Best 10 Orange Glazed Turkey Recipes

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**Savor the Exquisite Flavors of a Perfectly Roasted Orange Glazed Turkey: A Culinary Journey Through Three Delectable Recipes**

Prepare to embark on a culinary journey where succulent turkey meets the vibrant flavors of citrus. This article presents three tantalizing recipes that showcase the versatility of orange glaze in transforming your holiday feast or special occasion dinner into an extraordinary experience. From the classic Orange Glazed Turkey that exudes a delightful balance of sweet and tangy notes to the aromatic Citrus and Herb Roasted Turkey that bursts with freshness, and the elegant Orange Cranberry Glazed Turkey that adds a festive touch, these recipes cater to diverse tastes and preferences. Each recipe provides step-by-step instructions, ensuring that home cooks of all skill levels can recreate these culinary masterpieces in their own kitchens. Get ready to impress your family and friends with a mouthwatering turkey that will leave them craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

Enjoy this roasted turkey that's glazed with cranberry and orange mixture - a perfect dinner for Thanksgiving occasion.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h40m

Yield 12

Number Of Ingredients 9

1/3 cup packed brown sugar
2 tablespoons grated orange peel
2/3 cup orange juice
1 can (14 oz) whole berry cranberry sauce
1 whole turkey (12 to 14 lb), thawed if frozen
2 tablespoons butter or margarine, melted
2 teaspoons kosher (coarse) salt
2 teaspoons coarse ground black pepper
Fresh thyme and rosemary sprigs, fresh cranberries and kumquats, if desired

Steps:

  • Heat oven to 350°F. In 1-quart saucepan, heat brown sugar, orange peel, orange juice and cranberry sauce to boiling. Reduce heat to low; simmer 10 minutes, stirring occasionally, until thickened. Cool completely. Set aside 1/2 cup cranberry mixture for basting; refrigerate remaining cranberry mixture for serving.
  • Fold wings across back of turkey so tips are touching. Tie legs together with heavy string. On rack in shallow roasting pan, place turkey, breast side up. Brush butter over turkey. Sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered 2 hours 30 minutes to 3 hours, basting with 1/2 cup cranberry mixture after 2 hours. Turkey is done when thermometer reads at least 165°F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Serve with reserved cranberry mixture. Garnish with herbs, cranberries and kumquats.

Nutrition Facts : Calories 633, Carbohydrate 20 g, Fat 3 1/2, Fiber 1 g, Protein 73 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 522 mg

CRANBERRY-ORANGE GLAZED TURKEY



Cranberry-Orange Glazed Turkey image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 15

One 11-pound turkey, cut into 6 pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Cranberry Orange Glaze, recipe follows
1 cup low-sodium chicken broth
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
Assorted fresh herb sprigs, orange wedges and whole cranberries, for garnish
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/2 cup frozen orange juice concentrate, thawed
1/4 cup orange marmalade
1 1/4 teaspoons chopped fresh rosemary
1 tablespoon butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Position an oven rack in the bottom third of the oven. Preheat the oven to 400 degrees F.
  • Rinse the turkey pieces and pat very dry with paper towels. Brush the turkey all over with oil, and sprinkle with salt and pepper. Arrange the turkey, skin-side up, on a baking sheet with the thick end of the breasts and thighs at the corners, the drumsticks in the center. Roast for 1 hour and 10 minutes.
  • Remove the turkey from the oven and brush with the Cranberry Orange Glaze. Pour the broth onto the baking sheet to prevent drippings from burning and roast the turkey, covering loosely with foil if browning too quickly, until an instant-read thermometer registers 165 degrees F to 170 degrees F in thickest part of the thigh (do not let the thermometer touch bone), 20 minutes.
  • Transfer the turkey to a platter. Brush generously with more glaze and let rest 25 to 30 minutes.
  • Meanwhile, scrape all the pan juices and browned bits from the baking sheet into a large measuring cup. Spoon off and discard the fat that rises to the surface. Heat the pan juices in a heavy medium saucepan over medium-high heat. Whisk 2 to 3 tablespoons of the glaze into the pan juices (or more if desired) to make the gravy and bring to a simmer for the flavors to blend.
  • Slice the turkey and arrange on the platter. Garnish with herb sprigs, oranges wedges and cranberries, and serve with gravy.
  • In a small saucepan, bring the cranberry juice, orange juice, marmalade and rosemary to a boil over medium-high heat. Boil until the glaze thickens enough to coat a spoon, whisking often, 15 minutes. Remove from the heat. Whisk in the butter, then season the glaze with salt and pepper.

