Best Happy Orange Turkey Recipes

ORANGE-GLAZED TURKEY

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.

GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE

Steps:

• Heat oven to 325 degrees F.
• Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
• Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
• Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
• Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It's best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you'd like, cover the turkey loosely with aluminum foil and continue to roast until done.
• When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.

ORANGE TURKEY

Steps:

• Line a large roasting pan with aluminum foil, then add the rack. Preheat the oven to 325°F.
• Transfer the turkey to the prepared roasting pan, and loosen the skin around the turkey breasts. Carefully slide 2 tablespoons of butter pieces underneath the loosened skin.
• Sprinkle the salt and pepper over the top of the turkey in an even layer. Place the citrus pieces into the cavity of the turkey until the entire cavity is full.
• Tie the turkey legs together to ensure the citrus stays in place.
• Cover the turkey with foil, and bake for 20-25 minutes per pound, about 3 to 4 hours depending on the size of the turkey.
• During the last 30 to 45 minutes, remove the foil. If the skin looks like it's beginning to dry, slowly pour melted butter over the turkey. Repeat as needed to keep the skin moist and flavorful.
• The turkey is done when an instant read thermometer inserted into the thigh registers 180°F and 170°F in the breast. Remove the turkey from the oven, and allow it to rest for 20 minutes before carving.

HOLIDAY TURKEY WITH HONEY ORANGE GLAZE

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.

ROAST TURKEY WITH ORANGE AND SAGE

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.

TURKEY WITH ORANGE SAUCE

Steps:

• Sprinkle turkey with 1/4 teaspoon salt and pepper; place in a microwave-safe 11x7-in. dish. Cover, venting one corner, and microwave on high for 3 minutes. , Turn turkey; cover and microwave 1 to 1-1/2 minutes longer or until turkey is no longer pink and a thermometer reads 170°., In a microwave-safe bowl, combine the cornstarch, brown sugar, orange juice, lemon juice, butter and remaining salt. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until thickened; stir until smooth. Serve with turkey.

ROAST TURKEY WITH ORANGES, BAY LEAVES, RED ONIONS, AND PAN GRAVY

Steps:

• Roast turkey:
• Preheat oven to 425°F.
• Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
• Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
• While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
• Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours). Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 180°F).
• Make gravy:
• Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total. Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer. Pour stock through a fine sieve back into glass measure and discard onions.
• Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes. Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
• Serve turkey with gravy on the side.