Orange-and-Maple Roasted Turkey With Giblet Gravy

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

Ingredients

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