Best Awesome Tangerine Glazed Turkey Recipes

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ROASTED TURKEY A LA TANGERINE



Roasted Turkey a la Tangerine image

Provided by Bobby Flay

Categories     main-dish

Time 6h45m

Yield 10 to 12 servings

Number Of Ingredients 30

4 cups fresh tangerine juice
2 cups champagne vinegar
2 cups clover honey
Finely grated zest of 2 tangerines
Kosher salt and freshly ground black pepper
One 17-pound whole fresh turkey, rinsed well and patted dry
Olive oil, for brushing turkey
Kosher salt and freshly ground black pepper
Small bunch fresh flat-leaf parsley
Small bunch fresh rosemary
Small bunch fresh sage
Small bunch fresh thyme
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 medium onions, quartered
6 to 7 cups homemade chicken stock
5 to 7 cups homemade chicken stock, warmed
2 tablespoons unsalted butter
2 tablespoons olive oil
1 carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 medium Spanish onion, coarsely chopped
2 cloves garlic, chopped
1/4 cup plus 2 tablespoons flour
1 cup dry white wine
1/2 teaspoon whole black peppercorns
2 tablespoons orange liqueur, such as Grand Marnier
1 teaspoon crushed pink peppercorns
Kosher salt and freshly ground black pepper
Finely grated zest of 1 tangerine

Steps:

  • For the tangerine gastrique: Combine the tangerine juice and vinegar in a medium nonreactive saucepan over high heat. Cook until reduced by half. Add the honey and continue cooking until reduced to 2 cups. Stir in the tangerine zest and salt and pepper to taste, and transfer to a bowl to cool. Reserve 1/4 cup for the gravy and use the rest for the turkey.
  • For the turkey a la tangerine: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450 degrees F.
  • Brush the entire turkey with oil and sprinkle liberally with salt and pepper. Sprinkle the cavity of the turkey with salt and pepper and fill with the parsley, rosemary, sage, thyme and half of the carrots, celery and onions.
  • Put 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Place the remaining carrots, celery and onions on the bottom of a large roasting pan. Set the turkey on top of the vegetables and roast until lightly golden brown, about 45 minutes.
  • Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes. When the breasts register 150 degrees F on an instant-read thermometer, begin basting the turkey with some of the gastrique. Continue roasting and basting with the gastrique until the breasts register 160 degrees F, 2 1/4 to 2 1/2 hours.
  • Remove the turkey from the oven and transfer to a baking sheet, keeping the oven at 350 degrees F. Remove the legs and transfer to a roasting pan. Tent the turkey loosely with foil and let rest 30 minutes before slicing.
  • Strain the pan drippings into a bowl and discard the solids. Add enough stock to make 4 cups liquid. In a pot over medium-high heat, bring the liquid to a simmer. Transfer the simmering liquid to the roasting pan with the legs, cover with foil and braise in the oven until tender, about 1 hour.
  • Remove the legs from the braising liquid and transfer to a baking sheet, reserving the braising liquid for the gravy. Switch the oven to broil. Brush the legs with some of the gastrique and place under the broiler until glazed and crispy, about 8 minutes.
  • For the gravy: In a saucepan, combine the turkey leg braising liquid with enough warm stock to make 7 cups and keep warm over low heat.
  • In a large saucepan over medium heat, heat the butter and oil until the oil begins to shimmer. Add the carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds.
  • Whisk in the flour and cook until lightly golden brown, about 5 minutes. Whisk in the wine and cook until reduced by two-thirds. Whisk in the hot stock and black peppercorns and cook until thickened. Bring to a simmer and continue cooking, stirring occasionally, until the flour taste has been cooked out and the gravy coats the back of a wooden spoon, about 8 minutes.
  • Strain the mixture through a fine sieve into a clean saucepan, bring to a simmer and cook until slightly reduced. Add the reserved 1/4 cup tangerine gastrique, the orange liqueur and pink peppercorns and cook for an additional minute. Season with salt and pepper and stir in the tangerine zest. Serve the gravy alongside the turkey.

AWESOME TURKEY GIBLET STOCK



Awesome Turkey Giblet Stock image

This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple and Cranberry Stuffing--or your favorite gravy. To make life easy on Thanksgiving Day, prepare this stock in advance. (Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use).

Provided by Stacy M. Polcyn

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 1h45m

Yield 1

Number Of Ingredients 8

1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 bay leaf
1 teaspoon whole black peppercorns

Steps:

  • In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.
  • Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 26.6 g, Cholesterol 688.1 mg, Fat 10.7 g, Fiber 5.9 g, Protein 49.7 g, SaturatedFat 3.2 g, Sodium 334.6 mg, Sugar 8.2 g

ORANGE-GLAZED TURKEY



Orange-Glazed Turkey image

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

2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried savory
2 teaspoons rubbed sage
1 turkey (18 to 20 pounds)
2 medium pears, thinly sliced
1 large onion, quartered
1 celery rib, quartered
1/2 cup butter, melted
3/4 cup orange marmalade
3/4 cup orange juice
1 tablespoon honey

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.

CHIPOTLE CITRUS-GLAZED TURKEY TENDERLOINS



Chipotle Citrus-Glazed Turkey Tenderloins image

This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.-Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (1/2 cup sauce).

Number Of Ingredients 10

4 turkey breast tenderloins (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
3/4 cup orange juice
1/4 cup lime juice
1/4 cup packed brown sugar
1 tablespoon molasses
2 teaspoons minced chipotle peppers in adobo sauce
2 tablespoons minced fresh cilantro

Steps:

  • Sprinkle turkey with salt and pepper. In a large skillet, brown turkey in oil on all sides., Meanwhile, in a small bowl, whisk the juices, brown sugar, molasses and chipotle peppers; add to skillet. Reduce heat and simmer for 12-16 minutes or until turkey reaches 165°. Transfer turkey to a cutting board; let rest for 5 minutes., Simmer glaze until thickened, about 4 minutes. Slice turkey and serve with glaze. Top with cilantro.

Nutrition Facts : Calories 274 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 252mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 35g protein.

HOLIDAY TURKEY WITH HONEY ORANGE GLAZE



Holiday Turkey With Honey Orange Glaze image

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

2 teaspoons rubbed sage
2 teaspoons salt
1 pinch dried thyme
1 (16 pound) whole turkey, neck and giblets removed
¼ cup butter
⅓ cup orange juice
⅓ cup orange marmalade
1 ½ teaspoons honey
1 orange, peeled, sectioned, and cut into bite-size pieces

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

HONEY-GLAZED TURKEY



Honey-Glazed Turkey image

Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. -Mary Smolka, Spring Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 20 servings (8 cups stuffing).

Number Of Ingredients 21

1 turkey (14 to 16 pounds)
GLAZE:
1/2 cup honey
1/2 cup Dijon mustard
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
STUFFING:
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
12 cups unseasoned stuffing cubes or dry bread cubes
1 tablespoon poultry seasoning
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dried rosemary, crushed
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt
3-1/4 to 3-3/4 cups boiling water

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

Nutrition Facts : Calories 464 calories, Fat 14g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 2g fiber), Protein 51g protein.

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