TURKEY BURGERS WITH ORANGE MUSTARD GLAZE
Steps:
- Prep the burgers: Combine the salt, paprika, pepper and granulated garlic in a small bowl. Form 6 turkey patties and sprinkle on both sides with the seasoning mixture.
- Make the glaze: Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic and jalapenos and saute until the onion is translucent, about 10 minutes. Add the marmalade, mustard, black pepper and chili powder and cook about 2 minutes, until fully combined. Reserve until ready to use.
- Preheat a grill to high. Grill the patties until nice markings are shown, about 5 minutes per side, then reduce the flame to medium and cook until well done, 12 more minutes, flipping after 5 minutes. At the same time, toast the buns on the grill.
- Serve the burgers on the buns; top with the glaze, lettuce, tomato and red onion. Serve with pickles.
HAPPY ORANGE TURKEY
Here's the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird that will become one of your favorite turkey recipes ever. -Tara Baier, Menomonie, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 374 calories, Fat 19g fat (7g saturated fat), Cholesterol 156mg cholesterol, Sodium 238mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
ROAST TURKEY WITH APPLE-CIDER GRAVY
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- In a pot large enough to hold the turkey, combine all of the brine ingredients and stir. Add the turkey to the pot, cover, and refrigerate for 8 to 10 hours. Remove the turkey from the pot, discard the brine, and rinse the turkey thoroughly under cold water. Pat dry.
- Preheat the oven to 275 degrees.
- Combine the onion, celery, apple, parsnip, quince, herbs, and spices in a bowl and toss. Spoon into the cavity of the turkey.
- Truss the turkey, tying its legs together tightly with kitchen twine. Place the turkey on a roasting rack set in a large roasting pan. Cover tightly with aluminum foil, place in the oven, and roast for 2 1/2 hours.
- Uncover the turkey and reserve the foil. Increase the oven temperature to 375 degrees F. Brush the turkey with half of the melted butter and cook for 30 minutes. Brush on the remaining butter and continue cooking for about 1 hour and 15 minutes longer, basting every 30 minutes, until a meat thermometer inserted in the thigh registers 150 degrees. (The internal temperature will rise 10 degrees while the turkey rests).
- Transfer the turkey to a cutting board. Pour off the fat from the roasting pan. Spoon the vegetables from the cavity of the turkey into the pan; cover the turkey loosely with the reserved foil, and let rest for 30 minutes.
- Meanwhile, make the gravy: Add the butter to the roasting pan with the vegetables. Place the pan over medium heat, using 2 burners if necessary. Use a wooden spoon to stir and brown the vegetables lightly, 3 to 4 minutes. Add the flour and cook for 3 more minutes, stirring occasionally. Stir in the cider, bring to a boil, and cook until reduced and thickened, 2 to 3 minutes, scraping the bottom of the pan to release the turkey drippings. Transfer the gravy to a 3-quart saucepan, add the chicken stock, and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, until the gravy has thickened, about 10 minutes. Pour any juices that have accumulated around the turkey into the pan and continue cooking for 1 more minute. Season with the salt and pepper. Strain the gravy into a warm sauceboat.
- Carve the turkey and serve with 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.
CIDER ROAST TURKEY
Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table
Provided by Jane Hornby
Time 4h15m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
- Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
- To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).
Nutrition Facts : Calories 704 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 82 grams protein, Sodium 1.77 milligram of sodium
ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER-MUSTARD GRAVY
The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from Home. From Bob Appetit, November 2002.
Provided by lazyme
Categories Whole Turkey
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- For turkey:.
- Mix first 6 ingredients in small bowl.
- Rinse turkey inside and out; pat dry.
- Place on rack set in large roasting pan.
- Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper.
- Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.).
- Set rack at lowest position in oven and preheat to 350°F
- If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs.
- If stuffing turkey, spoon stuffing loosely into both cavities.
- Tuck wing tips under; tie legs together loosely to hold shape.
- Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey.
- Place turkey in oven with tail at back.
- Roast turkey 45 minutes.
- Add 2 cups broth to pan; baste turkey.
- Turn pan around.
- Roast turkey 45 minutes.
- Add 1 cup broth; baste with pan juices.
- Turn pan around and cover turkey loosely with foil.
- Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed.
- Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- For gravy:.
- Strain pan juices into 8-cup measuring cup.
- Spoon off fat.
- Melt butter in large saucepan over medium-high heat.
- Add onion; saute 3 minutes.
- Add flour and stir until golden, about 5 minutes.
- Whisk in apple and all remaining ingredients, then pan juices.
- Bring gravy to boil.
- Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes.
- Season gravy with salt and pepper.
- Serve turkey with gravy.
