Orange-Sage Roasted Turkey

recipe
Fresh sage leaves are a must for the best flavor. We also strongly recommend fresh orange juice, but you can use frozen if you need the convenience.

Yield:

16 servings (serving size: 5 ounces turkey and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 261
Caloriesfromfat 24 %
Fat 7.1 g
Satfat 2.3 g
Monofat 1.5 g
Polyfat 2 g
Protein 41.7 g
Carbohydrate 5.1 g
Fiber 0.1 g
Cholesterol 108 mg
Iron 2.6 mg
Sodium 264 mg
Calcium 44 mg

Ingredients

1 (15-pound) fresh or frozen turkey, thawed
Cooking spray
1/2 cup chopped fresh sage
2 tablespoons grated orange rind
1 1/8 teaspoons salt, divided
1 1/4 cups fresh orange juice (about 3 oranges), divided
2 tablespoons honey, divided
1 orange, quartered
1 tablespoon cornstarch

Preparation

Preheat oven to 325°.

Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey.

Place turkey on the rack of a broiler pan or roasting pan coated with cooking spray. Combine the sage, rind, and 1 teaspoon salt. Rub sage mixture under loosened skin and inside the body cavity. Combine 1/4 cup juice and 1 tablespoon honey; pour over turkey. Place orange quarters inside body cavity.

Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325° for 3 hours or until meat thermometer registers 180°. Cover turkey loosely with foil, and let stand for 10 minutes. Discard the skin and orange wedges. Remove turkey from pan, reserving pan drippings for sauce. Place turkey on a platter; keep warm.

To make the sauce, pour reserved pan drippings into a zip-top plastic bag. Seal bag; snip off 1 corner of bag. Drain drippings into a medium saucepan, stopping before the fat layer reaches the opening; discard fat. (You should have about 2/3 cup drippings; add enough water or fat-free, low-sodium chicken broth to make up the difference, if necessary).

Add 1/8 teaspoon salt, 1/2 cup juice, and 1 tablespoon honey to drippings in pan; bring to a boil. Reduce heat, and simmer 1 minute. Combine 1/2 cup juice and cornstarch in a small bowl; add to drippings mixture. Bring to a boil, and cook for 1 minute, stirring constantly. Serve sauce with turkey.

Note:

Marge Perry,

December 2000
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