Orange-Bourbon Turkey

BECKY LUIGART-STAYNER

A 5-pound turkey breast gives you the same range of flavorful options as the whole bird - and slices beautifully at the table.

Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Calories from fat: 12%
  • Fat: 4.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 51g
  • Carbohydrate: 12.8g
  • Fiber: 0.1g
  • Cholesterol: 142mg
  • Iron: 3.5mg
  • Sodium: 251mg
  • Calcium: 54mg

Ingredients

  • 1 (12-pound) fresh or frozen whole turkey, thawed
  • 2 cups fresh orange juice (about 6 oranges)
  • 1 cup water
  • 3/4 cup bourbon, divided
  • 1/3 cup molasses
  • 3/4 teaspoon salt, divided
  • 4 oranges, peeled
  • Cooking spray
  • 3 tablespoons all-purpose flour
  • Orange slices (optional)
  • Flat-leaf parsley sprigs (optional)

Preparation

  1. Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Combine orange juice, water, 1/2 cup bourbon, and molasses in a 2-gallon heavy-duty zip-top plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours, turning bag occasionally. Remove turkey from bag, reserving marinade.
  2. Preheat oven to 350°.
  3. Tie ends of legs with cord. Lift wing tips up and over back, and tuck under bird. Sprinkle 1/2 teaspoon salt into body cavity. Stuff cavity with oranges. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
  4. Pour reserved marinade into a saucepan; bring to a boil. Skim foam from mixture with a slotted spoon; discard. Reduce heat to medium; cook until reduced to 3 1/2 cups (about 15 minutes). Combine 1/4 cup bourbon and flour in a small bowl, stirring well with a whisk. Add to reduced marinade; bring to a boil, and cook 1 minute, stirring constantly. Stir in 1/4 teaspoon salt. Serve sauce with turkey. Garnish with orange slices and parsley sprigs, if desired.
  5. NOTE: To substitute a 5-pound turkey breast for a 12-pound turkey: Omit the 4 peeled oranges used to stuff the whole turkey; disregard the giblets, neck, legs, and wings. Insert meat thermometer into meaty part of turkey breast, making sure not to touch the breastbone. Bake at 350° for 1 hour and 45 minutes or until thermometer registers 170°. (Cover turkey loosely with foil if it gets too brown.)
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