Best 7 Honey Citrus Glazed Turkey Recipes

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Indulge in a culinary masterpiece with our tantalizing honey citrus glazed turkey recipe, a symphony of flavors that will elevate your holiday feast or special occasion dinner to new heights. This delectable dish features a perfectly roasted turkey basted with a luscious glaze made from the harmonious blend of sweet honey, tangy citrus, aromatic herbs, and spices. The result is a golden-brown turkey with a crispy skin that shatters at the first bite, revealing tender, moist meat infused with a symphony of flavors. Accompanying this majestic turkey are two delightful stuffing recipes: a traditional bread stuffing packed with savory herbs, celery, and onion, and a wild rice stuffing bursting with nutty flavor and a hint of cranberries. For a delightful vegetarian option, we present our flavorful butternut squash and chickpea tagine, a fragrant stew of roasted butternut squash, chickpeas, and an array of Moroccan spices. And to satisfy your sweet cravings, we have a decadent pumpkin pie with a flaky crust and a velvety pumpkin filling, perfect for a heartwarming dessert.

Here are our top 7 tried and tested recipes!

CITRUS GRILLED TURKEY BREAST



Citrus Grilled Turkey Breast image

Provided by Katie Lee Biegel

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

1 cup canned crushed pineapple
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
Zest and juice of 1 orange
Zest and juice of 1 lime
One 2 1/2- to 4-pound boneless turkey breast
2 teaspoons kosher salt (increase to 3 if using a bigger turkey breast)
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Freshly ground black pepper
Olive oil, for oiling the skin
Buns, as needed
Sweet-and-Sour Pineapple Marmalade, recipe follows
Thinly sliced red onion, for topping
1/2 cup fresh orange juice (from about 2 oranges)
1/4 cup white wine vinegar
3 tablespoons packed light brown sugar
2 cups canned crushed pineapple
2 tablespoons minced red onion
1 jalapeno pepper, minced (remove the ribs and seeds for a milder marmalade)
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
  • For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
  • Preheat a grill to 350 degrees F.
  • Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
  • Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
  • For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
  • Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

HERB ROASTED TURKEY WITH CITRUS GLAZE



Herb Roasted Turkey With Citrus Glaze image

Make and share this Herb Roasted Turkey With Citrus Glaze recipe from Food.com.

Provided by Mirj2338

Categories     Whole Turkey

Time 4h20m

Yield 16 serving(s)

Number Of Ingredients 11

1 (15 lb) fresh, frozen turkey, lemons or 1 (15 lb) fresh, frozen turkey, , , thawed
3 large lemons
2 large limes
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/4 cup dry white wine
1/4 cup packed brown sugar
gravy
1 bunch fresh sage
1 bunch marjoram
1 bunch thyme

Steps:

  • Remove giblets and neck from turkey, reserve for gravy.
  • Rinse turkey with cold running water and drain well.
  • Blot dry with paper towels.
  • Peel lemons and limes.
  • Squeeze juice from lemons and limes to make least 2 tablespoons juice of each.
  • Cut the remaining fruit in half and place in the turkey cavity.
  • Sprinkle salt in the cavity.
  • In a small bowl, mix the wine, brown sugar and citrus juices; reserve for glaze.
  • Gently loosen skin from the turkey breast without totally detaching skin and carefully place 1 tablespoon each of marjoram and sage under the skin.
  • Replace skin.
  • Fold neck skin and fasten to the back with 1 or two skewers.
  • Fold the wings under the back of the turkey.
  • Return legs to tucked position.
  • Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
  • Rub turkey with salt, pepper and oil.
  • Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone.
  • Roast turkey in a pre-heated, 325° F.
  • oven for about 3 3/4 hours.
  • During the last hour of cooking time, baste with the pan drippings.
  • During the last 30 minutes of cooking time, baste with the citrus glaze.
  • Loosely cover with aluminum foil to prevent over browning.
  • Continue to roast until thermometer registers 180 degrees F in the thigh, or 170 degrees F.
  • in the breast.
  • Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY



