CRANBERRY ORANGE TURKEY THIGHS RECIPE
The flavors of Thanksgiving come through with this simple Cranberry Orange Turkey Thighs recipe that only takes one pan!
Provided by Steph Gaudreau
Categories Main Course
Time 1h10m
Number Of Ingredients 7
Steps:
- Pat the turkey thighs dry with paper towel, and lightly sprinkle them with salt and pepper on both sides. Preheat the oven to 400F.
- In a large cast iron skillet, melt the ghee over medium-high heat. When the fat is shimmering, add the turkey thighs skin side down. Sear for 5+ minutes or until the turkey skin releases easily from the pan and is golden in color. Sear for another 5 minutes with the flesh side down. Turn off the heat.
- Carefully arrange the orange slices and herbs by tucking them under the seared meat. Use tongs because the meat is hot.
- Put the whole cast iron skillet into the oven, and roast the turkey thighs for 45+ minutes or until a meat thermometer reads 165F when inserted into the thickest part of the meat (not on the bone) or until the juices run clear. You may need more or slightly less time depending on the size of the turkey thighs, so watch accordingly.
- After 20 minutes goes by, sprinkle the fresh cranberries over the top of the meat and continue roasting.
- Adjust seasonings with salt and pepper.
Nutrition Facts : Calories 63 kcal, Carbohydrate 7 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 5 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
TURKEY SALISBURY STEAK WITH CRANBERRY-ORANGE GRAVY
I made this one night on a whim, not knowing what to do with the ground turkey I had taken out of the freezer. It came out amazing! I served it over baked stuffing and with green bean casserole. My two picky eaters (8 and 5) loved this recipe.
Provided by Tasha Shuten
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 22.3 g, Cholesterol 86.8 mg, Fat 7.3 g, Fiber 3.4 g, Protein 18.3 g, SaturatedFat 1.9 g, Sodium 144.8 mg, Sugar 6.9 g
CRANBERRY ORANGE TURKEY THIGHS RECIPE
Steps:
- Preheat oven to 350°F
- Rinse and dry turkey thighs. Season with salt and pepper. Place skin side up in large casserole or dutch oven. Drizzle oranges and cranberry sauce over turkey, including can juices.
- Cook, uncovered approximately 1 1/2 hours. Let rest, serve and enjoy.
Nutrition Facts : Calories 910 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 404 milligrams cholesterol, Fat 34 grams fat, Fiber 3 grams fiber, Protein 85 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 508 grams sodium, Sugar 54 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
CRANBERRY-ORANGE GLAZED TURKEY
Provided by Giada De Laurentiis
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
- Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
- Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
- Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
- Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
- Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
- In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.
ROAST TURKEY WITH CRANBERRY-ORANGE GLAZE
Bake the flavors of Thanksgiving right into the bird with this cranberry-orange glaze with garlic and chipotle.
Provided by Food Network Kitchen
Time 4h30m
Yield 8
Number Of Ingredients 13
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.
CRANBERRY-ORANGE GLAZED TURKEY
Enjoy this roasted turkey that's glazed with cranberry and orange mixture - a perfect dinner for Thanksgiving occasion.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 633, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 73 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 522 mg
CRANBERRY-ORANGE ROASTED TURKEY
You'll have an elegant centerpiece to your meal with this tender, juicy turkey. The cranberry makes it so good. It has such a wonderful aroma and flavor. -Kara de la Vega, Santa Rosa, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 14 servings (3-1/2 cups sauce).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 257 calories, Fat 6g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 308mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CRANBERRY TURKEY BREAST WITH GRAVY
This is wonderful served for a main holiday meal, because it's so convenient. The turkey turns out tender and moist. You can use extra slow cookers to prepare side dishes such as homemade stuffing.-Shirley Welch, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 12 servings (3 cups gravy).
Number Of Ingredients 8
Steps:
- Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 318 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
GRILLED TURKEY WITH CRANBERRY GRAVY
Make and share this Grilled Turkey With Cranberry Gravy recipe from Food.com.
Provided by lazyme
Categories Whole Turkey
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For turkey:.
