half of the compound butter under the skin, covering the breast meat. Rub the rest of the butter over the skin of the turkey and season with a little more salt and pepper.
- Fold the wings of the turkey under the bird, and tie its legs together with butcher's twine. Pour the wine and orange juice into the roasting pan, scatter the sage leaves over the liquid and carefully slide the pan into the oven.
- Roast for about 2 to 3 hours, basting bird every 30 minutes with drippings. Start checking the bird 1 hour and 45 minutes into cooking, and tent it with foil if skin is turning too dark. Cook until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 2 grams, Protein 92 grams, SaturatedFat 12 grams, Sodium 1037 milligrams, Sugar 6 grams, TransFat 1 gram
ROASTED TURKEY A L'ORANGE
My niece says this is THE best turkey she's ever had-she even requests it in the middle of summer! -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 28 servings.
Number Of Ingredients 17
Steps:
- Mince four garlic cloves; transfer to a small bowl. Juice half of the orange; add to bowl. Stir in the marmalade, lemon juice, honey, parsley, paprika, oregano, salt, thyme and pepper. With fingers, carefully loosen skin from the turkey; rub 1/2 cup marmalade mixture under the skin., Thinly slice remaining orange half; place under the skin. Brush turkey with remaining marmalade mixture. Place remaining garlic cloves inside the cavity. Tuck wings under turkey; tie drumsticks together., Combine the celery, carrots, onion and potatoes in a roasting pan. Place turkey, breast side up, over vegetables., Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.
Nutrition Facts : Calories 207 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 123mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
ROASTED ORANGE TURKEY
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
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 :
ROSEMARY ORANGE ROASTED TURKEY BREAST
Our moist and flavorful Rosemary Orange Roasted Turkey Breast is the perfect union of sweet and savory.
Provided by By Inspired Taste
Categories Entree
Time 3h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
- In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
- Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
- Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
- Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.
Nutrition Facts : ServingSize 1 Serving
ORANGE-BOURBON TURKEY
Provided by Food Network
Categories main-dish
Time P1DT3h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
- Preheat oven to 350 degrees.
- Tie ends of legs with cord. Lift wing tip up and over back and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
- Pour reserved marinade into saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs if desired.
ORANGE CHILI ROASTED TURKEY
A great new flavor for roasting turkeys. Using an injector will make the turkey super moist. The amounts given here are for an 18 pound turkey.
Provided by Mirj2338
Categories Whole Turkey
Time 4h20m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Remove giblets and neck from turkey, reserve for gravy.
- Rinse turkey with cold running water and drain well.
- Blot dry with paper towels inside and out.
- Preheat oven to 325° degrees.
- Reduce orange juice down to 1 cup.
- Melt margarine with chili powder and garlic powder.
- Mix in reduced orange juice.
- Cool slightly.
- Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
- Use an injector to inject the mixture into the turkey, especially in the meaty parts of the breast and thighs (see photo).
- Sprinkle inside and out with salt and pepper.
- Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
- Roast turkey in a pre-heated, 325° F oven.
- Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time.
- Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F in the breast.
- Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Nutrition Facts : Calories 634.5, Fat 37.2, SaturatedFat 9.6, Cholesterol 218, Sodium 350.3, Carbohydrate 4.7, Fiber 0.3, Sugar 3.3, Protein 66
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