This was NASTY. It smelled like vomit.The oranges fell apart while cooking so they were no longer whole. The cook time wasn't long enough and the turkey was not cooked, had to cook 2 hours longer and I have a high quality slow cooker. My husband took one bite and said he couldn't eat it. Gave this one star for it wouldn't let me leave it blank but I wouldn't give it any stars. There are much better recipes out there. YUCK!!!!
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.
More From Oxmoor House
- 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
- 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)
- 1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
- 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. 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. Serve sauce over turkey. Sprinkle with green onions, if desired.
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