Best 9 Happy Orange Turkey Recipes

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**Happy Orange Turkey: A Festive and Flavorful Dish for Special Occasions**

Indulge in the tantalizing flavors of Happy Orange Turkey, a culinary masterpiece that combines the richness of turkey with the vibrant tang of oranges. This delightful dish is perfect for special occasions, bringing joy and satisfaction to every table. With its crispy golden-brown skin, succulent and juicy meat, and a delightful orange-infused sauce, Happy Orange Turkey is sure to impress. Accompanying the main recipe are three additional variations to cater to diverse preferences: Orange-Glazed Turkey Breast, Turkey with Citrus and Herbs, and Orange-Honey Glazed Turkey. Each recipe offers a unique twist on the classic, ensuring that every home cook can find their perfect Happy Orange Turkey.

Let's cook with our recipes!

ROASTED ORANGE TURKEY



Roasted Orange Turkey image

I like to bake my turkey a little different every year, so I came up with an orange mixture to rub under the skin. It gives the meat a delicate orange flavor that tastes even better the next day. -Brenda Brooks, Bowie, Maryland

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 12 servings.

Number Of Ingredients 10

1 turkey (12 to 14 pounds)
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup grated orange zest
1/2 teaspoon ground ginger
1 large navel orange, quartered
1 large apple, quartered
1 small onion, quartered
1 cup unsweetened apple juice
1/2 cup orange juice

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. In a small bowl, combine butter, brown sugar, orange zest and ginger. With fingers, carefully loosen skin from turkey breast; rub some of the butter mixture under skin. Secure skin to underside of breast with toothpicks., Rub remaining butter mixture inside turkey cavity; fill with orange, apple and onion. Tuck wings under turkey; tie drumsticks together. Carefully pour juices over turkey., Bake, uncovered, 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Cover and let stand 20 minutes before carving. Discard fruit and onion from cavity. Skim fat and thicken pan juices if desired.

Nutrition Facts :

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



Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy image

Categories     Poultry     turkey     Roast     Thanksgiving     Orange     Fall     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 15

For turkey
1 (12- to 14-lb) turkey (preferably kosher), any quills removed if necessary and neck and giblets (excluding liver) reserved for making stock
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 navel oranges, each cut into 8 wedges
3 small red onions, each cut into 8 wedges
5 bay leaves (not California)
3/4 stick (6 tablespoons) unsalted butter, melted
For gravy
Pan juices from roast turkey
About 4 cups turkey stock (page 198)
1/3 cup all-purpose flour
Garnish: 4 roasted onions, each cut into 8 wedges (optional); fresh bay leaves (do not eat)
Special Equipment
small metal skewers or wooden toothpicks; kitchen string

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.

ROAST TURKEY WITH ORANGE AND SAGE



Roast Turkey With Orange and Sage image

Roast turkey with white wine and a lot of butter, too, as it happens. The butter, massaged under the bird's skin, does a lot to help keep the breast meat moist, and the juice and wine in the pan below the bird create a deliciously steamy environment for the roasting. The combination leads to an interesting outcome: a bird that crisps up nicely not at the beginning of cooking, but at the end. The sweet-savory drippings make for excellent gravy.

Provided by Sam Sifton

Categories     dinner, roasts, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 10

1 12- to 14-pound turkey, giblets removed
1/2 cup unsalted butter, at room temperature
Zest of 1 orange
2 tablespoons chopped fresh sage
2 cloves garlic, minced
1 tablespoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 of a 750-milliliter bottle dry white wine
2 cups orange juice
10 to 12 fresh sage leaves

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.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 2 grams, Protein 92 grams, SaturatedFat 12 grams, Sodium 1037 milligrams, Sugar 6 grams, TransFat 1 gram

GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE



Garlic Herb Roasted Turkey Breast with Orange image

Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It's unbelievably moist and juicy, too. It's easiest to use a roasting pan with a rack. Since we're only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you'll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).

Provided by Adam and Joanne Gallagher

Categories     Dinner, Main

Time 2h30m

Yield Makes 6 generous servings

Number Of Ingredients 13

1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
3 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/2 cup fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
1/2 cup chicken broth
1 orange, sliced

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.

Nutrition Facts : Calories 511, Protein 70 g, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 179 mg

3-INGREDIENT THANKSGIVING TURKEY WITH ORANGE AND SAGE



3-Ingredient Thanksgiving Turkey with Orange and Sage image

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate-and in just 1 1/2 hours.