ORANGE AND MAPLE-GLAZED TURKEY WITH THYME-SHALLOT GRAVY



Orange and Maple-Glazed Turkey with Thyme-Shallot Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 5h10m

Yield 8 to 12 servings

Number Of Ingredients 13

One 16- to 18-pound turkey
1 large yellow onion, quartered
1 orange, quartered
4 tablespoons (1/2 stick) salted butter, softened
Kosher salt and freshly ground black pepper
1 cup orange juice
1 cup maple syrup
2 tablespoons olive oil
2 tablespoons unsalted butter
4 shallots, thinly sliced
2 tablespoons chopped fresh thyme
1/2 cup all-purpose flour
4 cups turkey drippings or chicken stock (or a combination)

Steps:

  • Preheat the oven to 425 degrees F.
  • For the turkey: Pat the turkey dry, inside and out. Place the onion and orange quarters into the cavity, tie the drumsticks together and tuck the wings under the bird.
  • Rub butter all over the skin, then sprinkle generously with salt and pepper. Place the turkey on a rack set over a roasting pan. Roast for 25 minutes.
  • Meanwhile, bring the orange juice and maple syrup to a boil in a small saucepan. Remove from the heat.
  • After 25 minutes, turn down the oven to 375 degrees F and glaze the turkey with the orange-maple mixture. Continue to roast, glazing the turkey every 25 minutes, until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F, 3 to 4 hours more, depending on the oven. Let rest for 15 minutes.
  • For the gravy: Meanwhile, Heat the olive oil and butter in a thick-bottomed saucepan or Dutch oven over medium-high heat. Add the shallots and thyme, and cook until brown. Add the flour; cook for 1 minute.
  • While whisking, slowly add the turkey drippings. Bring to a boil and cook, whisking, until thickened, 5 minutes. Taste and season with salt and pepper if needed.
  • Carve the turkey and serve with the gravy.

ORANGE AND MAPLE GLAZED TURKEY



Orange and Maple Glazed Turkey image

This recipe has become a Thanksgiving regular, it's fast cooking and absolutely delicious. The smells coming from the oven are more than wonderful.

Provided by Edwin H. Kluge Jr.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h40m

Yield 25

Number Of Ingredients 11

1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup butter, softened
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
1 (20 pound) whole turkey, neck and giblets removed
3 tablespoons olive oil
¼ cup orange juice
½ cup maple syrup
1 cup chicken broth, divided
½ cup dry vermouth

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a roasting pan. Mix the salt and pepper together in a small bowl, and set aside.
  • Stir together the butter, thyme, and sage in a small bowl. Place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. Spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. Brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. Whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.
  • Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Baste every 30 minutes with the maple syrup mixture. 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.
  • Once the turkey has rested, remove it from the roasting pan, and place it onto a serving platter. Place the roasting pan onto the stove, and stir in the remaining chicken broth along with the vermouth. Bring to a simmer over medium-high heat. Scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. Strain before serving with the turkey.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 5.3 g, Cholesterol 219.7 mg, Fat 29 g, Fiber 0.1 g, Protein 73.7 g, SaturatedFat 8.8 g, Sodium 323.6 mg, Sugar 4.4 g

ORANGE- AND GINGER-GLAZED TURKEY TENDERLOINS



Orange- and Ginger-Glazed Turkey Tenderloins image

Enjoy these hearty turkey tenderloins glazed with orange and ginger that are ready in 30 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
1 1/4 pounds turkey breast tenderloins
1/3 cup orange marmalade
1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
1 teaspoon white or regular Worcestershire sauce

Steps:

  • Heat oil in 10-inch skillet over medium heat. Cook turkey in oil about 5 minutes or until brown on one side; turn turkey.
  • Stir in remaining ingredients; reduce heat to low.
  • Cover and simmer 15 to 20 minutes, stirring occasionally, until sauce is thickened and juice of turkey is no longer pink when center of thickest piece is cut. Cut turkey into thin slices. Spoon sauce over turkey.

