Orange Glazed Turkey Recipe

Summary

Preparation Time5 MinCooking Time2 Hr 0 Min
Ready In2 Hr 5 MinDifficulty LevelVery Easy
Health IndexAverageServings6
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 Turkey breast5
 Season salt To Taste (To Season)
 Pepper To Taste
 Turkey gravy21 Ounce (2 Cans, 10 1/2 Ounce Each)
 Sweet orange marmalade2⁄3 Cup (10.67 tbs)
 Dijon-style mustard1 Tablespoon
 Orange slices4 (For Garnish)
 Fresh rosemary sprigs2 (Few Sprigs For Garnish)

Nutrition Facts

Serving size

Calories 1174 Calories from Fat 412

% Daily Value*

Total Fat 46 g70.7%

Saturated Fat 12.4 g62.2%

Trans Fat 0 g

Cholesterol 430.5 mg

Sodium 990.5 mg41.3%

Total Carbohydrates 37 g12.4%

Dietary Fiber 0.36 g1.4%

Sugars 26.7 g

Protein 144 g288.2%

Vitamin A 1.6% Vitamin C 3.2%

Calcium 10.1% Iron 43.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Wash and drain the turkey.
2. Pat dry with kitchen towel.
3. Sprinkle salt and pepper and rub all over.
4. Preheat the oven to 325°F

MAKING
5. Place a rack over a roasting pan.
6. Place the turkey, breast side up on the rack.
7. Into the thickest portion of the turkey breast, insert a meat thermometer, making sure that it is away from the bone.
8. Place in the preheated oven and roast the turkey for almost 2 hours.
9. While the turkey is roasting, prepare the glaze by combining remaining ingredients in a medium saucepan.
10. Place pan on a medium high flame and bring the sauce to a boil, stirring all the while, until marmalade has melted.
11. Brush the turkey with 1/2 cup of this glaze during the last 30 minutes of roasting and complete cooking until internal temperature reaches 180°F to 185°F.
12. Remove turkey from oven and transfer it to a serving platter.
13. Cover turkey with foil and let rest for 10 minutes.

FINALIZING
14. From the drippings in the roasting pan, skim the fat.
15. Pour the glaze into the drippings in the pan.
16. Place on the stove- top and heat, stirring to loosen browned bits, until thick
17. Strain into a sauceboat.

SERVING
18. Carve the turkey.
19. Garnish with orange slices and rosemary if you like.
20. Serve with the orange gravy on the side.
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