- Soak wood chips in water to cover 30 minutes and drain well.
- Rinse turkey and pat dry inside and out.
- Season turkey inside and out with salt and pepper and pack neck cavity loosely with some lemon halves and herbs.
- Fold neck skin under body and fasten with a skewer.
- Fill body cavity loosely with some lemon halves and herbs.
- Fold neck skin under body and fasten with a skewer.
- Fill body cavity loosely with remaining lemon halves and herbs and truss turkey.
- Put an oiled rack inside a metal roasting pan that will fit inside grill.
- Spread turkey with butter and put on rack in pan.
- Add water to pan.
- Prepare grill:.
- Open vents in lid and bottom of grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear.
- Position rack with wider openings over briquettes and light briquettes. (They will be ready for cooking as soon as they turn grayish-white in color, 20 to 30 minutes.)
- Shake excess water off wood chips and put evenly on top of briquettes. When chips begin to smoke, in about 2 minutes, the grill is ready.
- Grill turkey on rack in pan in grill, covered, over glowing coals 1 hour. (Do not remove lid during cooking.)
- Remove lid and add 10 more briquettes on each side.
- Grill turkey, covered, 1 hour more.
- Remove lid and add 10 more briquettes on each side.
- Grill turkey 1 hour more and insert a meat thermometer in fleshy part of a thigh.
- If thermometer registers 180F and juices run clear when thigh is pierced, turkey is done. If turkey is not done, add 10 more briquettes on each side and test for doneness in same manner every 15 minutes.
- Transfer turkey to a heated platter, reserving juices in pan, and discard string.
- Keep turkey warm, covered loosely with foil.
- Begin making gravy while grilling turkey:.
- In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst.
- In a blender in batches puree cranberry mixture until smooth, transferring to a bowl.
- Cranberry mixture may be make 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
- Skim fat from pan juices, reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits.
- Simmer pan juices 3 minutes, stirring, and reserve off heat.
- In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
- Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally.
- Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan.
- Season gravy with salt and pepper and keep warm.
- Discard lemon halves and herbs from turkey cavities.
- Garnish turkey with lemon halves and/or slices and herbs.
Nutrition Facts : Calories 1484.1, Fat 75.4, SaturatedFat 25.3, Cholesterol 570.8, Sodium 521.4, Carbohydrate 28.8, Fiber 2.9, Sugar 21.2, Protein 163.1
TURKEY THIGHS WITH PICKLED CRANBERRIES AND ONIONS FOR TWO
Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. You can scale this recipe to feed as many as you're serving, or if you want to make extra for leftovers. Simply double, triple or even quadruple it, spreading out the thighs on your largest sheet pan. Or you can halve it to feed one. The quick-pickled onions and cranberries are a tangy contrast to the richness of the meat, and, with their fuchsia hue, a welcome bit of color on the plate.
Provided by Melissa Clark
Categories poultry, main course
Time 3h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.
- Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.
- Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)
- Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)
- Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.
HERB ROASTED TURKEY WITH CRANBERRY GRAVY
Enjoy this herb roasted turkey basted with Progresso® chicken broth for your holiday dinner. Cranberry-sage gravy provides a special, tasty new twist your guests will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h45m
Yield 12
Number Of Ingredients 20
Steps:
- Heat oven to 375°F. Wash turkey, inside and out and dry well. Coat inside and out with oil. Season turkey on the outside with salt and pepper, pressing it in to adhere. Place 2 rosemary sprigs, 1 thyme sprig, 1 sage sprig, 1 oregano sprig and the lemon halves in turkey cavity. In bottom of large roasting pan, place a cooling or roasting rack. Place seasoned turkey on rack and arrange carrots, celery and the remaining herbs on the bottom of the pan around turkey. Pour 1 carton broth and 4 cups water over vegetables and herbs.
- Roast uncovered 2 to 2 1/2 hours, basting with pan broth every 30 minutes, until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads at least 165°F. Remove turkey from pan and allow to rest 15 minutes before carving. Strain and reserve pan juices; discard vegetables.