Nutrition Facts : Calories 365, Carbohydrate 17 g, Cholesterol 95 mg, Fiber 0 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 85 mg

MAPLE ORANGE-GLAZED TURKEY ROAST



Maple Orange-Glazed Turkey Roast image

This turkey roast blends light and dark meat -- but it's compact and carves easily into neat slices. Grill the meat to free up oven space for the turkey trimmings

Provided by Annacia

Categories     Poultry

Time 22m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 garlic clove, minced
1 tablespoon snipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup orange juice
1 tablespoon cornstarch
1/2 cup maple syrup
1 teaspoon finely shredded orange peel
1 (2 1/2-3 1/2 lb) boneless turkey breast
2 tablespoons butter, melted

Steps:

  • In a small bowl combine garlic, marjoram, salt, and pepper; set aside.
  • For glaze, in a small saucepan stir together the orange juice and cornstarch; add half of the seasoning mixture.
  • Cook and stir over medium heat until thickened and bubbly.
  • Cook and stir 1 minute more.
  • Stir in maple syrup and orange peel; set aside.
  • Brush the turkey roast with melted butter and rub with remaining seasoning mixture.
  • Insert a meat thermometer near the center of the roast.
  • For a charcoal grill, arrange medium-hot coals around a drip pan.
  • Test for medium heat above the pan.
  • Place the turkey roast directly on the grill rack over the pan.
  • Cover; grill until thermometer registers 165°F Add coals to maintain heat every 30 minutes.
  • Brush with glaze the last 30 minutes of grilling.
  • Remove meat from grill.
  • Cover with foil; let stand for 15 minutes before carving. (The meat's temperature will rise 5F during standing).
  • Bring any remaining glaze to boiling; pass with turkey. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
  • OR, use the oven @325 degrees until thermometer reaches 165F (should be about 1 1/2 hrs). Follow glazing and standing directions above.

ORANGE GLAZED TURKEY



Orange Glazed Turkey image

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

Provided by Audrey M

Categories     Whole Turkey

Time 4h20m

Yield 18 serving(s)

Number Of Ingredients 12

2 teaspoons salt
2 teaspoons pepper
2 teaspoons dried savory
2 teaspoons rubbed sage
20 lbs turkey
2 medium pears, cored and thinly sliced
1 large onion, quartered
1 stalk celery, quartered
1/2 cup butter or 1/2 cup margarine, melted
3/4 cup orange marmalade
3/4 cup orange juice
1 tablespoon honey

Steps:

  • In a bowl, mix the salt, pepper, savory and sage.
  • Rub 1 Tablespoon of seasoning in the turkey cavity.
  • Place the pears, onion and celery also in the cavity.
  • Tie the drumsticks together.
  • Place turkey on a rack with breast side up in a roasting pan.
  • Combine butter and remaining seasoning mixture; brush over turkey.
  • Bake, uncovered, at 325 degrees for 3 1/4 to 3 1/2 hours.
  • Make sure you check the instructions for cooking time on your turkey label.
  • While turkey is cooking, combine orange marmalade, orange juice and honey in saucepan.
  • Bring mixture to boil.
  • Reduce the heat until sauce thickens.
  • Set aside and keep warm.
  • When turkey begins to brown, cover lightly with a tent of foil.
  • Bake 1 hour longer or until meat thermometer reads 180 degrees, brushing occasionally with orange glaze.
  • Cover and let stand for 15 minutes before carving.
  • Thicken pan juices for gravy with water and cornstarch, if desired.

