Sweet and Spicy Satsuma Turkey

Fresh mandarin oranges, riesling, and orange marmalade provide the highlights for the sweet profile, while crushed red pepper adds the spicy kick to this Asian-inspired turkey dish. Serve with hot steamed rice as an accompaniment to soak up the delicious sauce. If you don't care to use the wine, substitute with 1/2 cup chicken broth and 1/4 cup additional orange juice.

Yield: 8 servings (serving size: 5 ounces turkey and 1/2 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 277
  • Calories from fat: 0.0%
  • Fat: 5.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.6g
  • Protein: 28.6g
  • Carbohydrate: 24.7g
  • Fiber: 1.8g
  • Cholesterol: 109mg
  • Iron: 2.8mg
  • Sodium: 398mg
  • Calcium: 59mg

Ingredients

  • 3 cups thinly sliced red onion (1 large onion)
  • 3/4 cup riesling or other slightly sweet white wine
  • 2/3 cup fresh orange juice (2 large oranges)
  • 1/3 cup orange marmalade
  • 2 teaspoons tamarind paste
  • 1/2 teaspoon crushed red pepper
  • 3 3/4 pounds bone-in turkey thighs, skinned
  • 2 teaspoons five-spice powder
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 2 cups fresh Satsuma mandarin orange sections (about 7 oranges)
  • 1 1/2 tablespoons cornstarch
  • Sliced green onions (optional)

Preparation

  1. 1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
  2. 2. Rinse turkey with cold water; pat dry. Sprinkle turkey with five-spice powder and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 3 to 4 minutes on each side or until browned. Place turkey in a single layer over onion mixture in slow cooker, overlapping slightly. Add orange sections. Cover and cook on LOW for 4 hours.
  3. 3. Remove turkey from slow cooker. Remove bones from turkey; discard bones. Place turkey on a platter. Pour cooking liquid and orange sections into a medium saucepan, reserving 1/4 cup cooking liquid. Combine reserved cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture into orange mixture in saucepan. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens.
  4. 4. Serve sauce over turkey. Sprinkle with green onions, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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