Orange-and-Maple Roasted Turkey With Giblet Gravy

Orange-and-Maple Roasted Turkey With Giblet Gravy
Photo by BECKY LUIGART-STAYNER

Ingredients

  • ¼ cup maple syrup
  • 1 tablespoon grated orange rind
  • ¼ cup maple syrup
  • 2 (10 1/2-ounce) cans low-salt chicken broth
  • ¼ teaspoon grated orange rind
  • ¼ teaspoon pepper
  • Red grapes (optional)
  • + 35 more ingredients
    • 1 teaspoon margarine
    • 5 teaspoons cornstarch
    • ¼ teaspoon salt
    • 1 tablespoon maple syrup
    • 1 (12-pound) fresh or frozen whole turkey, thawed
    • ¼ teaspoon pepper
    • 1 (12-pound) fresh or frozen whole turkey, thawed
    • 5 teaspoons cornstarch
    • Fresh herbs (optional)
    • Cooking spray
    • 1 teaspoon margarine
    • 1 medium orange, quartered
    • 1/8 teaspoon pepper
    • Fresh herbs (optional)
    • 1 tablespoon maple syrup
    • 1 medium onion, quartered
    • ½ cup water
    • ½ cup water
    • 1 tablespoon grated orange rind
    • 1 tablespoon poultry seasoning
    • 2 (10 1/2-ounce) cans low-salt chicken broth
    • ¼ teaspoon salt
    • 1 medium onion, quartered
    • 1 medium orange, quartered
    • ¼ teaspoon salt
    • Cooking spray
    • ¾ cup orange juice
    • 2 tablespoons orange juice
    • 2 tablespoons orange juice
    • ¼ teaspoon grated orange rind
    • 1 tablespoon poultry seasoning
    • 1/8 teaspoon pepper
    • ¾ cup orange juice
    • Red grapes (optional)
    • ¼ teaspoon salt

Combine 3/4 cup orange juice and 1/4 cup syrup in a small saucepan; bring just to a boil. Remove from heat; set aside. Preheat oven to 375°. Remove giblets (including liver) and neck from turkey, and set aside. Rinse turkey thoroughly with cold water, and pat dry. Tie ends of legs to tail with co...

View full recipe at My Recipes

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