Best 2 Rosemary Orange Turkey Recipes

Are you looking for a festive and flavorful centerpiece for your upcoming holiday feast? Look no further than the Rosemary Orange Turkey. This succulent dish combines the aromatic flavors of fresh rosemary and zesty oranges to create a truly memorable culinary experience. Whether you prefer a classic roasted turkey or a more adventurous stuffed turkey, this article offers a variety of recipes to suit your taste and preferences.

For those seeking a traditional approach, the Classic Rosemary Orange Roasted Turkey recipe delivers a golden-brown bird infused with the essence of rosemary and oranges. Simple yet elegant, this dish is sure to impress your guests. If you're feeling more adventurous, the recipe for Rosemary Orange Stuffed Turkey takes things up a notch with a savory stuffing made from aromatic herbs, tangy oranges, and hearty walnuts. This flavorful stuffing adds an extra layer of complexity and delight to the roasted turkey.

For those with dietary restrictions, the Gluten-Free Rosemary Orange Turkey recipe offers a delicious alternative without compromising on taste. This recipe uses gluten-free ingredients to create a crispy and flavorful turkey that everyone can enjoy. And if you're short on time, the recipe for Rosemary Orange Turkey Breast provides a quicker and easier option while still delivering the same delectable flavors.

No matter which recipe you choose, the Rosemary Orange Turkey is sure to be a hit at your next gathering.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

TURKEY CUTLETS WITH ORANGE-ROSEMARY GRAVY

TURKEY CUTLETS WITH ORANGE-ROSEMARY GRAVY image

Categories turkey Dinner

Yield 6 people

Number Of Ingredients 15

Ingredients

-6 thin turkey breast cutlets
-4 tablespoons olive oil
-2 teaspoons salt
-3 teaspoons black pepper
-1 large shallot, finely diced
-2 cloves of garlic, finely diced
-3 tablespoons of Rosemary, chopped
-1/2 cup dry white wine
-1 tablespoon orange zest
-16 oz. container of low sodium chicken stock
-1/4 cup fresh orange juice
1 1/2 tablespoons honey
-1 tablespoon or cornstarch mixed with 1/4 cup cold water
-1 bunch of Fresh Arugula
-1 loaf of crusty bread

Steps:

-Place turkey in a large ziplock bag. To the bag add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon of black pepper, 1 tablespoon of Rosemary, and 1 clove chopped garlic. Evenly distribute and let it sit in refrigerator for at least one hour. -Heat a medium size sauce pot to medium. Add 2 tablespoons olive oil. Once oil is hot add shallots, 1/2 teaspoon salt and 2 1/1 teaspoons of black pepper. Cook until shallots are soft. -Add remaining chopped clove of garlic, and cook for one minute. Add 1 tablespoon chopped Rosemary, white wine, and chicken stock. Bring to a boil and allow liquid to reduce by half. -Add orange juice, remaining salt, remaining Rosemary, honey, and orange zest. Simmer for two minutes. -Thicken sauce with mixture of corn starch and water. -Heat a large non-stick skillet to medium high. Add 1 tablespoon olive oil. Add turkey cutlets to pan. Cook for about two minutes on each side. Turkey should show no signs of pinkness. -Add sauce to pan with turkey. Simmer for one minute. -Serve on top of fresh Arugula with fresh crusty bread.

Tips:

Prep Ahead: Marinate the turkey overnight or up to 2 days in advance for maximum flavor infusion.
Use Fresh Herbs: Rosemary and oranges are a classic combination, but feel free to experiment with other herbs like thyme, sage, or parsley.
Don't Overcook: Turkey can dry out quickly, so use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Let It Rest: Before carving, allow the turkey to rest for at least 15 minutes. This helps the juices redistribute throughout the meat, resulting in a more tender and flavorful bird.
Make-Ahead Gravy: Save time on Thanksgiving Day by making the gravy ahead of time. Simply strain the pan drippings and refrigerate or freeze until ready to use.

Conclusion:

The Rosemary Orange Turkey is a delicious and impressive centerpiece for any Thanksgiving or holiday feast. With its aromatic blend of herbs and citrus, this recipe is sure to delight your family and friends. Follow these tips for a perfectly cooked and flavorful turkey that will be the star of the show. Happy Thanksgiving!