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Orange-Bourbon Turkey Recipe

Orange-Bourbon Turkey

Recipe Courtesy of Cooking Light Magazine

Show: Cooking Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on December 15, 2012

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    This is ok. It's a great recipe for a first turkey. I would increase the bourbon and use tart oranges for the cavity. Not bad. Pairs well with almost any dressing.

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  • on November 18, 2009

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    I made this turkey years ago for Thanksgiving and it is everyone's favorite. I have made attempts to try other recipes, but have been threatened with people not showing up for holiday gatherings if I don't make it. Needless to say, everyone loves it. The bourbon cooks up sweet, mixing well with the molasses and orange juice to give this turkey a unique taste. Also, stuffing it with oranges is a GREAT way to instill more flavor into the turkey while keeping it moist. This one will be on our holiday tables for a long time to come.

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  • on November 25, 2008

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    I made this recipe about 10 yrs ago from the original printing in Cooking Light. It was delicious! I'm not sure if I did something different than the others, but the turkey was moist and each bite fragrant with orange. I didn't like the gravy that the bourbon flavor made though, so I just make a separate one.

    I do think I'm going to try adding some other herbs this time though, possibly herbs de provence since that pairs with citrus well.

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  • on December 15, 2007

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    I loved the fresh taste.

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  • on November 16, 2007

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    if you change the recipe a bit, it is perfect. Omit the water. Marinate in equal parts of bourbon (best is Maker's Mark and orange juice (or even more bourbon than oj. Can add molasses, or honey, or maple syrup. Marinate for at least two, up to four days in the refrig. Stuff cavity with cut up oranges, onion, lemon,sage and thyme. Bake to 165 degrees. This way of doing turkey has been my family's favorite for years.

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