Citrus-Glazed Turkey with Chipotle Gravy image

Categories     turkey     Roast     Thanksgiving     Lime     Orange     Fall     Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 20

Glaze
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup honey
3 tablespoons (packed) grated orange peel
3 tablespoons (packed) grated lime peel (from about 12 limes)
2 tablespoons chopped fresh thyme
4 teaspoons chopped canned chipotle chilies*
1 tablespoon ground cumin
1 teaspoon salt
Turkey
2 tablespoons (1/4 stick) butter
4 1/2 cups chopped onions
1 22- to 24-pound turkey; neck, gizzard, and heart reserved
2 cups chopped peeled carrots
2 cups chopped celery with leaves
1 1/2 cups chopped plum tomatoes
9 cups (about) canned low-salt chicken broth
Gravy
1 cup (about) canned low-salt chicken broth
1/2 cup all purpose flour

Steps:

  • For glaze:
  • Melt butter in heavy small saucepan over medium heat. Remove from heat. Stir in next 7 ingredients. Freeze until mixture begins to firm up but is still spreadable, about 30 minutes. Set aside 1/2 cup citrus glaze for gravy.
  • For turkey:
  • Melt butter in large nonstick skillet over medium-high heat. Add onions and reserved turkey parts and sauté until onions are very deep brown, about 22 minutes. Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
  • Set rack in bottom third of oven and preheat to 400°F. Place small rack in center of large roasting pan. Sprinkle vegetable mixture with turkey parts around rack. Rinse turkey inside and out; pat dry. Place turkey on rack in roasting pan. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub 1/2 cup citrus glaze over breast meat under skin. If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under turkey; tie legs together loosely to hold shape. Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze. Sprinkle turkey generously with salt and pepper. Cover turkey (not pan) loosely with foil. Roast 30 minutes. Reduce oven temperature to 350°F; add 1 cup broth to pan. Press foil snugly around turkey (not pan). Roast 1 hour 15 minutes. Add 1 cup broth to pan. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed. Transfer turkey to platter. Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices.
  • For gravy:
  • Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer. Spoon fat from top of juices; discard fat. Add enough chicken broth to pan juices in cup to measure 6 cups.
  • Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted. Gradually add flour; whisk 1 minute. Gradually whisk in pan juices. Bring to boil, whisking until smooth. Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes. Season gravy with salt and pepper. Brush any remaining glaze over turkey. Serve turkey with gravy.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

CITRUS GLAZE



Citrus Glaze image

This sweet and tangy glaze is simple and does wonders for most any seafood, especially tuna and mahi mahi.

Provided by BEYOND7

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 18m

Yield 4

Number Of Ingredients 6

1 orange, juiced
1 lemon, juiced
1 lime, juiced
⅓ cup water
⅓ cup sugar
1 pinch salt

Steps:

  • Combine the orange juice, lemon juice, lime juice, water, sugar and salt in a small skillet. Mix well, and bring to a boil over medium to medium-high heat. Cook until reduced by half. Let cool until the glaze is thick and sticky.
  • Brush onto grilled meats or fish during the last 2 minutes of cooking. Pour remaining glaze over afterwards, or use as bright decoration to your entree.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 21.6 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.4 g, Sodium 0.4 mg, Sugar 19.2 g

TURKEY WITH BROWN-SUGAR GLAZE



Turkey with Brown-Sugar Glaze image

This year, try a flavorful glaze made with orange juice, brown sugar, and vinegar on your Thanksgiving bird.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 2h45m

Number Of Ingredients 10

1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets chopped into 2-inch pieces; liver discarded)
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
1 large yellow onion, roughly chopped
Nonstick cooking spray
1/4 cup (1/2 stick) unsalted butter, room temperature
Coarse salt and ground pepper
2/3 cup cider vinegar
1/2 cup packed dark-brown sugar
1/2 teaspoon grated orange zest, plus 2 tablespoons orange juice

Steps:

  • Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees, with racks in upper and lower thirds. Place neck, giblets, carrots, celery, and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray.
  • Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter; season with salt and pepper. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan; roast until an instant-read thermometer inserted in thickest part of a thigh reads 125 degrees, about 1 hour.
  • Meanwhile, in a small saucepan, bring vinegar, brown sugar, and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest.
  • When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil, if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving. Reserve pan with drippings for Pan Gravy.

