ROASTED TURKEY RUBBED WITH ROASTED JALAPENO, FRESH SAGE AND ORANGE BUTTER
Steps:
- Put orange juice in a small nonreactive saucepan and bring to a boil over high heat. Cook until reduced about 1/4 cup. Let cool to room temperature.
- Put the butter, cool orange syrup, zest, jalapeno and sage in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl. Can be made 1 day in advance and stored, covered in the refrigerator. Bring to room temperature before using.
- Preheat oven to 450 degrees F. Remove neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Rub the entire surface with 1/2 of the butter. Season the skin and the cavity liberally with salt and pepper. Truss the turkey and place on rack in a large roasting pan.
- Roast the turkey for 30 minutes, then turn the temperature down to 375 degrees and continue roasting for 1 1/2 hours or until the internal temperature reaches 165 degrees F, brushing with the remaining butter every 15 minutes. Remove the turkey from the oven and let rest for 20 minutes before carving.
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
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
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.
SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB
Provided by Sunny Anderson
Categories main-dish
Time 14h15m
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
- For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
- When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
- To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
- For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
- Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
- For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
- Preheat the oven to 400 degrees F.
- Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
- Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.
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
HOLIDAY TURKEY WITH HONEY ORANGE GLAZE
The best recipe by far we have ever made for Thanksgiving. The glaze makes the turkey sweet and succulent!
Provided by Sarah Watson
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 6h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Combine sage, salt, and thyme in a small bowl. Rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. Set remaining sage mixture aside. Bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in the remaining sage mixture. Brush the turkey with the glaze.
- Bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 581.7 calories, Carbohydrate 4.5 g, Cholesterol 220.7 mg, Fat 27.8 g, Fiber 0.1 g, Protein 73.6 g, SaturatedFat 8.9 g, Sodium 429.9 mg, Sugar 4 g
TURKEY A L'ORANGE
This is the BEST I have ever tasted!! I love citrus with chicken and this is yummy!! I always double the sauce because my family likes the sauce on everything. I usually serve this with some rice and green beans.
Provided by babygirl65
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- From 1 or 2 oranges, squeeze 1/3 cup of juice. Cut remaining orange into 1/4" thick slices (this is optional). In a small bowl, combine orange juice, broth, brandy, marmalade and cornstarch. Stir until blended, set aside.
- In a non-stick skillet, heat oil over medium heat until hot. Add turkey cutlets, sprinkle with salt and pepper (I use Nature's Seasoning, personsal preference).
- Cook cutlets, 5-8 minutes on each side or until lightly browned on the outside and no longer pink on the inside. Transfer to a platter and keep warm.
- Add orange slices to skillet, cook 2 minutes. Transfer orange slices to platter with chicken (again orangel slices are optional).
- Stir juice mix to blend and add to skillet. Heat to boil, and boil for 1 minute, Add cutlets and orange slices back into pan. Keep warm until ready to servce.
Nutrition Facts : Calories 243.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 70.4, Sodium 447.6, Carbohydrate 18.6, Fiber 2.3, Sugar 14.7, Protein 29.4
STUFFED ORANGE PEPPERS
Orange bell peppers are stuffed with a mixture of ground turkey, onion, tomatoes, rice, and cheese. Make it an appetizer with mini bell peppers to serve at a party. Add some color. Whatever you have, cilantro, parsley, any herb to add to the look and taste. Enjoy!
Provided by kflamed13
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; cook orange bell peppers until slightly softened, about 5 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir turkey and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir tomatoes, rice, 1/2 cup water, and liquid smoke into turkey mixture; cover skillet and simmer until rice is tender, about 15 minutes. Remove skillet from heat; stir Gouda cheese into turkey mixture.
- Stuff each orange bell pepper with turkey mixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 23.4 g, Cholesterol 78.6 mg, Fat 12.3 g, Fiber 2 g, Protein 22.9 g, SaturatedFat 5.2 g, Sodium 316.8 mg, Sugar 5.5 g
ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR
Steps:
- Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity
- Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
- Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
- Let the turkey cool for at least 15 minutes before carving.
More about "roasted pepper turkey with orange liqueur food"
TOASTED TURKEY AND ROASTED PEPPER SANDWICHES
From pillsbury.com
ORANGE-SPICE ROAST TURKEY RECIPE - PILLSBURY.COM
From pillsbury.com
OVEN ROASTED TURKEY WITH OLIVE OIL, SALT AND PEPPER
From homebakedjoy.com
ROASTED PEPPER & TURKEY SANDWICHES RECIPE | LAND …
From landolakes.com
DR. PEPPER ROAST TURKEY RECIPE | CDKITCHEN.COM
From cdkitchen.com
GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE
From inspiredtaste.net
ORANGE-SCENTED ROAST TURKEY - GOOD HOUSEKEEPING
From goodhousekeeping.com
ORANGE AND HERB ROASTED TURKEY RECIPE
From cdkitchen.com
ORANGE HERB ROASTED TURKEY - MOM FOODIE
From momfoodie.com
ORANGE THYME TURKEY - THE BEST ROASTED TURKEY RECIPE - SAVORY …
From savoryexperiments.com
SAGE & ORANGE BUTTER ROASTED TURKEY - CHEF JEAN PIERRE
From chefjeanpierre.com
ORANGE AND HONEY TURKEY BREAST | RICARDO
From ricardocuisine.com
TURKEY LOIN WITH ORANGE | FOOD FROM PORTUGAL
From foodfromportugal.com
ROAST TURKEY WITH ORANGE-HERB BUTTER | WILLIAMS SONOMA
From williams-sonoma.com
CHILI RUBBED TURKEY WITH ORANGE - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR- WIKIFOODHUB
From wikifoodhub.com
ROASTED MAPLE AND ORANGE-GLAZED TURKEY RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROAST TURKEY WITH ORANGE-ROSEMARY BUTTER AND PAN GRAVY
From bonappetit.com
TURKEY à L’ORANGE - PRICE CHOPPER READY
From pricechopperready.com
TURKEY & ROASTED RED PEPPER SKILLET - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
ORANGE AND HONEY ROASTED TURKEY - PLUS SOME TURKEY WISDOM
From joeats.net
ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALTED ROAST TURKEY WITH ORANGE, FALL SPICES, AND SHERRY GRAVY
From bonappetit.com
ROSEMARY-ORANGE ROAST TURKEY RECIPE | MYRECIPES
From myrecipes.com
EASY RECIPE ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR
From sharerecipe.net
ORANGE GLAZED TURKEY BREAST RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
MAPLE-PEPPER ROASTED TURKEY RECIPE - SANFORD D'AMATO | FOOD
From foodandwine.com
SALT-AND-PEPPER ROASTED TURKEY RECIPE | MYRECIPES
From myrecipes.com
TURKEY à LA ORANGE - OUR FAMILY FOODS
From ourfamilyfoods.com
ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR - IFOOD.TV
From ifood.tv
ORANGE ROSEMARY ROASTED TURKEY - PLUM STREET COLLECTIVE
From plumstreetcollective.com
RECIPES/ROASTED-PEPPER-TURKEY-WITH-ORANGE-LIQUEUR-358349.JSON …
From github.com
ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR - RECIPELINK.COM
From recipelink.com
PEPPER CHOCOLATE LIQUEUR — MY SWEET RECIPES
From mysweet.recipes
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