Orange Glazed Turkey Roasted Maple Recipe



Maple- and Orange-Marinated Roasted Turkey

Ingredients
Marinade
orange juice
chicken broth
1/2 c. maple syrup
1/4 c. bourbon
Turkey
fresh or frozen whole turkey
oranges
small bay leaves
1 tsp.
1/4 c. unsifted all-purpose flour
Citrus garnish
fresh thyme leaves
Directions
  1. Prepare marinade:
    In a large bowl, combine orange juice, broth, maple syrup, and bourbon. Remove giblets and neck from turkey. Rinse turkey thoroughly with cold water; pat dry. Place turkey in a 2-gallon heavy-duty plastic food-storage bag. Carefully pour in marinade. Seal; place in large roasting pan. Refrigerate overnight, turning bag occasionally.
  2. Prepare turkey:
    Heat oven to 350 degrees F. Remove turkey from plastic bag and reserve marinade. Insert orange quarters and bay leaves into cavity. Sprinkle salt in cavity. Skewer neck skin to back or tuck wing tips under shoulder joints, holding skin in place. Tie drumstick ends together with string. Place turkey on a wire rack set in a large roasting pan. Insert a meat thermometer into thigh, making sure it doesn't rest on the bone.
  3. Roast turkey until thermometer registers 180 degrees F -- about 3 hours. (Cover turkey loosely with foil if it gets too brown before reaching required temperature.) Remove turkey from oven; transfer to serving platter. Remove and discard oranges and bay leaves. Let turkey stand at least 20 minutes before carving.
  4. Pour reserved marinade into a 2-quart saucepan; bring to a boil over high heat. Skim and discard any foam from mixture with a slotted spoon. Reduce heat to medium; cook until reduced to 3 1/2 cups -- about 15 minutes. When turkey has been transferred to platter, skim off all but 1/4 cup fat from drippings in roasting pan; stir in the flour until well mixed. Gradually stir in the reduced marinade and cook over medium heat until thickened and bubbly.
  5. Garnish turkey with whole oranges, orange wedges, bay leaves, and fresh thyme, if desired, and serve with gravy.
  6. Carve turkey:
    Holding a drumstick securely with one hand, use a carving knife to cut through the skin between the thigh and body of the turkey. Gently pull out and back on drumstick, cutting through remaining meat and skin; disjoint and remove drumstick. Repeat with other drumstick.
  7. Slice downward along breastbone and rib cage to remove meat on one half of the turkey breast. Cut through turkey, removing the wing. Repeat process, removing remaining breast meat and wing.
  8. Place two turkey breast halves on cutting board. Holding breast steady with carving fork, cut slices of breast meat against grain. Transfer slices, wings, and drumsticks to serving platter.





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Date: 16.12.2018, 00:14 / Views: 91541