BECKY LUIGART-STAYNER
Yield:
12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)

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

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.)

Ratings & Reviews

Dojulan's Review

Dojulan
December 02, 2012
I remember making this recipe when it came out on the November 1998 issue of Cooking Light and it was a huge success. I decided to change 2 years ago and regretted it. Needless to say I came back to it last year and I will always make it this way from now on. This year I had guests from England and it was their very first Thanksgiving ever. Everyone commented on how tasty and moist the turkey was. The gravy was a big hit too. I will never stray again!

ChowMom's Review

elainewe
November 15, 2012
I made this turkey for 5 of the past 9 Thanksgiving, since this recipe was printed, and I regret it when I don't make it. It's so tasty!!!

Kevin M's Review

JenRaj
March 30, 2010
Sorry, but I really did not like the syrupy sweet gravy with turkey! We tried this as well as the gravy mix that came with the turkey and the standard gravy was much much better.

JenRaj's Review

ChowMom
November 09, 2009
Used this for my first Thanksgiving with in-laws, etc in 1998 and still using it today. Tried a few others, but this is the best and the gravy is awesome!

elainewe's Review

Kevin M
January 16, 2009
this is my standard for cooking a turkey for Thanksgiving now. Perfect combination of ingredients without any changes - rave reviews!