Orange-and-Maple Roasted Turkey With Giblet Gravy

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

Ingredients

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

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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