ORANGE GLAZED TURKEY BREASTS



Orange Glazed Turkey Breasts image

Make and share this Orange Glazed Turkey Breasts recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Oranges

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 teaspoons olive oil
680 g turkey breast
3/4 teaspoon salt
1/3 teaspoon ground black pepper
1/2 cup orange marmalade
3 tablespoons red wine vinegar
1 1/2 tablespoons fresh ginger, peeled and grated
1 large navel orange, cut into wedges
1 1/2 teaspoons parsley

Steps:

  • Heat oil on medium flame in a non-stick skillet until hot.
  • Add turkey breasts to the skillet.
  • Sprinkle with salt and pepper.
  • Cook turkey until slightly browned on the outside and till it has lost the pink colour on the inside.
  • This takes about 4 minutes on each side.
  • While the turkey is cooking, mix marmalade, vinegar and ginger in a small bowl.
  • Add to the skillet.
  • Bring to a boil.
  • Garnish with the orange wedges and parsley.
  • Serve hot!

ORANGE GLAZED TURKEY



ORANGE GLAZED TURKEY image

Categories     turkey     Roast     Christmas     Thanksgiving     Dinner

Yield 13

Number Of Ingredients 8

3/4 cup unsalted butter divided
3/4 cup canola oil
1 1/2 cups tangerine juice
1 (10 pound) whole turkey, neck and giblets reserved
2 1/4 cups sausage stuffing
salt and pepper to taste
2 1/4 cups turkey stock
3 tablespoons all-purpose flour

Steps:

  • - Melt 6 tablespoons butter with canola oil and tangerine juice in a saucepan over medium heat. Remove from heat, and allow to cool about 5 minutes. Soak a piece of cheesecloth large enough to drape over the turkey in the mixture. - Preheat oven to 425 degrees F ( 220 degrees C).Clean turkey, and season body cavity with salt and pepper. Loosely pack the neck cavity and body cavity with stuffing. Tie drumsticks together, spread 6 tablespoons butter over the turkey, and season with salt and pepper. Place turkey in a shallow roasting pan. - Roast turkey for 25 minutes in the preheated oven, and then arrange soaked cheesecloth over turkey. Reduce oven temperature to 325 degrees F (110 degrees C). Continue roasting 1 hour. Leaving the cheesecloth draped over the turkey, baste with the tangerine juice mixture. Continue roasting about 2 hours, basting occasionally, until the internal temperature of the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the stuffing inside the body cavity reaches 165 degrees F (70 degrees C). Discard cheesecloth, and place turkey on a serving platter. Allow turkey to cool about 25 minutes before carving. - Skim fat from pan juices, and reserve 1/4 cup fat and skimmed pan juices. In the baking pan, mix pan juices with 1 cup turkey stock; cook over high heat, stirring to scrape the bottom of the pan. - In a saucepan over low heat, whisk together reserved 1/4 cup fat and flour until thickened, about 3 minutes. Stir in pan juices and remaining turkey stock, and add neck and giblets. Simmer 10 minutes, stirring constantly, until giblets are cooked through. Strain through a sieve, and serve with the turkey and stuffing.

Tips:

  • Thaw the turkey properly: Place the turkey breast-side up on a large platter or sheet pan in the refrigerator for 24 hours per 4-5 pounds. For a 12-14 pound turkey, it will take 3-4 days to thaw in the refrigerator. Alternatively, you can thaw the turkey in a cold water bath by submerging the turkey in a sink or large container filled with cold water. Change the water every 30 minutes until the turkey is thawed, which will take about 30 minutes per pound.
  • Generously season the turkey: Rub the turkey inside and out with a mixture of salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the turkey.
  • Roast the turkey at a moderate temperature: Cook the turkey at 325°F in a preheated oven. This will help to ensure that the turkey is cooked through without drying out.
  • Use a meat thermometer to check the internal temperature of the turkey: Insert the thermometer into the thickest part of the thigh, making sure not to touch the bone. The turkey is done when the internal temperature reaches 165°F.
  • Let the turkey rest before carving: Once the turkey is done cooking, let it rest for 15-20 minutes before carving. This will help to redistribute the juices throughout the turkey, making it more tender and flavorful.

Conclusion:

This orange glazed turkey recipe is a delicious and easy way to prepare a classic holiday meal. The combination of sweet and savory flavors makes this dish a surefire hit with your family and friends. With just a few simple ingredients, you can create a memorable and flavorful meal that everyone will love.

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