Recipe courtesy of Cooking Light Magazine
Recipe courtesy of Cooking Light Magazine
Show:
Cooking Live
Episode:
Regional Turkey: Guest: Mary Creel
Orange-Bourbon Turkey
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- Level: Easy
- Total: 1 day 3 hr 30 min
- Prep: 1 day
- Cook: 3 hr 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 633
- Total Fat
- 25 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 71 g
- Cholesterol
- 232 mg
- Sodium
- 515 mg
- Level: Easy
- Total: 1 day 3 hr 30 min
- Prep: 1 day
- Cook: 3 hr 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 633
- Total Fat
- 25 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 71 g
- Cholesterol
- 232 mg
- Sodium
- 515 mg
Ingredients
Directions
- 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 ziptop plastic bag; add turkey. Seal and marinate in refrigerator 4 to 24 hours turning bag occasionally. Remove turkey from bag, reserving marinade.
- Preheat oven to 350 degrees.
- Tie ends of legs with cord. Lift wing tip 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 pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.) Remove turkey from oven. Cover loosely with foil; let stand at least 10 minutes before carving. Discard oranges.
- Pour reserved marinade into 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.
