Orange-and-Maple Roasted Turkey With Giblet Gravy

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

Ingredients

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