Best 10 Roasted Pepper Turkey With Orange Liqueur Recipes

ROASTED ORANGE TURKEY

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.

ROAST TURKEY WITH ORANGE AND SAGE

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.

HAPPY ORANGE TURKEY

Steps:

• Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.

ROASTED TURKEY A LA TANGERINE

Steps:

• For the tangerine gastrique: Combine the tangerine juice and vinegar in a medium nonreactive saucepan over high heat. Cook until reduced by half. Add the honey and continue cooking until reduced to 2 cups. Stir in the tangerine zest and salt and pepper to taste, and transfer to a bowl to cool. Reserve 1/4 cup for the gravy and use the rest for the turkey.
• For the turkey a la tangerine: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450 degrees F.
• Brush the entire turkey with oil and sprinkle liberally with salt and pepper. Sprinkle the cavity of the turkey with salt and pepper and fill with the parsley, rosemary, sage, thyme and half of the carrots, celery and onions.
• Put 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
• Place the remaining carrots, celery and onions on the bottom of a large roasting pan. Set the turkey on top of the vegetables and roast until lightly golden brown, about 45 minutes.
• Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes. When the breasts register 150 degrees F on an instant-read thermometer, begin basting the turkey with some of the gastrique. Continue roasting and basting with the gastrique until the breasts register 160 degrees F, 2 1/4 to 2 1/2 hours.
• Remove the turkey from the oven and transfer to a baking sheet, keeping the oven at 350 degrees F. Remove the legs and transfer to a roasting pan. Tent the turkey loosely with foil and let rest 30 minutes before slicing.
• Strain the pan drippings into a bowl and discard the solids. Add enough stock to make 4 cups liquid. In a pot over medium-high heat, bring the liquid to a simmer. Transfer the simmering liquid to the roasting pan with the legs, cover with foil and braise in the oven until tender, about 1 hour.
• Remove the legs from the braising liquid and transfer to a baking sheet, reserving the braising liquid for the gravy. Switch the oven to broil. Brush the legs with some of the gastrique and place under the broiler until glazed and crispy, about 8 minutes.
• For the gravy: In a saucepan, combine the turkey leg braising liquid with enough warm stock to make 7 cups and keep warm over low heat.
• In a large saucepan over medium heat, heat the butter and oil until the oil begins to shimmer. Add the carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds.
• Whisk in the flour and cook until lightly golden brown, about 5 minutes. Whisk in the wine and cook until reduced by two-thirds. Whisk in the hot stock and black peppercorns and cook until thickened. Bring to a simmer and continue cooking, stirring occasionally, until the flour taste has been cooked out and the gravy coats the back of a wooden spoon, about 8 minutes.
• Strain the mixture through a fine sieve into a clean saucepan, bring to a simmer and cook until slightly reduced. Add the reserved 1/4 cup tangerine gastrique, the orange liqueur and pink peppercorns and cook for an additional minute. Season with salt and pepper and stir in the tangerine zest. Serve the gravy alongside the turkey.

SUNNY'S BUTTERFLIED ROAST TURKEY WITH EASY ORANGE SPICE RUB

Steps:

• For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
• For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days.
• When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels.
• To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird.
• For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside.
• Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature.
• For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside.
• Preheat the oven to 400 degrees F.
• Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours.
• Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs.

CITRUS AND HERB TURKEY

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.

ORANGE CHILI ROASTED TURKEY

Steps:

• Remove giblets and neck from turkey, reserve for gravy.
• Rinse turkey with cold running water and drain well.
• Blot dry with paper towels inside and out.
• Preheat oven to 325° degrees.
• Reduce orange juice down to 1 cup.
• Melt margarine with chili powder and garlic powder.
• Mix in reduced orange juice.
• Cool slightly.
• Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan.
• Use an injector to inject the mixture into the turkey, especially in the meaty parts of the breast and thighs (see photo).
• Sprinkle inside and out with salt and pepper.
• 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.
• Loosely cover with aluminum foil to prevent over browning, remove foil during last hour and a half of cooking time.
• 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.

ORANGE & TARRAGON ROAST TURKEY

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a roasting tin with a very generous length of double-thickness foil. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 50 mins for every kg over that weight (a turkey this size should take 3½-4 hrs).
• Put the butter in a bowl and finely grate the zest from the orange on top. Add the chopped tarragon, garlic and seasoning and mix well. You can make this 3 days ahead.
• Gently push your fingers under the turkey skin, starting from the neck end of the bird, easing the skin away from the breast and the top of the drumsticks. Now spread the flavoured butter under the skin, taking care not to tear it. You won't be able to reach all the way down to the drumsticks, but you can ease the butter along by smoothing it through the skin. Quarter the orange and tuck into the turkey cavity with the onion and the bunch of tarragon (step-by-step). You can do this the night before.
• Season the turkey with salt and pepper, then lift it onto the foil-lined roasting tin. Pour the wine into the cavity of the turkey, then bring up the sides of the foil and cover the top of the bird with a layer of foil. Roast according to your calculated time.
• Thirty mins before the end of cooking time, remove the foil from the top of the turkey and add the potatoes to the oven.
• To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices that run out should be clear, not pink. If they are pink, continue to roast, checking at 10-min intervals.
• Remove the turkey, transfer to a warm serving platter and let it rest, covered loosely with the foil, for 30-40 mins before carving. Meanwhile, turn up the oven to 200C/180C fan/gas 6 and cook the potatoes for 30 mins more, with the stuffing and sausages. Serve the turkey decorated with herbs.

SPICE-RUBBED ROAST TURKEY

Steps:

• Preheat oven to 375 degrees. Rinse inside and outside of turkey; pat dry with paper towels. Transfer to a large roasting pan. Let stand at room temperature for 1 hour. Tuck wings under turkey. Fill cavity loosely with stuffing, and tie legs together with kitchen twine. Squeeze 1 orange over turkey. Season outside of turkey generously with salt, and sprinkle with pepper. Gently rub seasonings into turkey.
• Heat juice of remaining orange, the butter, and wine in a small saucepan over medium heat until butter melts. Roast turkey, basting every half hour with melted-butter mixture until thermometer inserted into the thickest part of the thigh registers 165 degrees, 3 1/2 to 4 hours. (Halfway through, rotate pan and cover with foil.)
• Remove stuffing, and transfer to a 5-by-9-inch loaf pan. Bake until stuffing reaches 165 degrees, about 30 minutes more. Meanwhile, let turkey stand for 30 minutes. Transfer to a platter; reserve pan juices in roasting pan for Aleppo pepper gravy. Carve turkey. Garnish with persimmons and sage if desired.

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

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.