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

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.

How to Make It

Step 1

Combine first 6 ingredients in a 5-quart oval electric slow cooker.

Step 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.

Step 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.

Step 4

Serve sauce over turkey. Sprinkle with green onions, if desired.

Chef's Notes

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.

Cooking Light Slow Cooker Tonight

Ratings & Reviews

Christalplatt's Review

Karatemum
April 24, 2014
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!!!!

Karatemum's Review

budbendy
January 14, 2014
This had a few challenges: 1. Satsuma tangerines are not carried in stores where I live. I used canned 2. Could not find Tamarind paste - unless Tamarind Curry Paste is the same thing. I bought a Tamardin dry soup mix and made a paste from that. 3. Five Spice Powder is expensive, but I found it in bulk at Whole Foods and bought seventeen cents worth. My husband liked it and we'll make it again, maybe with pork.

HungryHippo's Review

Christalplatt
March 18, 2013
i think this would have been better if the mandarins i purchased had been sweeter. they were a little drier then normal, probably not the right season? I might try using canned mandarin segments next time.

budbendy's Review

jackidixon
November 01, 2012
N/A