Nutrition Facts : Calories 601 g, Fat 21 g, Fiber 1 g, Protein 83 g, SaturatedFat 8 g

HONEY CITRUS TURKEY BRINE



Honey Citrus Turkey Brine image

A simple brine recipe and technique.

Provided by Luchy Luchtenberg

Categories     Side Dish     Sauces and Condiments Recipes

Time 20m

Yield 20

Number Of Ingredients 11

4 cups orange juice
2 cups water
4 (8 ounce) jars honey
1 cup brown sugar
1 lemon, sliced
2 oranges, sliced
3 tablespoons ground black pepper
1 tablespoon red pepper flakes
2 cloves garlic
1 bay leaf
2 (7 pound) bags of ice, or as needed

Steps:

  • Place orange juice, water, honey, brown sugar, lemon, oranges, black pepper, red pepper flakes, garlic, and bay leaf in a large pot; bring to a boil. Cook and stir until sugar is dissolved, 10 minutes. Remove from heat and gradually stir in ice to start chilling the brine.
  • Pour brine into a large bucket; add more ice to finish cooling.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 66.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.8 g, Sodium 16.1 mg, Sugar 63.7 g

HONEY GLAZED TURKEY



Honey Glazed Turkey image

Make and share this Honey Glazed Turkey recipe from Food.com.

Provided by Tonkcats

Categories     Poultry

Time 3h30m

Yield 1 turkey

Number Of Ingredients 14

1 turkey (6 to 9 lb.)
1 cup bell pepper, finely chopped
1/2 cup onion, finely chopped
3/4 cup chicken broth
1 teaspoon dried sage
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1 dash black pepper
1 tablespoon orange rind, grated
3 tablespoons orange juice
1 tablespoon honey
2 tablespoons butter, melted
2 tablespoons orange juice
2 tablespoons honey

Steps:

  • Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth.
  • Make filling: Mix bread crumbs, green pepper, onion, chicken broth and spices.
  • Add orange peel and orange juice.
  • Spoon stuffing into cavity of turkey. Close openings with skewers.
  • Place turkey, breast side up, on a rack in a shallow pan. Insert meat thermometer in thickest part of thigh.
  • Roast turkey, uncovered, at 325 degrees for about 1 hour.
  • For glaze combine butter, orange juice and honey.
  • Brush turkey several times with glaze and pan drippings and roast it for another 1 1/2 to 2 hours until thermometer registers 180 degrees.
  • Remove turkey, keep warm; slice and serve.

Nutrition Facts : Calories 529.5, Fat 24.6, SaturatedFat 15.1, Cholesterol 61.1, Sodium 1909.2, Carbohydrate 77.4, Fiber 4.9, Sugar 65.5, Protein 6.8

Tips:

  • Choose a fresh, high-quality turkey. This will ensure that your turkey is flavorful and juicy.
  • Brine the turkey before cooking. This will help to keep the turkey moist and flavorful.
  • Use a flavorful glaze. The glaze will help to add flavor and color to the turkey.
  • Cook the turkey to the proper temperature. The internal temperature of the turkey should reach 165 degrees Fahrenheit.
  • Let the turkey rest before carving. This will help to keep the juices in the turkey.

Conclusion:

Honey citrus glazed turkey is a delicious and flavorful dish that is perfect for any special occasion. By following the tips above, you can ensure that your turkey is cooked to perfection and that your guests will love it.

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