- Meanwhile, in 2-quart saucepan, heat cranberries, 1 cup water and the sugar to boiling. Reduce heat and simmer 20 minutes or until cranberries are tender; cool about 5 minutes. In blender, puree cranberries with 2 teaspoons sage until smooth; set aside.
- While turkey is resting, make cranberry gravy. In 3-quart heavy saucepan, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blond roux forms. Add reserved pan juices, 1 carton broth and the pureed cranberries; heat to boiling over high heat. Reduce heat and simmer, stirring frequently, until thickened and ready to serve.
Nutrition Facts : Calories 630, Carbohydrate 29 g, Cholesterol 250 mg, Fat 1 1/2, Fiber 2 g, Protein 70 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 20 g, TransFat 1/2 g
ORANGE CRANBERRY GRAVY
Very easy! Combined cranberry sauce and gravy to serve with our New Year's Day turkey. The whole family loved it, and some of them are pretty picky eaters. I don't like the traditional turkey gravy so I used a classic brown gravy mix for base. Can be easily doubled. Great for dipping!
Provided by MissNathalie
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare brown gravy as indicated on pouch.
- Whisk in cranberry sauce, zest, orange juice and rosemary.
- Simmer for 5 minutes on low heat.
Nutrition Facts : Calories 69.1, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 237.4, Carbohydrate 16, Fiber 1.1, Sugar 10.8, Protein 0.8
GRILLED TURKEY WITH CRANBERRY GRAVY
Steps:
- For turkey:
- Soak wood chips in water to cover 30 minutes and drain well.
- Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some lemon halves and herbs. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some lemon halves and herbes. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with remaining lemon halves and herbs and truss turkey.
- Put an oiled rack inside a metal roasting pan that will fit inside grill. Spread turkey with butter and put on rack in pan. Add water to pan.
- Prepare grill:
- Open vents in lid and Bottom of grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Position rack with wider openings over briquettes and light briquettes. (They will be ready for cooking as soon as they turn grayish-white in color, 20 to 30 minutes.) Shake excess water off wood chips and put evenly on top of briquettes. When chips begin to smoke, in about 2 minutes, the grill is ready.
- Grill turkey on rack in pan in grill, covered, over glowing coals 1 hour. (Do not remove lid during cooking.) Remove lid and add 10 more briquettes on each side. Grill turkey, covered, 1 hour more. Remove lid and add 10 more briquettes on each side. Grill turkey 1 hour more and insert a meat thermometer in fleshy part of a thigh. If thermometer registers 180°:F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, add 10 more briquettes on each side and test for doneness in same manner every 15 minutes.
- Transfer turkey to a heated platter, reserving juices in pan, and discard string. Keep turkey warm, covered loosely with foil.
- In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst. In a blender in batches purée cranberry mixture until smooth, transferring to a bowl. Cranberry mixture may be make 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
- Skim fat from pan juices, reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits. Simmer pan juices 3 minutes, stirring, and reserve off heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally. Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan. Season gravy with salt and pepper and keep warm.
- Discard lemon halves and herbs from turkey cavities. Garnish turkey with lemon halves and/or slices and herbs.
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CURRIED CRANBERRY-ORANGE TURKEY THIGHS - UNCLE JERRY'S …
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Cuisine AmericanTotal Time 1 hr 30 minsCategory Turkey RecipesCalories 1043 per serving
- Preheat oven to 350 degrees. Mix curry powder, nutmeg, salt and pepper together in a small bowl. Set aside.
- Rinse turkey and pat dry. Rub each thigh liberally with seasoning mixture and place skin-side up in a shallow roasting dish. Pour cranberry sauce and oranges over and around turkey. (Be sloppy, it's OK!)
- Bake at 350 degrees until the internal temperature of the turkey reaches 160 degrees (approximately 55 to 65 minutes.) Remove from heat, cover loosely with foil and rest for 10 minutes.
- Place turkey in an oven proof dish just large enough to comfortably hold all 4 portions. Cover with cranberry sauce and oranges. Sprinkle with curry powder, ground nutmeg, salt and pepper.
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