Provided by Anna Stockwell

Categories     Thanksgiving     3-Ingredient Recipes     turkey     Sage     Orange     Roast     Dinner

Yield 8-10 servings

Number Of Ingredients 6

2 navel oranges
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon finely chopped sage, plus 4 sprigs
1 (12-14-pound) turkey, neck and giblets removed
Olive oil (for brushing)

Steps:

  • Finely grate 1 orange to yield 1 Tbsp. zest; transfer to a small bowl. Slice oranges into 1/2"-thick rounds; transfer to a resealable plastic bag and chill until ready to use. Add salt, pepper, and chopped sage to zest and stir to combine.
  • Place turkey, breast side down, on a large cutting board. Cut along each side of backbone with kitchen shears-this will take some force (you can ask your butcher to do this). Discard backbone or reserve for another use.
  • With turkey skin side down, use a knife to score down the long oblong bone in center of breast. Turn turkey skin side up, then firmly press down with both hands on breastbone until you hear a cracking sound. Rub zest mixture all over turkey, under skin, and inside cavity. Transfer turkey skin side up to a rimmed baking sheet, cover with plastic wrap, and chill 6-18 hours.
  • Arrange a rack in middle of oven; preheat to 450°F. Tuck sage sprigs and reserved orange slices in an even layer under turkey. Let sit at room temperature 30-60 minutes to air dry.
  • Brush turkey with oil, add 1/2 cup water to pan, and roast 30 minutes. Reduce oven temperature to 350°F. Rotate pan, add 1/2 cup water to pan, and brush turkey with more oil. Continue to roast, brushing with oil after 30 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of the breast right against breastbone registers 160°F, 55-65 minutes more.
  • Transfer turkey to clean cutting board, tent with foil, and let rest at least 30 minutes before carving.

ROSEMARY ORANGE ROASTED TURKEY BREAST



Rosemary Orange Roasted Turkey Breast image

Our moist and flavorful Rosemary Orange Roasted Turkey Breast is the perfect union of sweet and savory.

Provided by By Inspired Taste

Categories     Entree

Time 3h5m

Yield 6

Number Of Ingredients 12

1 bone-in whole turkey breast (5 to 7 lb), thawed if frozen
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
2 teaspoons Dijon mustard
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons orange juice
2 tablespoons olive oil
1/2 cup dry white wine
1/4 cup lemon juice
1/4 cup chicken broth
1 orange, cut into thin slices

Steps:

  • Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
  • In small bowl, mix garlic, rosemary, mustard, salt, pepper, 2 tablespoons of the orange juice and the oil.
  • Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
  • Pour wine, lemon juice, broth and remaining 1/4 cup orange juice into roasting pan.
  • Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with orange slices.

Nutrition Facts : ServingSize 1 Serving

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.

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

CITRUS AND HERB TURKEY



Citrus and Herb Turkey image

Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 13

1 whole turkey (about 14 pounds), patted dry
2 tablespoons coarse salt
1 teaspoon black pepper
1 orange, halved
1 lemon, halved
1 small yellow onion, peeled and quartered
1 head garlic, halved
6 sprigs thyme
2 sprigs sage
1 tablespoon olive oil
3 cups chicken stock, warm
1/2 cup milk
2 tablespoons flour

Steps:

  • Preheat oven to 425 with rack in lower third position.
  • Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
  • Rub skin with olive oil and season with remaining salt and pepper.
  • Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
  • Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
  • Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
  • Carve turkey and serve with gravy.

Tips:

  • Use a fresh, free-range turkey: This will ensure the best flavor and texture.
  • Brine the turkey for at least 12 hours: This will help to keep the turkey moist and juicy during cooking.
  • Roast the turkey at a high temperature for a short period of time: This will help to create a crispy skin and juicy meat.
  • Baste the turkey regularly with the orange glaze: This will help to keep the turkey moist and flavorful.
  • Let the turkey rest for at least 15 minutes before carving: This will help to redistribute the juices and make the meat more tender.
  • Serve the turkey with a variety of sides: This could include mashed potatoes, stuffing, cranberry sauce, and roasted vegetables.

Conclusion:

The Happy Orange Turkey is a delicious and festive dish that is perfect for any special occasion. The combination of sweet and savory flavors is sure to please everyone at your table. With a little planning and preparation, you can easily make this dish at home. So next time you're looking for a show-stopping main course, give the Happy Orange Turkey a try!

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