Nutrition Facts : Calories 1477.9, Fat 76.5, SaturatedFat 25.1, Cholesterol 569.6, Sodium 1301.5, Carbohydrate 18.9, Fiber 2.1, Sugar 11, Protein 169
ROAST TURKEY WITH MAPLE-MUSTARD GLAZE AND PAN GRAVY
Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme-the glaze yields a super-flavorful bird. Turn the neck and giblets into a stock and use to make the white-wine gravy served alongside.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 4h5m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- Turkey: In a saucepan, combine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bite-size pieces; reserve for gravy.
- Meanwhile, preheat oven to 425 degrees. Combine 2 tablespoons salt and 3/4 teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan.
- Roast turkey 1 hour, adding water or more stock to pan, 1/4 cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves.
- Reduce oven temperature to 350 degrees; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150 degrees, 30 to 35 minutes. Brush with maple-syrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165 degrees, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes.
- Gravy: Meanwhile, remove rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2 1/2 cups stock to pan; return to a boil. Whisk remaining 1/2 cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.
More about "orange and mustard basted turkey with apple cider mustard gravy food"
10 BEST TURKEY BASTING SAUCE RECIPES - YUMMLY
From yummly.com
CITRUS MUSTARD BASTED TURKEY | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
ROAST HERITAGE TURKEY WITH CIDER GRAVY RECIPE - BON …
From bonappetit.com
ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER …
From bonappetit.com
Servings 8
HAM GLAZE WITH APPLE CIDER & MUSTARD RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: MUSTARD-GLAZED GAMMON WITH CIDER GRAVY - FOOD NEWS
From foodnewsnews.com
WHOLE ROASTED THANKSGIVING TURKEY WITH MUSTARD GRAVY
From canadianturkey.ca
HOLIDAY ROASTED TURKEY WITH MUSTARD GRAVY | FRENCH'S
From mccormick.com
EVERYDAY FOOD BY FAY • APPLE AND MUSTARD GRAVY
From askwhatsforlunch.tumblr.com
CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY
From mealplannerpro.com
CIDER BASTED TURKEY AND APPLE GRAVY- WIKIFOODHUB
From wikifoodhub.com
RECIPE: ROAST TURKEY BREAST WITH MUSTARD-MAPLE AND ORANGE BASTE
From seattletimes.com
CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY - GLUTEN FREE RECIPES
From fooddiez.com
HARD CIDER MUSTARD - THE SPLENDID TABLE
From splendidtable.org
RACHAEL'S MAPLE MUSTARD GRAVY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ORANGE- AND MUSTARD-BASTED TURKEY WITH APPLE CIDER …
From pinterest.com
TURKEY ROULADE WITH CRANBERRY-CORNBREAD FILLING AND CIDER …
From prevention.com
CIDER-BASTED TURKEY WITH ROASTED APPLE GRAVY
From mealplannerpro.com
HOMEMADE TARRAGON MUSTARD WITH APPLE CIDER VINEGAR
From thespicetrain.com
ORANGE-MUSTARD TURKEY TENDERLOIN - TURKEY WITH ORANGE & WHOLE …
From youtube.com
MUSTARD BUTTER-BASTED ROAST TURKEY WITH BACON - BBC GOOD FOOD
From bbcgoodfood.com
ORANGE AND MUSTARD-MARINATED ASPARAGUS - LOS ANGELES TIMES
From latimes.com
ROASTED TURKEY WITH HONEY MUSTARD GLAZE & APPLE GRAVY - SMAK …
From smakdab.ca
ORANGE AND MUSTARD BASTED TURKEY WITH APPLE CIDER MUSTARD GRAVY
From wikifoodhub.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
WORLD CINNAMON BEST RECIPES : CIDER-BASTED TURKEY AND APPLE …
From worldbestcinnamonrecipes.blogspot.com
JAMIE GWEN RECIPES: ROAST TURKEY WITH APPLE CIDER MUSTARD …
From hsn.com
CIDER-BASTED ROASTED TURKEY WITH APPLE GRAVY
From performancefoodservice.com
APPLE CIDER GRAVY RECIPE - SERIOUS EATS
From seriouseats.com
ORANGE JUICE TURKEY BASTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPES/ORANGE-AND-MUSTARD-BASTED-TURKEY-WITH-APPLE …
From github.com
CIDER BASTED TURKEY WITH ROASTED APPLE GRAVY RECIPE
From foodreference.com
CITRUS MUSTARD BASTED TURKEY | BUTTERBALL®
From butterball.com
RECIPE: HERB-ROASTED TURKEY WITH CIDER BASTE - THE SEATTLE TIMES
From seattletimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love